Here is a recipe for simple Jalapeno Poppers. Would LOVE to hear alternatives!
For a history of the popper and photos, check out: http://www.meathunx.com/2012/10/the-intriguingly-spotty-story-of.html
- 10 - 12 Jalapeños
- Cream Cheese
- Fresh Mozzarella
- 1 Shallot, Minced
Ready the ships
Cut the stems of the Jalapeño without interrupting the top surface area.
Then, halve the Jalapeños down the middle, length-wise. Be sure you
keep each resulting half with it's partner, as you'll be putting them
back together again shortly.
Abolish all Mutineers
Take a spoon and remove the entire inside membrane, including all seeds. God help you if you leave seeds in there.
Steady the Men
Fill one side of the split Jalapeño with cream cheese and minced
shallots, and the other side with fresh mozzarella. Then close the two
sides down on each other and secure with a toothpick. Step and repeat
til you've made it through all 12.
Get the grill going at 325 direct heat, and put those poppers on down.
Flip after 20 to make sure both sides get a good singe, and keep it
going for another 20 - 25. When the cheese starts to ooze out the sides,
you know you're done.
We took the poppers inside and stared at them apprehensively. Then I
went for it while the others looked on nervously. It was a disaster.
What felt like clear sailing turned into fricking Charybdis and the
Sirens together on steroids. First my eyes watered, then I started
sweating, then I closed my eyes, and just saw wild swirling patterns. I
was indeed tripping on Jalapeño Poppers. And before you call me out,
know I lived with an Indian roommate for 1 year, and a Texan for 2; so I
ain't no slouch. Nevertheless, the only way I could continue was to put
on some traditional Mexican garb and start drinking Mezcal as briskly