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!
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)
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.