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"What's for Dinner Honey?" Pete's Cheese and Bacon Stuffed Grilled Jalapeno Poppers


"What's for Dinner Honey?"

Bacon and Cheese Stuffed Jalapeno Firecrackers from- Pete Dickason

Whats better than bacon and cheese?  Bacon, cheese and hot peppers, thats what!

12-18 Jalapenos, or hotter peppers if you're brave
1/2 pound Boursin or any soft, spreadable cheese
4-5 strips of bacon
Fresh Rosemary

Cut the peppers in half lengthwise.  Scoop out the seeds and rind {the white stuff}.  Set the peppers aside.
Combine rosemary and fennel in a coffee bean grinder if you have one.  You can also chop these finely with a knife but the grinder is quicker.  Ideally you will end up with a fine powder.  Don't worry, your coffee will taste fine.

Light the grill.

Cook the bacon until it's crisp then bust it up into little pieces about the size of a kernel of corn.
Mix the bacon pieces into the cheese and let it all come to room temp {easier for spreading}.
Smash a generous amount of bacon-y cheese {or cheesy bacon} into each pepper half.

Set the peppers on the grill carefully, cheese side up.  Close the lid and let them smoke for about 5 minutes.
Sprinkle the peppers with the rosemary-fennel dust {sounds like a mob wife name: Rosemary Fenneldust} when you take them off the grill.

Make sure you have some ice cold adult beverages handy to put out the fire.  Depending on the amount of rind and seeds left in the pepper and the type of pepper you choose these can be anywhere from 'ok for the kids' to 'holy crap I think my tonsils are on fire' on the hotness scale.

-Local Pete