Grilled Jalapeño Poppers
By Tested and perfected in the Sur la Table kitchen
Grilled Jalapeño Poppers
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 32 poppers
- 16 (large, straight) fresh jalapeños, stem end trimmed, cut in half lengthwise and seeds removed
- 8 ounces cream cheese, at room temperature
- 1 tablespoon lime zest
- 16 thin slices of bacon, cut in half
- Vegetable oil
- Lime wedges for garnish
To a medium bowl add cream cheese and lime zest. Using a silicone spatula, mash and mix the cream cheese together with the lime zest. Transfer cream cheese mixture to a pastry bag fitted with an open round pastry tip.
Pipe a line of cream cheese mixture into each jalapeño half.
Wrap each jalapeño half with a half slice of bacon, making sure to cover all of the cheese mixture. Transfer each wrapped pepper onto a baking sheet when complete. When all peppers are wrapped transfer baking sheet to freezer for 20-30 minutes
Preheat grill pan over medium heat. Oil the grill pan using a silicone pastry brush. Place jalapeños cheese side down onto grill pan. Cook until the bacon crisps slightly, 3-5 minutes. Flip the jalapeños and cover the grill pan with lid for 3 minutes to help soften the jalapeños, remove cover and cook uncovered for 5 more.
Transfer jalapeño poppers to a serving plate and garnish with lime wedges on the side.