Grilled Jalapeno Poppers

My son, Matt, served these as our appetizer when he had us over for dinner the other night. They were fantastic! Being the foodie that I am and knowing he is a great cook, I had my camera along so I could take pictures. A bite of these provides nice contrast between the creamy cheese, crunch of the water chestnuts and the heat of the jalapenos. There is just a hit of sweetness from the soy sauce and brown sugar marinade. So with this appetizer you get the taste of the grill along with sweet, crunchy, creamy heat . . . a great combination!!

Grilled Jalapeno Poppers

Grilled Jalapeno Poppers

Ingredients
1 can of water chestnuts
1/2 C. soy sauce
brown sugar
8 oz. cream cheese
1 C. shredded cheddar cheese
10-12 jalapeno peppers

Mix as much brown sugar as will dissolve in the soy sauce. Chop the water chestnuts and add to the soy sauce and marinate overnight. When ready to prepare for grilling, mix the softened cream cheese, cheddar cheese, and drained marinaded water chestnuts. Mix well.

Cut the stems of the peppers even with the peppers and then slice the peppers down the middle so they will lay flat on the grill. Scoop out the seeds. Fill each pepper half with the cheese mixture.

Ready for the grill

Ready for the grill

Grill the jalapenos with the jalapeno side down until the cheese is melted and beginning to brown. The longer you cook them the less spicy they will be.


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2 Responses to “Grilled Jalapeno Poppers”
  1. Your Son says:

    Your son must be and excellent cook, those things look amazing!!!

  2. Beth says:

    Oh my gosh these look wonderful…I think they will be a Bunco treat!!!

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