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

Enter your email address to follow this blog and receive notifications of new posts by email.

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