AW’s Jalapeño Pepper Poppers
- Dozen large jalapeño peppers
- Cream cheese at room temp
- sliced smoked bacon
- green onions; finely chopped (greens and all)
- Shredded cheese
- Mesquite smoked flavored rub
Take a dozen of the largest jalapeño peppers that you can find. Near the stem, cut completely into and through the pepper and slice down the middle and through the end of the pepper. Now turn the pepper one-quarter of a turn and slice down across the pepper near the stem. Remove the top portion you just cut and remove all seeds and membranes; wash each half and set aside (keeping all of the pepper slices with the pepper base).
Mix the cream cheese, chopped green onions, mesquite flavoring (to taste), and shredded cheese. Stuff the bottom half of the pepper with this mixture. Place the other pepper half on top of this mixture.
Wrap with bacon from end to end and secure with toothpicks (be sure to soak them in water for quite some time!!). Place the wrapped peppers on a plate and lightly coat with olive oil, crushed black pepper and coarse sea salt.
Get the grill going on high. Place peppers on the grill and cook until bacon is nice and crispy; turning occasionally. I generally set the peppers on the warming rack (or an elevated rack) on my grill. Once the bacon is mostly cooked through, I then place the peppers directly on the grill to finish them off.