Not Hot - Texas Toothpicks (Grilled Jalapeno's)

This is my adaptation of a Texas Toothpick! Do you have family or friends that can't take the heat of a jalapeno pepper but you want them to enjoy the flavor it can bring? This bacon wrapped, stuffed, grilled jalapeno not only looks great, is super flavorful, but doesn't set your mouth on fire!

Supplies

Jalapeno Peppers

Barbecued Brisket or Chuck Roast

Cream Cheese

Cheddar Cheese

Thick Sliced Bacon

Citrus or Lemon Lime Soda

Toothpicks

Step 1: Prepare the Jalapenos...

Wash the peppers and cut a section out of the face. Clean out the seeds and as much of the white membrane as possible. Rinse out the inside of the pepper with water and let them drain.

Step 2: Tame Those Peppers!

Ok, this is the trick to taming the Jalapeno! Place the peppers in a bowl and pour a lemon lime soda over them. I used an inexpensive store brand soda, it really doesn't matter what brand you choose - just don't use diet soda! The artificial sugars will give everything an off flavor. Now put the submerged peppers into the refrigerator for one to six hours. I personally find that three hours works well. After the refrigerated soak, rinse off each pepper in cold water and allow to drain.

Step 3: Time to Stuff...

Lets stuff these peppers! Traditionally, the meat is barbecued brisket, but that's a job in itself. I slow barbecued a chuck roast on my pellet grill. The main thing to remember here is to ensure that you have tender bites of meat. ALWAYS cut the meat across the grain! This will make it melt in your mouth and easy to chew.

Place the meat slices inside the peppers. Using a knife, spread cream cheese over the meat. Then, place a slice of cheddar cheese on top of the cream cheese.

Step 4: Wrap Them Up!....

Now wrap each pepper with a full strip of thick cut bacon. It makes it easier to wrap if you tack it with a toothpick at the beginning and end of the wrap.

Step 5: Grill Em!....

Now, put them on the grill over indirect heat. I used a pellet grill and set the temperature to 350 degrees. I also gave them a sprinkle of black pepper, but sprinkle what you like... or nothing at all. There is a lot of flavor packed in here already. Grill until the bacon is as crispy as you like. This batch was on for about 45 minutes.

Step 6: Eat Em!...

Take them off the grill and allow them to slightly cool before serving. Remember, hot cheese burns aren't fun! Everyone in my family loves these because they have great flavors without burning their mouth. The finished look is pretty cool too!

Comments

[Icelandian]

Never heard of the soda trick to tame the heat. The trick I learned was to soak them in ice water, which works really well. No idea why, but it does.
Also, never thought to cut them that way. Definitely trying this this weekend.
Thanks

[ElaneT]

Really looks good! Will try! Thanks for posting :)

[SallyJ7]

I've never heard of that trick to taming the Jalapeno. Can't wait to try it!

[wesleysuhler]

Deeeeelish! I wonder how many different names these have. I call 'em "armadilla' eggs" :)

[jeagle1]

I was thinking of a pulled meat. That should make the meat seriously tender.

[sabu.dawdy]

This sounds amazing, I will try it for sure.

[Penolopy Bulnick]

These sound amazing! I've never had a cheese stuffed jalapeno with a barbecued meat as well!