A Big Game Night Appetizer
Whichever team you’re rooting for in the Big-Game, these broiled jalapeno poppers are certain to please any fan. Full of sausage and cheese and cooked over coals, no one can resist these delicious appetizers. It is necessary to keep in mind that, as growing conditions change, the spiciness of the peppers vary. A long, dry growing season will provide some jalapenos that are really hot. Make sure you try them first to test the level of heat for your guests!
Makes: 10 poppers
- Time: 10-15 minutes
- Big level skewer, wood or steel
- Paring Knife
- 10 big jalapeno peppers (red or eco-friendly) At least 1-inch across
- 2 Polish Sausages
- 1 Block of Smoked Cheddar (don’t purchase outdated cheddar, it’s may get dry and chalky when heated-up)
- 4 Pieces of Bacon (optional)
Assembling the Poppers:
- Slit the peppers from stalk to the tip using a sharp knife, but do not cut-through to another side. Make use of the rounded end of the skewer scrape out the seeds and the veins of the jalapeno. Be careful not to split the pepper when removing the seeds and veins.
- Slice cheese and sausage into ½ inch pieces, about the same length as the peppers.
- Without splitting the pepper, assemble poppers so as much of the cheese and sausage stays into each pepper as possible.
- Skewer them onto the skewer placing the open-side facing upward after the peppers are stuffed. Alternate the pepper stems to balance the skewer for easier cooking.
To Prepare the Poppers:
- Prepare the grill for medium-high, direct cooking (about 450F).
- Put the stuffed jalapenos onto the oiled grate when the grill is ready and close the lid. Add several wood-chips to the coals for additional smoke flavor. Mesquite or hickory are always a good choice.
- Grill the poppers until the cheese is melted and the jalapeno is soft.
- After the peppers have been cooked thoroughly, remove from your grill with a tray. Remove from the skewer (be careful when using metal skewers, the metal is going to be hot).