Recipes - Pork - Hot Stuffed Jalapenos
- 24 slices of thick bacon
- 24 large fresh green jalapenos
- 16 oz flake style immitation crab meat
- 2 lbs Queso Enchilado Anejo cheese
- 5 fresh limes
- 24 toothpicks
- Mesquite Smoking Chips soaked in water for about 5 minutes
Cut off the stem end of each jalapeno and hollow out the pepper to remove ribs and all seeds. Cut the cheese into wedge-shaped sticks, sized to fit into the point of each jalapeno and fill about half of the cavity. Stuff a piece of cheese into each jalapeno. Follow with crab flakes to fill the rest of the cavity. Use your finger to compress the stuffing into each jalapeno. For food safety reasons, all jalapenos should be stuffed with cheese and crab before handling the bacon.
Wrap each stuffed jalapeno with a strip of bacon. Start by placing one end of the bacon at the point of the jalapeno. Hold the end of the bacon to the point and pull the bacon tightly up and over the open end of the jalapeno, closing off the open end. Continue down the other side of the jalapeno, now spiraling around the jalapeno back toward the pointed end. Pierce all the way through the bacon and jalapeno with a toothpick to hold it all together. If using skewers instead of toothpicks, you will use the skewers to hold each stuffed jalapeno together, and you will place six stuffed jalapenos on each skewer. Align all the stuffed jalapenos on each skewer so that they will lay flat for grilling. Squeeze the juice of 3 limes over the stuffed jalapenos. Cut the remaining two limes into wedges to serve with the stuffed jalapenos.
Preheat the grill for 500° F indirect grilling and start the wood chips smoking. When the grill has reached 500° F, add the stuffed jalapenos to the grill. Turn frequently and move frequently between direct and indirect grilling zones as needed until bacon is crisp and fully cooked. Try to grill as much as is possible in the indirect zone with the hood closed so that the stuffed jalapenos can benefit from the mesquite wood flavor.
Remove hot kisses from the grill and let cool for 5 minutes. Serve on a platter with the fresh lime wedges. Warn your guests that there is a toothpick in each piece. The hot stuffed jalapenos can be served without condiments or accompanied by your favorite ranch dressing, remoulade or sour cream.