Chile Grill Pepper Preparation

Filed under Grilling , Tips

Using the Chile Grill is the easy way to make stuffed jalapenos. This grill is built using heavy gauge stainless steel and is completely dishwasher safe.

Before you use the Chile Grill it probably wouldn’t hurt to give it a good washing. When it’s clean you may want to squirt it with some cooking oil, doesn’t need much, just enough to keep the cheese or whatever from sticking.

Basic Jalapeno Pepper Preparation

When selecting your jalapenos at the store go for the big ones that are straight and tapered. It makes fixing them easier, and there’s more to eat later! Here’s where you put on the rubber gloves if your have real sensitive skin. Cut the tops off the jalapenos then, using the Chile Twister or the Chile Grill Jalapeno Corer, carefully core each pepper, remove the seeds and set them in the Chile Grill. If you don’t want any surprises later make sure you get all the seeds!

Stuff Em!

Now comes the fun part, actually this part starts at the store, stuff something in `em! As you’re wandering down the aisle in the store, let your imagination go wild with ideas of what to put in your little creations. Every thing from the plain cheese, refried beans, cream cheese, sausage, to the more bold; shrimp, crab, smoked oysters or pickled baby corns. Somebody might even like peanut butter! Anyway, put a little salt in the peppers, stuff them with something and put a toothpick through them and set them back in the Chile Grill. The toothpick is important because even the biggest jalapeno will fall through when it gets done enough. Some people top them off with a third of a slice of bacon and the toothpick keeps it on. One thing about using the bacon is, when it’s done, the peppers are done.

Cooking

Put the Chile Grill with your stuffed peppers on your grill at about 350 degrees using the indirect heat method. If you cook them at a higher temperature it will boil out any stuffing's you use that have a high water content. Cook your peppers for about an hour if you want the peppers to lose all their heat. If you like your peppers to have a little kick, leave them on for about 30 to 45 minutes. Cooking with indirect heat keeps the bottom of the peppers from burning before the tops are done.

Enjoy!