Nothing tastes (or smells) like a fresh roasted jalapeño especially when it's stuffed with cheese. This is a quick and easy way to have cheesy jalapeño poppers while you're outdoors.
I seriously wish I had made more.
Step 1: BoM
Panko crumbs (if you're missing the breaded crust)
Skewers or tin foil
Step 2: Prep
Clean and prep your jalapenos. Try to leave the ends intact (which I failed at). It just helps keep the cheese in place if you're roasting the peppers with skewers.
Step 3: Stuff
Stuff the jalapenos with 1/8-1/4" chunks of cheese in strips. You want to try and fit as much as you can inside of the peppers. Sprinkle in sea salt or any other flavor enhancers.
Step 4: Cook
If you're going the tin foil route, wrap the peppers in tin foil and roast for about 10-15 minutes over the fire. If you're using skewers you can roast the peppers one at a time or a couple at a time. Keep an eye on cheese melting/overflowing.
I cooked mine in tin foil and because I had to keep skewering the foil to move the peppers around, I unintentionally exposed the peppers to the flame which gave them a nice char.
Step 5: Eat!
Remove from heat and as soon as the peppers are cool enough, eat!