Tonight's post is my first time participating in the Recipe Swap Roundup hosted by
A Taste of Home Cooking. I love trying new things and joined the roundup to do just that! The theme of this roundup is Tailgating/Appetizers! Really could there be a more perfect theme? I think not. I contributed my
Brat Bruschetta (hopefully a midwester got it- might make some nervous). I was randomly given Grilled Sriracha "Popper" for my recipe. I was so excited to make these! Number one it involves grilling, number two it involves tailgating, and number three- Jalapenos!!! I never grilled a jalapeno pepper and was excited to give a try. This recipe was really easy and the flavor is so close to a popper (minus all the oil and fat!). Do not be nervous about the heat level with the sriracha and jalapenos- the cream cheese cuts it perfectly. This fantastic recipe comes from Oishii and you can find the recipe
here. I really enjoyed reading the blog- lots of different choices! I tried to stick with the original recipe, but subbed cheddar cheese for monterey jack (we also used our gas grill). Ron and I decided that we are going to prep these babies and bring the with us to our stadium tailgate for the Packer v. Rams game in a few weeks. Check out the round up at A Taste of Home Cooking, and try these poppers!
Grilled Sriracha “Poppers”
from Oishii
12 medium to large-sized jalapeños
7 oz. cream cheese, at room temperature
2 TBS. Sriracha
1/2 cup grated sharp cheddar cheese
1 tsp. cumin
Kosher salt & freshly ground pepper
Prepare a gas grill.
Wash the jalapeños and pat dry. Cut off the stems and cut in half lengthwise. Use a spoon to gently scrape out the seeds and membranes. Arrange jalapeño halves on a large platter.
In a medium bowl, combine the cream cheese, Sriracha, cheddar cheese, and cumin and mix well. Season with salt & pepper to taste.
Fill each jalapeño half with the cream cheese filling.
When the grill is hot, Using tongs, carefully place the jalapeño poppers in the center of the grill (We used a grated grill pan). Cook for a few minutes, or until the bottoms of the jalapeños just begin to char. Move the poppers to the edge of the grill so that they can continue to cook over indirect heat for about 10 minutes more. Poppers are ready when the jalapenos are soft and cream cheese puffs and starts to become golden.
