Hello world! I have been in hiding for the past month or so hunkered down studying for the bar. In other words, I have been miserable. But, knock on wood, that is all in the past now! I started out keeping up with the blog, but once the crunch time panic hit me, it was all I could do to put on real clothes everyday (a goal I came nowhere close to achieving), so the blog had to take a back seat, where it got to buckle itself up right next to my makeup, jewelry, and social life.
Last week I sat for the grueling two day bar exam, and I survived! For better or for worse, it is smooth sailing until that little letter comes that tells me whether I get to be a lawyer or have to press pause for 6 more months. For the past week, that smooth sailing has consisted of excessive amounts of lazing, nightly glasses of wine, and a few DIY projects that will be shared on here pending their success.
I have also enjoyed getting back into the kitchen to cook up a leisurely dinner, and maybe even (gasp!) an appetizer, an all but forgotten pre-meal ritual best enjoyed with an ice cold beer on a back porch.
That’s where today’s post comes into play. Theses firey, popable munchies are pretty much my version of jalapeno poppers. As good as jalapeno poppers may be, I just cannot bring myself to bread and deep fry something in my own home. First of all, deep fried food is the last thing my skinny jeans want me to learn how to cook. Second of all, what a mess all that oil would be! So instead, I fired up the grill and quickly had an both a healthier and, in my opinion, more flavorful alternative.
These totally could be cooked in the oven under the broiler too, but I would toss in the pepper halves, unstuffed, uncut side up first so that they got a chance to get slightly blistered before the creamy, cheesy filling gets piled in. I would guess 2 minutes or so under high heat would do the trick! Be warned, these are very spicy and not for the faint of heart because there isn’t any breading to cut the heat, but I think that also makes them more delicious because each flavor you add really shines through.
Grilled Stuffed Jalapenos
4 jalapeno peppers, cut in half, seeds and ribs removed
2 slices of bacon
1/4 cup light sour cream
1 tablespoon light mayo
1/4 cup low fat cream cheese
1 tablespoon chopped chives
1 tablespoon chopped cilantro
teaspoon lime juice
1/4 teaspoon garlic powder
pinch of salt and pepper
1/2 cup shredded cheddar cheese
- Cook bacon in a skillet over medium high heat until crispy, remove to a towel to drain, and once cooled, crumble into a bowl.
- Preheat grill to medium high heat.
- In the bowl with the bacon, add the sour cream, mayo, cream cheese, chives, cilantro, lime juice, and garlic pepper. Use a fork to fully incorporate all the of the ingredients into a smooth mixture. Taste, and add salt and pepper as needed.
- Place jalapenos on a plate, cut side up. Using a small spoon, add a heaping tablespoon of the sour cream mixture into the center of each pepper half.
- Once all of the peppers are full, top each one with about a tablespoon of shredded cheese. Press the cheese gently into the mixture to make sure it stays on when you grill them
- Using tongs, places the peppers onto the grill and lower the cover
- Allow to cook for 5 minutes covered, and then check on the peppers. If they are not done, allow to cook for 2 to three minutes more, checking after each minute. They are done when the cheese is melted and browned in spots.
- Remove to a plate and let cool slightly before serving. Serve warm.