Summer is great for grilling! There are a few recipes I return to again and again and these bacon-wrapped jalapeño poppers are one of my favorites. They’re easy, delicious and a great starter at dinner time.

If you give them a go please leave a comment on my YouTube video and let me know how they turned out. Enjoy!

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HARDWARE:

• Large bowl, spatula + tongs
• Grilling pan / tray
• Water squirt bottle (for grill flare-ups)

INGREDIENTS:

• 5 large jalapeño peppers
• 5 strips of thick bacon (pepper bacon)
• 1/2 cup cream cheese
• 1/4 cup grated sharp cheddar cheese
• 1/4 cup parmesan Reggiano 
• 1/4 tsp cumim
• 1/2 tsp smoked paprika
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1/2 tsp cayenne pepper
• salt & pepper to taste

DIRECTIONS:

Set grill to medium-high heat.

In a large bowl, mix together the cream cheese, sharp cheddar, parmesan, cumin, paprika, garlic, onion and cayenne pepper. Add a few grounds of fresh black pepper to taste and set aside.

Cut the bacon length-wise to create 10 thin strips. These are easier for wrapping and will stay curled around the poppers on the grill.

Using a pairing knife, cut each jalapeño length-wise from tip to stem. Scoop out the ribs and seeds with a spoon. For extra heat you can dice the ribs and add it to the cream cheese mix. If you have sensitive skin, you may wish to wear food gloves for this step. If you don’t, just remember to wash your hands.

Add a heaping portion of the filling to each half of the peppers. Make sure all the peppers are filled evenly before wrapping with the bacon.

Wrap each pepper with a strip of bacon, starting at the stem end in a spiral. Make sure the twist it tight and press the bacon into the filling. Repeat until all the peppers are wrapped.

Place the peppers on your grill pan and grill for about 20-30 minutes being careful to watch for flareups. Keep a squirt bottle handy to extinguish flames and remember to move the poppers around so they cook evenly.

Serve immediately with the dip of your choice and enjoy!