Grilled Bacon Wrapped Stuffed Jalapenos (AKA The Bomb Bombs)
The spice of the jalapeno is beautifully tempered by the creamy filling and made ridiculously delicious by the savory bacon in each bite.
Servings: 8 people, as an appetizer
- 8-10 fresh jalapenos
- 2 links uncooked bratwurst skin removed
- 4 oz cream cheese
- 1/2 cup sharp cheddar cheese shredded
- 1/2 tablespoon McCormick Montreal Steak seasoning (or your favorite seasoning or rub)
- 8-10 bacon slices
Place the bratwurst meat in a medium saute pan over medium high heat Cook the bratwursts for 5-6 minutes, stirring occasionally to break up the meat.
Turn the heat down to low and stir in the cream cheese and cheddar cheese. Stir until well combined. Remove from the heat and set aside while you prepare the peppers.
Slice the jalapenos in half, lengthwise.
Using a spoon, scrape out the seeds and ribs from the inside of the jalapenos and discard.
Fill the jalapenos with the cream cheese mixture.
Cut the strips of bacon in half so you have 16-20 pieces of bacon. Wrap around the stuffed jalapenos and secure with toothpicks, if necessary. Season with the steak seasoning or your favorite BBQ rub.
When you are ready to cook, preheat your grill to medium heat (around 350 degrees F). If your grill is direct heat, like propane, I recommend you cook the Bombs on a cookie sheet. If you are cooking over indirect heat (charcoal, pellet grill, offset smoker) you can place them directly on the grill grate.
Cook for 10-15 minutes or until the jalapenos are tender and the bacon is cooked through. Serve immediately.
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