Dude, These Grits are Jalapeno Poppers!

Smoky, savory, “cheesy” grits are indeed quite a delicious filling to go with your jalapeno poppers and appease your Tex-Mex food craving. Excellent served for any kind of gathering, both casual and formal. For the vegan option, omit the bacon and wrap with a sliced leek or scallion. People who don’t have to worry about avoiding dairy said “Wow! These are tasty!” And if anyone has to avoid dairy or flour… well, now they are included in the fun!

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Jalapeno Poppers with “Cheesy” Grits

2 cups grits, prepared, with the following stirred in at the end of cooking:

1/4 cup nutritional yeast

1/4 teaspoon yellow mustard

smoked salt and/or 1 Tablepoon bacon fat (optional, use 1 Tbsp canola oil as substitute)

Dash ground chipotle (optional as this adds heat)

15-20 jalapenos, cut into little boats with seeds and membranes removed (PLEASE USE GLOVES)

1 package of bacon, cut in half down the middle (use one 1/2 slice for each jalapeno)

Directions:

Preheat oven to 375 degrees F.

Using a pastry bag or spoon, fill the jalapenos with the grits, leaving a little room for expansion. Dust with paprika for nice color. Wrap each jalapeno with bacon. Insert a toothpick to hold the bacon in place while cooking.

Bake for 25-35 minutes or until bacon is cooked and jalapenos are tender.

Remove toothpicks, arrange on a platter, and serve.

Tip: Prepare these the day before so that you are not spending a lot of time doing prep work on the day that you are entertaining.

Published by

Michelle

Michelle is a Public Speaker, Educator, Blog Author and Photojournalist for over 15 years. Upon discovering that her child has multiple food allergies, she has turned her passion for cooking into a passion of sharing and teaching on the topic of food allergies. Michelle is the Founder of Safe Eats.net, where readers can learn the art of cooking and baking to avoid all allergens and cope with living with food allergies.

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