Grilled Cheddar & Bacon Jalapeno Poppers

Yes, I am surviving the summer with a house full of bored teenagers. All they want to do is eat and text. Conversation is so secondary these days. So I had this huge crop of jalapenos and thought I should make some jalapeno poppers for these guys. 

At first they thought it would be too hot because of the jalapeno but when they are grilled it lessens the capsaicin (the heat from the chilies) just enough that makes them tolerable to eat in big quantities. There are all kinds of jalapeno popper recipes out there but I chose the cheddar bacon route because let’s face it, teens are still picky.  Who doesn’t like cheddar and bacon?

Years ago, I bought my husband a jalapeno popper grill stand that keeps them up right and you could put the top back on the jalapenos so they look fancy when served. What a waste of money! It is so much easier to just split them down the middle, discard the seeds & ribs, stuff them with your favorite cheese combo and grill them laying flat. 

Grilled Bacon Cheddar Jalapeno Poppers

3 oz. cream cheese, room temperature

1 cup sharp cheddar cheese, grated

3 strips of bacon, cooked & crumbled

2 Tablespoons of Howard’s sweet pepper relish

9 jumbo jalapenos split in half, seeds & ribs removed

Light a charcoal grill. When the coals are an ash color it is ready to grill. In a small bowl mix the cream cheese, cheddar cheese, bacon bits and sweet pepper relish. Stuff each jalapeno half with the cheese mixture. Lay the jalapeno half cheese side up on the grill over direct flame for about 3-4 minutes until the outside of the jalapeno is slightly charred. 

Remove from the grill and let it stand for a few minutes until they are cool enough to handle then serve.

Makes 18 pieces.