A Spicy Alternative on Game Day

Whichever team you are rooting for throughout the Big-Game, these broiled jalapeno poppers are sure to please any fan. Packed with cheese and chicken, and grilled over coals, nobody can avoid these tasty appetizers. It is necessary to consider that, as the seasons change, the spiciness of the peppers transform, too. A long, dry growing season is certain to deliver some very spicy jalapenos. Make sure to try them first so you can let your guests know what to expect!

Poppers

By Matt Jost

Makes: 10 poppers

Prep Time: About 30 minutes

Cook Time: 10-15 minutes

Gear that is unique:

Big flat skewer, wood or steel

Small Paring Knife

Fixings:

10 Big Jalapeno Peppers (red or green) At least 1 inch wide

2 Polish Sausages

1 Block Smoked Cheddar (usually do not buy aged cheddar, it’s will get dry and chalky when heated-up)

4 Strips of Bacon (optional)

Guidelines:

1. Slit the peppers from stalk to the sharp end using a knife, but don’t cut through to another side. Use the end of the flat skewer to dig the veins and seeds out. Try when digging the insides away, not to to interrupt the pepper apart.
2. Slice the sausage and cheese into 1/3 inch matchstick strips, about the same length as the peppers.
3. Stuff as much of chicken and cheese into each pepper as you can, without breaking the pepper apart.
4. Once all the peppers are packed, skewer them on the flat skewer together with the open side facing up. Change the direction of each pepper to balance the skewer for easier grilling.
5. Optional: If wrapping bacon around each popper, it can be cut in to pieces. Make sure to space them apart from each other on the skewer so the bacon gets crispy on all sides.

To Prepare the Poppers:

1. Ready the grill for moderate or immediate cooking (about 450F).
2. Put the filled jalapenos on the grate and close cover. Add several wood chips to the coals for that extra smoky taste if desired. Mesquite or hickory might suit the bill perfectly.
3. Before cooking, for the best results, cool the brochettes for 20 or more minutes.
4. Prepare the peppers for 10-12 minutes. They must not be somewhat hard and the cheese slightly melted.
5. Once the peppers are cooked, remove in the grill on a plate. Remove the skewer, (be careful, the metal skewer will soon be hot).

Keep the coals hot!