Friday, December 19, 2008

What's on the Grill #106

Capped & Ready

As a side, I love to grill my oh so favorite jalapeno poppers. They are simple and always good. Take a jalapeno, cut off the top and hollow out the middle with a sharp thin knife. Stuff the cavity of the pepper with cheese. I used cheddar, but only because it was on hand. Tear off a short piece of aluminum foil and rap it around the pepper so that it can support the pepper on the grill. Think of the foil as a fashionable aluminum skirt. Place the top back on the pepper and grill over indirect medium heat for approximately 12-15 minutes.