Jalapeno Poppers on the Grill

Did you know that one pepper plant typically produces 25-35 peppers?? Yea. One plant. Who knew! Not me … so when we planted our garden in May, we planted not one, but four jalapeno plants. Yes, four. Needless to say, we have more than enough jalapenos to supply the entire block (maybe even the city) with enough spice for their Taco Tuesday.

img_28821What to do with all those jalapenos
First, you make salsa. Then, you make more salsa, and more, and more and you give it to friends and neighbors and teachers and everyone you come in contact with. Then you pickle some; chop some and freeze for winter soups; and maybe you have your friends over for a party and place bets on who can eat the most in one setting, seeds and all. Better yet, you have your friends over for Taco Tuesday and serve stuffed jalapenos! Below, is a surefire (pun intended) way to stuff and serve jalapenos.

But first, a little bit about jalapenos
The heat of a jalapeno is measured by the Scoville Heat Unit. The SHU measurement estimates the amount of alcohol in the capsaicin oil of a dried pepper. Can you believe there are people who actually taste these things and record their findings?!! And, did you know there is more than one kind of jalapeno? The Sierra Fuego jalapeño pepper is the kind most commonly planted in backyard gardens here in the U.S. Read more about jalapenos.

Grilled jalapeno poppers
Plan on 1-2 per person, unless they’re a glutton for punishment (like me) then plan on 4-5.

10 Jalapenos, you’ll want ones around 3-4 inches
16 oz shredded Monterey jack cheese
8 oz cream cheese
Optional, add some chopped, dried apricots
Optional, wrap in bacon OR mix in some finely chopped bacon
Optional, fresh (or canned) corn kernels

Gently rinse jalapenos with cold water, pat dry. Cut stem off and use a corer specifically made for jalapenos to take seeds out. (Some jalapeno grill racks come with a corer. I know you can get one from Lowes, Walmart, Sur la Table and just about every kitchen store in the country.) BE CAREFUL seeds are hot. DO NOT wipe your eyes and try not to touch your face at all when you’re handling any kind of hot pepper!!

Place peppers in the jalapeno grill rack. Grill unstuffed for about 10 minutes. Remove from grill and set aside until they’ve cooled enough for you to pick up and stuff.

Combine and mix the Monterey jack, cream cheese and any optional additions in a bowl. Stuff peppers and place back in rack. Once the rack is full, place back on grill and cook on high for another 10 minutes. Remove from grill and you’re done. Now go enjoy the best Taco Tuesday ever!!

A note about my recipes … most of what I cook isn’t a precise science. It’s look, taste and feel. And I encourage you to cook the same way. Add a little more of this, or a little less of that … and pay attention … and before long you’ll be a wiz at cooking seafood.

Coming up NEXT on the blog … Oregon’s Highway 101, smoked salmon pizza, and a recap on the wild-caught vs. farmed seafood debate.

Want more from The Midwest Mermaid? Be sure to follow along here, and on Instagram for all the latest in seafood news and chews | @shaunanosler

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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox

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Hey there. I’m Shauna—a West Coast transplant in the landlocked state of Indiana … when I moved here I missed the beaches, the mountains, the desert, the rivers … and it took me a while to find places nearby that paralleled my old stomping grounds. BUT. Now that I’ve lived here for over 15 years, I’ve had time to explore the region and you know what? It’s amazing. There’s so much to do—from skiing in northern Michigan to relaxing lakeside in southern Kentucky to rocking the nightlife in one of the many metropolitan areas. And I love it here. I really do. BUT. I do miss the sea … and the sand and the rush of the waves … the smell of seawater … even the sting of too much sun after a day spent lollygagging at the beach. And I miss the constant supply of seafood and shellfish and riverfish? About that … since I’ve moved to the Midwest I’ve noticed that a lot of people here don’t consider fish that come from the river seafood … I’m not sure I agree, but hence the new word I’ve created, “riverfish” … time will tell if Webster picks it up ; ) So my blog, Seafood is The New Black, is my way of bringing a little bit of sea life (or is it sealife?) to the Midwest. And over on Seafood in the Circle City, you can read up on my favorite Indianapolis restaurants that serve seafood, and serve it well. As you read along, you’ll find all kinds of information … some that you might find more useful than others—and some, you might just find amusing … or not. Either way, and if nothing else, I hope you leave my little space here on the world wide web a little refreshed and maybe even a little inspired to bring a little bit of the ocean home with you. (Yes, I did use the word “little” four times in one sentence … it’s OK … mermaids like to repeat themselves.) Cheers! The Midwest Mermaid Oh, and if your curious, yes, I do actually write for a living … if you want to know about the organizations I work with and the publications where you can find my land legs, swim on over to the “Portfolio” tab … and thanks for visiting.

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