This past summer, for our anniversary, I bought Chris the Little Red Acorn, a ceramic egg-shaped griller/ smoker. And since that time, I don’t think we’ve used our gas grill once. It produces such fantastic tasting food because it uses lump charcoal and seals in the flavor and juices of whatever you put in it. That’s the case with these l’il guys. A completely different flavor than simply putting them in the oven: smoke-y & so flavorful.
- 8-10 jalapenos, halved and deseeded
- 1 pkg. Neufchatel cheese, room temperature
- 1 pkg. dry onion soup mix
- 1 pkg. bacon
In a small bowl, mix together the Neufchatel cheese and the onion soup mix, until thorough combined. Scoop the cheese mixture into each half of the jalapeno. Wrap with a half of a slice of bacon, or a full slice, depending on the size of the jalapeno. Since Chris also grilled steaks for dinner last night, he cooked the steaks first and then added the poppers and cooked them for 10 minutes. In the oven, you’ll want to cook them at 450 degrees for 12-15 minutes.