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Episode: |
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| Jalapeno Poppers Stuffed With Ham And Pepper Jack Cheese |
| Source: |
Nancy |
| Method: |
Indirect Grilling |
| Serves: |
4 to 6 as an appetizer |
Advance
Preparation: |
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| Category: |
Meat |
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Ingredients:
18 jalapeno peppers (select straight peppers if possible)
8 ounces pepperjack cheese, cut into matchstick slivers
cream cheese, at room temperature
4 ounces smoked ham, cut into matchstick slivers
fresh cilantro sprigs
Smoked Spanish paprika (pimenton; optional)
Other Items Needed:
Jalapeno pepper rack (optional) or disposable aluminum pan;
toothpicks; sturdy resealable plastic bag; 1 cup of wood chips too.
Directions:
If using a jalapeno rack (which holds the peppers upright), slice the top off each pepper and carefully scoop out the seeds and ribs. If using an aluminum pan, slice a thin piece off the side of each pepper, exposing the seeds and ribs; scoop out. Discard the thin pieces or reserve for another use. (You may wish to wear rubber gloves when you work with jalapeno peppers.)
To simplify this, we will insert a couple sticks of cheese, ham, and cilantro sprigs in each popper and cook upright. Sprinkle with smoked paprika.
In a small bowl, combine the cream cheese, smoked cheese, ham, Tabasco sauce, and garlic salt. Spoon into a resealable plastic bag and snip 1/2 inch off one lower corner. Pipe the cheese mixture into each pepper. Dust with smoked paprika, if using.
Arrange the poppers in the pepper rack, if using, or in the aluminum pan.
Set up the grill for indirect grilling and preheat to medium-high.
Grill the peppers (away from direct heat) with the lid down until the cheese melts and the peppers are tender, about 20 to 25 minutes. (I didnt include directions for smoking here. But it would be cup of soaked chips on either side.)
Transfer the poppers to plates or a platter. Let cool slightly before serving as the cheese will be like napalm when the poppers first come off the grill. |
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