© 2012 REMCooks.com

Cheese Stuffed, Bacon Wrapped, Grilled Jalapeños

© 2012 REMCooks.com

OK. Who can grill without including pork cheese and chiles? These are sooooo good and easy, too. This was the appetizer for Memorial Day dinner.

This is Baby Lady’s favorite appetizer. For those of you who have never tried this appetizer, I’m sorry. This is an incredible appetizer. It’s even better than cheddar poppers. Cheddar poppers have only cheese and jalapeños, deep fried (which is real good). These little gems have the World’s favorite fat, BACON (we like Applewood Bacon, you can substitute what you consider to be the world’s best bacon), along with cheese and jalapeños and are grilled. Super easy, no fuss, no mess and absolutely bacony, cheesy, peppery, delicious. Then, you get to buy this cute little tray to put on your grill to cook them. What can be better than this????

Ingredients

  • 9 large spicy jalapenos
  • 1/4 lb Iberico cheese (or your favorite cheese)
  • 4-1/2 slices of bacon
  • 9 toothpicks

Instructions

Cut off the stem of the jalapeños and core out the seeds. If you want a milder pepper take out as much ribbing was possible.

Cut the cheese into strips long enough to fit in the chiles. Fill the chiles with cheese.

Cut bacon slices in half. Wrap 1/2 slice of bacon around the jalapeño. Insert a toothpick through the bacon and jalapeño to keep the bacon in place and to ensure the jalapeño doesn’t slip through the holes of the cute little holder.

© 2012 REMCooks.com

Place the grill with the stuffed, bacon wrapped jalapeños on your grill over medium heat.

© 2012 REMCooks.com

Cook until the bottom of the chiles turn brown, the bacon has cooked and the cheese has melted inside.

© 2012 REMCooks.com

Remove from the grill. Serve and enjoy.

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14 thoughts on “Cheese Stuffed, Bacon Wrapped, Grilled Jalapeños”

    1. Love it. It’s always nice to hear other people like our favorite bacon or whatever. I am going to use make own bacon and will post it on the blog but until then Applewood is the very best! The Iberico cheese really separates these jalapeños from the others we made. Cheese, chile and bacon is a no brainer and is one of those dishes you can eat on a rock and the rock would taste good. The Iberico cheese really takes this dish over the top. Served with some fresh figs as an appetizer and you are in Nirvana.

    1. It’s really nice and simple. We actually made these on Memorial Day but Quickstep took ALL of the leftovers to work on Tuesday after I told him to save one for me. He came home yesterday and fixed them by himself so we had them again. Absolutely delicious and I didn’t have to fix them which was even better. :D

  1. FYI I found the Chili holders at ACE Hardware. Its not as cool as the one in the picture but it will do.

  2. I have never tried them on an oven/stove broiler. A broiler would cook them from top down which would work but I’m not sure it would work as well simply because of the top down cooking. Also, you will have a lot of fat/lard from the bacon (not to mention the oil from the cheese) as it cooks which not only would create a mess in a broiler but also would cause flare-ups (it does on the grill). I prefer the grill and my wood smoker but that is my personal preference.

Food for thoughts

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