Grilled Jalapeno Poppers

This is a pretty non-exact recipe. The amount will vary according to the number of poppers you want to make and your individual taste.

Heat your BBQ to about medium hot. You will be grilling these over direct heat.

Prep the jalapeños by slicing in half lengthwise and remove the stem, seeds and any white membrane. If you get a bunch of jalapenos that are really hot you can soak them in some ice water to take some of the heat out of them. Just be sure to dry them off completely before filling them. You should probably wear latex gloves during the prep and avoid touching anything so you don’t spread the oils.

For the filling, mix the soften creamed cheese, minced green onions and creole seasoning. Just add a bit of each until it tastes good to you.

With a pair of sharp kitchen shears, cut your bacon slices in half. You will need a half a slice for each half of jalapeno.

Spoon a little of the cream cheese mixture into the jalapeno, leaving a little head space for the apricot jam. It is really important not to overstuff your pepper. Once the jalapeno is filled, wrap it with 1/2 slice of bacon. Secure the bacon with a toothpick if desired.

BBQ until the bacon is crisp, a few minutes on each side. I find it’s best to cook the cheese side down first and then flip, it helps keep the filling from oozing out.

This recipe yields 20 poppers; as an appetizer, plan at least 2 poppers per person. Depending on the size of your jalapenos, there might be leftover cream cheese filling. I recommend eating this with crackers and celery.Yum.