Clint Cantwell / Grillocracy.com
An alternative to the deep fried classic, these cream cheese-stuffed jalapeños are wrapped in bacon and grilled to perfection. The combination of melty cheese, spicy jalapeños, and smoky bacon is perfection.
Recipe Courtesy of Clint Cantwell, Grillocracy.com
Jalapeno rack (this allows the peppers to cook upright and keep the stuffing from dripping out)
Prepare grill for 2-zone cooking (learn more about various charcoal set-ups here), placing preheated charcoal briquets on one side of the grill's charcoal grate to create a hot and a cool zone. Adjust the bottom vents to bring the grill temperature to approximately 350 degrees F. Once the grill has come to temperature, add 2 to 3 chunks of your favorite smoking wood to the charcoal.
Remove the tops and stems from the jalapenos. Remove the seeds and ribs from the jalapenos by scrapping the interior of the pepper with the handle of a small kitchen spoon.
In a medium mixing bowl, combine the cream cheese, mozzarella cheese, chopped pork or chicken, and the dry rub then blend well. Stuff the peppers with the cheese and meat mixture. Wrap the stuffed wrap each one with ½ slice of bacon and secure the bacon with a toothpick.
Place stuffed jalapenos into a jalapeno rack and set the rack on the cool side of the grill. Cover the grill and allow the poppers to cook for approximately 45 minutes until the bacon is completely crisped.
Remove and serve.