| | Some call it "Grown-up Summer" - that time of year when the kids are back in school, the weather's nice, and pro football kicks off the regular season. We decided it would be a great time to pit some awesome accessories in a head-to-head bout cooking one of our favorite game-time appetizers - grilled jalapeno poppers.
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|  | In the blue corner, we have the MHP jalapeno tray. At 9.5" x 6.5", this tray takes up less room in the ring but can only grill vertically. This means a lower cheese-to-chile ratio, but the MHP will have you grilling a whopping 24 peppers at once. This tray is more of a heavyweight; its sturdier construction makes it seem like it will have a long career, but its design forces you to cook slower with lower heat.
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| | In the red corner, we have the Weber grill basket. At 14.5" x 10.5", this basket shows off its ability to allow chiles to be sliced lengthwise; the peppers cook quickly and we can increase our stuffing-to-chile ratio. The Weber is a bit of a lightweight though; it can't take a punch and will only hold about six whole chiles (sliced in half). However, its versatility for other foods gives it a bit of an edge.
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| | This decision is split on the judges' cards. If you're someone who grills jalapenos often or for a crowd, the MHP jalapeno tray should earn a spot in your cupboard. If you only throw them on occasionally or you're storage-challenged, we'd recommend Weber's grill basket. Weber also has a deep, square basket and a large, flat grilling pan that are worth checking out, too.
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|  | Smoky Grilled Jalapeno Poppers
12 fresh jalapeno peppers (medium or small)
8 Oz softened cream cheese
1 Cup cooked chicken, chopped fine
(we used leftover rotisserie chicken & it killed)
2 Tbsp chopped fresh cilantro
1 Tbsp freshly squeezed lime juice
1 Tbsp chipotle chiles in adobo, chopped or blended in food processor
1/3 Cup bacon, cooked & chopped
(have a Costco card? Kirkland bacon crumbles are perfect)
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If you're using a jalapeno tray, core the jalapenos & set them aside.
If you’re using a basket, remove the stem and slice the chiles lengthwise.
Either way, you can control your level of heat with the amount of white membrane (that connects the seeds) you leave on the chile.
Stir the other ingredients together in a bowl. If your mixture gets too viscous, pop it in the fridge for a few minutes to make it easier to spoon. Stuff the chiles with the mixture.
If you're using a jalapeno tray, grill over medium-low heat until the peppers are tender-crisp - typically around 20 minutes. Keep an eye out to make sure you're not burning the tips while the tops are still firm - you may need to crank down to low.
If you're using a basket, grill over medium heat until the stuffing is browned and the chiles begin to blister, usually 10-15 minutes.
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Warning: Once you serve these, prepare to be hit up for them at every event you host or attend; you're probably going to need the jalapeno tray.
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| Sit Down.
It's easy to get into a rush (or a rut) and eat on the go - or whenever you're ready. Did you know that studies that show eating together has health benefits in addition to sociological ones? We do it because it's fun & a great way to check in with each other – whether it's a family of two or a party of five.
We'll see you at the grill.
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Barbece Renew, Inc.
24 Commercial Parkway, Santa Rosa Beach, FL 32549
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