Hot off the grill, wrapped in bacon and oozing with spice and flavor, fajita poppers from HEB are guarenteed to be a hit during tailgate and Fiesta season…can you get more Southern than that?? Enjoy!
Heat your grill or oven to 350°F. Cut the tops off of the jalapeño peppers and remove seeds and membranes using a sharp pointed paring knife (use gloves to keep excess chili off fingers). Set peppers aside.
Combine the cheese, chopped fajitas, fried onions and cilantro in a food processor or blender bowl. Process the mixture to a chunky texture.
Hand stuff each prepared jalapeño with the mixture. Wrap 1/4 strip of bacon across the top and pierce with a toothpick to secure. Insert the jalapeños into the jalapeño grill holders.
For Oven Method: Place the Happy Jalapeño Grill on a baking sheet to collect the bacon drippings. For Grill Method: Place the Happy Jalapeño Grill opposite the charcoals (indirect grilling). Bake or grill the jalapeños for 35 to 40 minutes.
- 24 Fresh jalapeño peppers
- 1 cup Oaxacan cheese, shredded
- 1 cup Cooked chicken or beef fajitas, chopped
- 1/4 cup Fried onions
- 1/4 cup Cilatro, chopped 6 slices Jalapeño or peppercorn bacon, cut into 1/4 strips