Pen`o Pops

Photo: Keri Dito

Ingredients

1/2 pound ground pork or pork sausage

1 cup white onion, finely minced

1/4 teaspoon garlic powder

2 ounces jack cheese, grated

20 fresh Jalapeno peppers

3 tablespoons fresh cilantro, finely chopped

Preparation

In a medium size pan saute ground pork, onions and garlic powder together. Drain onto paper towels, set aside and cool. Preheat BBQ.

Cut off jalapeno tops keeping stems in tact and set aside

Core each pepper and reserve contents, finley chop & add to pork mixture

Add cheese to the mix

Stuff each pepper with meat mixture and place in roasting rack as shown

Top with the stem caps and roast on the BBQ using indirect heat for 20 to 30 minutes.

Note: If you don't have a rack, cut the peppers in half length wise and use a BBQ basket instead. They'll still be a delicious compliment to any dish, or a great little something to pop in your mouth with an ice cold beer.

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About

The rack is great for presentation, but if you use one, be sure your peppers are nice and big. They have a tendency to shrink while being cooked and fall through the holes on the rack.

*Indirectly heat on bbq by lighting only one side. Place the peppers on the side with no heat and close the bbq lid.