Jalapeno Grill Stands

First we need to cut off the top of the jalapeno, and then remove the seeds and veins. This can be easily done with a thin bladed kitchen knife, just insert and twist. Rinse peppers inside and out. Cook a few slices of bacon to be put inside the peppers; you may substitute bacon bits if you wish. The cheddar cheese now needs to be cut into sticks so that they can be slid into the peppers.

Assembly:

Take a knife and smear a dollop of the Cream Cheese into the top of the pepper, insert the cheddar cheese sticks and a piece of cooked bacon into the jalapeno. You want a little cheese (and maybe bacon) sticking out of the top for presentation. Now we wrap each pepper in it’s own delicious bacon blanket. Start at the bottom of the pepper hold the end in place and wrap the bacon up the pepper, when you reach the top of the pepper or the end of the bacon insert a toothpick through the entire side of the pepper, to hold the bacon into place. Place the prepared peppers into the pepper rack as you finish.

Cooking:

Cook on the grill using indirect heat (around 350 to 400 degrees) for approximately 40 minutes. Check frequently, there is bacon grease involved and you may need to rotate the rack if the bacon does not appear to be cooking evenly. They are done when the bacon is cooked.

Notes:

Cooking these is the easy part; it is the prep and the assembly that takes the time. The Cream cheese is vital, I have seen other recipes that do not include it and they are not as good. We also think that the bacon is vital here, not only does it add flavor it also adds texture.

As with all the things we post this is just a good basic guideline feel free to experiment.