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Posted by Dr. Grillenstein on 8/29/2011 to Recipes
Ingredients:
  • 3 Jalapenos
  • 3 Shrimp (21-25 count)
  • 1 Teaspoon Old Bay seasoning
  • 3 Hungarian Wax peppers
  • 3 Spicy buffalo wings (I used leftover wings)
  • 1 Tablespoon wing sauce
  • 1/4 lb Queso Fresco
  • 12 strips of thin cut bacon
  • 12 Toothpicks


There are two many peppers in the picture. You only need 3 of each for this recipe.

Jalapeno Popper Ingredients


Directions:

1. Pre-heat grill to medium heat.
2. Cut Jalapenos and Hungarian Wax peppers in half. Remove the seeds and pith.
3. Remove shells from shrimp, devien them, finely chop and toss with Old Bay seasoning
4. Remove meat from wings, finely chop and toss with wing sauce.


5. Fill Jalapenos with shrimp and fill the Hungarian peppers with wing meat.

Jalapenos filled with shrimp


6. Top each pepper with a slice of Queso Fresco. I prefer to use Queso Fresco over cream cheese because it has a pretty high melting temperature for cheese. This helps get the bacon nice and crispy without having your cheese melt out of your poppers.

Peppers topped with Queso Fresco


7. Starting at the small end of the peppers wrap a slice of bacon around the pepper overlapping itself to keep if from falling off. You want to wrap the bacon around the peppers fairly tightly. When you get the final wrap on pin it in place with a toothpick.

Bacon wrapped peppers.


8. Place the peppers cheese side down on the grill for about three minutes or until the bacon is crispy. Flip the peppers and continue grilling for another 3 minutes.
9. Remove the finished peppers from the grill and let rest for a few minutes. The cheese will be VERY hot when they first come off the grill.

Bacon wrapped, shrimp stuffed jalapeno poppers

If you try this recipe, let me know what you think of the wing meat stuffed peppers. I have made them a few times and really enjoy them.

Note: These were cooked on a TEC grill. Because TEC's have glass directly under the cooking grids they are not as prone to flare up as regular grill. I had zero flare ups allowing me to perfectly cook the bacon. If flare up is a problem for you, just put a sheet of tinfoil under the poppers. They will taste just as good, but won't have the sexy grill marks.

Cheers!



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Comments
Shishcabob Date 8/29/2011 4:24:12 PM
Thank you Dr. Grillenstein.They look great! I've never done it with hot wings. Look like a great Football tray.
Jim Tolar Date 9/6/2011 8:10:20 AM
I made the shrimp and queso fresco jalapeno poppers this weekend and they were AWESOME. I need to practice my technique because they seemed pretty labor intensive, kind of like Thanksgiving dinner in that it takes all day to make and is eaten in 15 minutes, but boy were they delicious. The only complaint I heard was that they were gone too quickly... jt
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