It’s summertime (finally), which means grilled meat is a pretty constant staple in a lot of homes. Besides meat, you know what tastes good grilled? Everything. Grilled peaches? Delicious. Grilled bananas? Succulent. Grilled veggies? Bring ’em on.
Grilled jalapeno poppers? I think I’ve died and gone to heaven.
These jalapeno poppers are easy to make and they really hit the spot.
Here’s what you’ll need:
8-10 fresh jalapeno peppers
4 oz. cream cheese, softened
1/2 c. shredded hot pepper cheese
2 T. grated parmesan
1/4 c. panko crumbs
1 T. butter
The cream cheese I used wasn’t your everyday cream cheese. It’s Norwegian. And goaty.
I got this stuff at an auction (along with a really cool picnic basket and loads of other cheeses). I know you CAN find it in the US, but you’d probably have to go to a specialty shop in Minnesota or something. Any cream cheese will do.
Before we got too ahead our ourselves, we need to process the peppers. Wearing gloves, cut of the top of each pepper, cut in half lengthwise, scoop out the seeds, and drop into a pot of boiling water for 45 seconds-minute. Transfer the peppers to a colander and run cold water over them.
Once that’s done, mix the cream cheese, shredded cheese, and 1 T. of the parmesan together. Spoon the mixture into the peppers. Make sure they’re full, but not overflowing.
Place the peppers face-up in a grill basket. Melt the butter and mix with the rest of the parm and the panko. Sprinkle over the top of the peppers.
Throw those bad boys on a grill for about 10 minutes.
The result is a popper with the flavor of a roasted pepper. Grade-A grilling material!