I have an incomprehensible love for hot peppers. It really doesn’t make any sense at all.
Hot peppers and I have a past that most would wish to forget. But I keep going back for more.
When I was little my sister dared me to eat an entire container of pickled jalapenos…and drink the juice. I did it. I wish I didn’t. Oh, how I wish I didn’t.
And then, there was the time I came home from school and had some left over Chinese, including the dried red peppers that you are really NOT supposed to eat.. I’m pretty sure I almost died. I remember choking and tearing up as if someone had attacked me with pepper spray. No… actually it wasn’t that bad. Unfortunately, I know.
I have actually sprayed myself with pepper spray. This wasn’t a dare, it was a horrible accident. I was trying to make sure I knew how it worked in case I had to use it. It’s ok, I’m laughing with you. I wish it were on film somewhere. I immediately lost my vision and fell to the ground. Pepper juice in my eyes! Crippling. Nauseating. There I was, on the front lawn of the apartment complex, on all fours trying to find my way back to the front door. My sister came to my rescue. She stuck my entire head in the kitchen sink and let the water run over my eyes. They were swollen shut. I laid on the couch with ice packs on my eyes for hours.
Love hurts. Love is blind. And to this day I’m still a sucker for anything spicy. I love all peppers. And I love these poppers. The filling is where it’s at. Three different cheeses are combined with roasted garlic and bacon for a mixture that would make an amazing dip. I won’t be mad if you get a spoon and call it a day. Or if spicy isn’t your thing, you could stuff red bell pepper slices or even new potatoes.
There’s no breading. There’s no frying. But trust me, you won’t miss it. In fact, you probably won’t want fried jalapeno poppers again. I’m talking cheddar, bacon, goat cheese, and roasted garlic here. All stuffed into a spicy jalapeno boat and grilled until you have charred, melty, cheesy goodness. Top them off with some fresh tomatoes and cilantro. Love. Painless, delicious love.
Grilled Jalapeno Poppers (recipe adapted from Cooking Light Magazine)
2-3 slices center-cut bacon
1/4 cup chopped white onion
2 garlic cloves, chopped
1/8 teaspoon cumin
1/2 teaspoon extra virgin olive oil
4 oz cream cheese, softened (I used Trader Joe’s organic light whipped)
4 oz soft goat cheese (not crumbles)
1/4 cup shredded extra-sharp cheddar cheese
Juice of 1/2 a lime
14-16 jalapeno peppers, halved lengthwise and seeded
2 tablespoons chopped cilantro
2 tablespoons chopped tomato
1. Preheat oven to 400°. Arrange bacon slices on a broiler pan.
Posted on August 14, 2011