Grilled Jalapeño Poppers
These make ahead, grill when you're ready, Grilled Jalapeño Poppers are a wonderful addition to any meal you're preparing outside. As an added bonus they're low carb!
Servings: 24 poppers
Calories: 80kcal
Ingredients
- 12 jalapeños
- 8 ounces cream cheese softened
- 2 TBSP milk
- 2 TBSP sriracha can leave out if you don't like a lot of heat
- 2 cups shredded sharp cheddar cheese
- 1/3 cup grated parmesan cheese the crumbly kind
Instructions
- split the jalapeños and scrape out the seeds and pith and lay them out on a baking sheet
- mix the cream cheese, milk and sriracha (if using) in a mixing bowl
- add the shredded sharp cheddar cheese and stir until combined
- fill the pepper halves with the cream cheese mixture
- pour the parmesan on a saucer, press each pepper, cream cheese side down, in the parmesan cheese
- cover the peppers and refrigerate until ready to grill
- to grill: heat your grill to medium heat (you can keep your hand 3 inches over the grill for 5 seconds)
- place the peppers on the grill, touching sides will help them stay upright and grill for 15 minutes
- remove from the grill when they're done, the peppers will be cooked (but not limp, don't over cook them!) and the cheese is melted
- cool five minutes before serving
Notes
- use rubber gloves if raw jalapeños bother your hands
- if you don't like a LOT of spice leave out the sriracha and add more milk if your mixture is too dry
Nutrition
Serving: 24poppers | Calories: 80kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 270mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 0.2mg