We have been making jalapeños on the grill for about three years now. Once you figure out that you can make them without the heat, they are far less scary! We usually just cut them in half, scrape out the seeds and ribs with a spoon and grill them on their sides as boats, but for his birthday the hubs got a jalapeño grill tray from his sister. This is a whole new world for us because now there is the heat factor I had eliminated by just cutting them in half and making boats out of them. Using this new fangled bit of machinery I cannot figure out how to get the ribs out of the bottom of the pepper, so take care when eating! I stuck to the tops of these and left the last bite for the hubs who likes the heat more than I. If you want a spicy appetizer to entertain guests with this one is for you, but you can do this as boats too. Either way, the filling is divine. I am already thinking about what else I can use this one in.
Ingredients (this is enough filling for 15 small-medium poppers)
2 oz cooked lump crab, large lumps roughly chopped (I used Dungeness)
1.5 oz cooked bay shrimp, chopped
1 slice of cooked bacon, finely diced
1.5 oz soft, creamy goat cheese, room temperature (can substitute cream cheese)
1 clove of garlic, finely sliced
1 oz freshly grated parmesan cheese
2 T chives, finely chopped
1.4 t pepper
15 small-medium jalapeños
Combine filling ingredients in a medium mixing bowl. Prepare jalapeños by cutting off the tops. Using a pepper corer, a paring knife, or the end of a spoon remove the seeds and ribs from each pepper. If you are using the corer, the key is to firmly hold the pepper with your whole hand wrapped around it so you are giving support to the whole thing so it will not crack. Move the corer slowly and steadily allowing the serrated edge to remove the ribs and seeds. Tap each one upside down on the cutting board to any lingering seeds out. Using the handle of a teaspoon stuff each pepper so that you get filling into the bottom of the pepper. Place in the grill tray.
Preheat grill to medium-high heat (400-450 degrees). Slow cook over indirect heat for 8 minutes or until filling is bubbly and browning on top. Place tray on grill and close cover.
Filling can be made a day in advance and stored in an air tight container in the refrigerator.