Grilled Jalapeño Poppers
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12 largejalapeño peppers, washed, ribs removed and seeded
1/2 citalian sausage, casing removed
1 Tbspred onions, finely chopped
1 tspfresh rosemary, finely chopped
6 ozlight cream cheese, room temperature and divided
3 ozgrated sharp cheddar cheese, divided
1/2 jar(s)(1.25 oz) diced pimento peppers, drained
How to Make Grilled Jalapeño Poppers
- In a skillet over medium-high heat, add sausage (*see footnote) and sauté until no longer pink, about 3 minutes. Halfway through cooking, add onions and cook until done. Before removing from the heat, add rosemary; stir well.
- Transfer to a bowl and add cream cheese, cheddar cheese and diced pimentos; stir until well blended. Stuff the prepared peppers leaving some head space for the remaining cream cheese. Place stuffed jalapeños on the rack and top with cream cheese before transferring to a baking sheet lined with a silicone mat to prevent it from sliding.
- Place rack in the middle of a 450-500ºF preheated grill, close the lid and cook for 20 minutes. When time is done, carefully remove the rack from the heat back to the lined silicone baking sheet. Serve immediately