The Culinary Works

As the weather begins to get cooler in the evenings, I love to grill for some reason - the sizzle of the fire and the nice cool evening breeze are the perfect combination for something that warms you from the inside out.

These little babies are oh so good on the grill - quick and easy to put together ahead of time and take little oversight while you tend to your main course on the grill. I have a couple of different versions I do -- you can easily change it up with your own twist.

Grilled Jalapenos

• 5 large jalapenos (or more if they're smaller)

Filling:

• 1/2 c cream cheese (soft)
• 1 c shredded cheddar (i use smoked cheddar - yum!)
• 1 tsp salt
• pinch of pepper
• 3/4 tsp smoked paprika
• 1 clove garlic, crushed
• 5 slices bacon
• or alternative filling:
• 1/2 c cream cheese (soft)
• 2 cloves chopped garlic
• 1 tsp salt
• pinch of pepper
• 3/4 cup grated Monterey jack cheese
• 1/4 cup finely chopped sun-dried tomatoes
• 2 tablespoons chopped fresh basil leaves

Slice your jalapenos from stem to tip of the pepper. Carefully open the peppers, and scrape out the seeds and white membranes. You might want to wear gloves to do this, spicy pepper hands are not fun. Set the cleaned peppers aside. In a small bowl, combine the cream cheese, cheddar, salt, pepper, paprika, and garlic (same deal for the alternative filling). Stuff each pepper with as much cheese mixture as you can. Wrap each pepper tightly in a slice of bacon, and secure with toothpicks or on a skewer.

Grill on the side of the grill, where it's not too hot, for anywhere from ten to twenty five minutes, depending on how hot the grill is. You can grill them on foil, so you don't ruin your grill grate with cheese. These peppers need slow heat and a little time. (You can also roast in your oven at 425 degrees for 15 to 25 minutes or until bacon cooked and peppers are roasted)

Enjoy!