Description
Grilled Stuffed Jalapeno Peppers, a spicy, cheesy, grilled appetizer.
Ingredients
Scale
- 24 jalapeno peppers (or however many your rack holds)
- 8 ounces shredded cheese (shredded Mexican blend, cheddar, or Colby jack are the best options)
- 1 teaspoon ground ancho pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cumin
Instructions
- Stuff the peppers: Cut off the stem end of the peppers. Core the peppers, scraping out the seeds and ribs using a small measuring spoon. Toss the cheese, ancho pepper, garlic powder, and cumin in a medium bowl until the spices are evenly distributed. Pack the peppers with cheese, overflowing them slightly, setting each pepper in the pepper rack as you finish it.
- Set the grill up for indirect high heat: Set the grill up for a two-zone fire, with one zone set to high heat, and the other with no heat. For my Weber Summit, I preheat the grill with all burners on high for 15 minutes, brush the grill grates clean, then turn off all burners except for burners #1 and #2.
- Grill-roast the peppers over indirect heat for 20 minutes: Put the rack of peppers on the grill over indirect heat, not directly over the flames. Close the lid and grill until the cheese melts and browns and the peppers soften, about 20 minutes.
- Serve: Remove the rack from the grill. (Be careful, and protect your hands - the rack is very hot.) Set the rack on a heat-safe surface and let the stuffed peppers cool for five minutes, then remove them from the rack and serve.
Notes
Tools
Grill (I use a Weber Summit, which I love, but is massive overkill for this recipe)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers and Drinks
- Method: Grilling
- Cuisine: American