Smokin' Jalapeno Poppers

7-14
Servings
45m
Prep Time
15m
Cook Time
1h
Ready In


""YES! Here is another Jalapeno Popper recipe. This one is from the Northwest (not that, that makes a difference.) This one is from, a local TV cookbook by "KTCS Cooks" (Favorite Recipes) Dated 2004. Todd in Newcastle sent it in.""

Original recipe yields 7-14 servings
OK

Nutritional

  • Serving Size: 1 (321.6 g)
  • Calories 812.4
  • Total Fat - 71.5 g
  • Saturated Fat - 33.9 g
  • Cholesterol - 213.8 mg
  • Sodium - 2751.3 mg
  • Total Carbohydrate - 10.8 g
  • Dietary Fiber - 4.1 g
  • Sugars - 8.3 g
  • Protein - 31.8 g
  • Calcium - 218.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 15.6 mg
  • Thiamin - 0.3 mg

Step 1

Preheat the grill to medium high.

Step 2

Mix all packages of cream cheese with garlic, sundried tomatoes, basil and salt.

Step 3

Mix until smooth.

Step 4

Cut a small slice on one side of the pepper and remove all of the meat and seed from the jalapeno. (I have used the extra jalapeno, finely chopped, in the cream cheese mixture also, only if you like it HOT!).

Step 5

Fill the opening of the jalapeno with the cream cheese mixture using a pastry bag, or whatever kitchen tool allows you to fill it the easiest. (some times I have found that a steak knife works the best.)

Step 6

Be careful not to overfill, as filling may spurt out during cooking.

Step 7

Wrap each pepper with 1 strip of bacon, securing the opening in the pepper with a pre-socked toothpick. (If serving a large crowd and you are using long metal or wood skewers this works also.).

Step 8

Barbecue the peppers until the bacon is fully cooked.

Tips & Variations


No special items needed.

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