Grilled Pimiento Cheese Stuffed & Bacon-Wrapped Jalapeño Poppers
Adding this Grilled Pimiento Cheese Stuffed & Bacon-Wrapped Jalapeño Poppers in my poppers repertoire because these were soooo good. Although, I think I probably need to do it lightly on the filling or at least just stick to the basic cream cheese one because WHOAAA the Pimiento Cheese filling was FIRE 🔥🔥. Anyway these were grilled in charcoal not smoked like these ones.
Also, I was inspired by the Pit Boss Grill to make these. I liked how they cut the Jalapeño with triangle on top(instead of cutting in half) then stuffed it from there and how they sprinkled seasoning on them after wrapping in bacon. Hubby forgoed the brushing of tangy sauce while grilling though because we thought the Chili Lime seasoning was strong enough.
I wished I found bigger Jalapeños but these were great and maybe next time but with a lighter filling.
Grilled Pimiento Cheese Stuffed & Bacon-Wrapped Jalapeño Poppers
Ingredients
- 1 pack fresh Jalapeño peppers (6-8 pcs)
- pimiento cheese spread
- uncooked bacon
- chili lime seasoning (or Tajin)
Instructions
- Ingredients except for the Chili Lime seasoning.
- Carefully cut a long triangle slit on top. (Make sure to wear kitchen/cooking gloves and DO NOT rub your eyes or face.)
- Take out the seeds and membrane of the peppers. (Make sure to wear kitchen/cooking gloves and DO NOT rub your eyes or face.)
- Generously(or go lighter) fill the jalapenos with the Pimiento Cheese spread.
- Place the top.
- Wrap them tightly with bacon.
- Season the wrapped jalapenos with Chili Lime(or Tajin) seasoning before you put them on the grill.
- Grill 'em up. 3-5 minutes.
- Hubby grilled them up with steaks and garlic knots.
- Flip 'em once. Grill for another 2-3 minutes or so.
Served alongside grilled Denver steaks and garlic knots.