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Lo-Carb Grilled Jalapeño Wrapped With Bacon and Stuffed with Cheese

Lo-Carb Grilled Jalapeño Wrapped With Bacon and Stuffed with Cheese

Grilling is a fantastic way to bring a lot of flavor to dinner while keeping things Lo-Carb.  These Lo-Carb Grilled Jalapeño poppers are an amazing way to bring grilled flavor, while keeping it Lo-Carb.

Lo-Carb Grilled Jalapeño Wrapped With Bacon and Stuffed with Cheese

Making these Lo-Carb stuffed jalapeños could not be easier, but I advise you take a few precautions.  First off, wear disposable gloves.  When handling spicy peppers, the oils can sink into your skin and wreak havoc if you end up rubbing your eyes or any other part of your body.  By pretty much coring the jalapeno’s, removing the seeds and any internal white membrane it will make the peppers a little less spicy. I like to stuff with a mixture of cream cheese and sharp vermont cheddar and then wrap with bacon.  Thinly sliced bacon works well, but if you have thick bacon just roast longer with a lower temperature.  Here I roasted raised direct with a drip tray that also does double duty as a bit of a heat shield.  I used the BBQ dragon to stabilize my Big Green Egg at about 350F.  They cooked for about 55 min.  You are left with a spicy, sweet treat.  If done correctly, I guarantee you will not have made enough of these Lo-Carb grilled jalapeno’s.

 

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Chipotle Chicken Marinade- Just Like They Do At Chipotle Grill?

Want to make Chipotle Chicken Marinade just like they do at Chipotle Mexican Grill?  Following these step by step instructions could not be simpler thanks to the folks at Kitchen Daily showing us how it is done!

What is great about this recipe is that you can make up the marinade a day ahead of time and let the chicken party with all the herbs and spices until you are ready to grab your BBQ Dragon and fire up the grill.

Ingredients

  • 2 oz dried ancho chiles or dried pepper of choice
  • 1 tsp black pepper
  • 2 tsp cumin powder
  • 2 tbs fresh oregano, chopped
  • 6 cloves garlic
  • 1/2 red onion, quartered
  • 1/4 cup vegetable oil
  • 4 cuts of meat of choice, such as chicken or steak

Directions

  • Soak dry chiles in water overnight or until soft. Discard water. Remove seeds.
  • Add all ingredients except meat in food processor. Puree until smooth.
  • Spread mixture over meat and refrigerate at least 1 hour, up to 24 hours.
  • Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done.
  • Serve with rice, black beans or choice of side dish. Garnish with fresh cilantro. Or serve in a burrito
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 The BBQ Dragon is an ideal companion for grilling up this Chipotle Mexican Grill style recipe.  Click Here for more information about the BBQ Dragon.