There are a ton of companies that make jalapeno racks. I choose the cheapest rack that included a corer and free shipping. That rack was the King Kooker 36 hole jalapeno rack.
To Start you need some ripe jalapenos. Jalapenos are a tad bit hard to come by, in the middle of February in Virginia, but I found some.
Wash and core your jalapenos. I picked up this jalapeno rack not only because it was the cheapest, but because it included a corer. The corer was totally worth the money all on its own. It cleanly sliced through the innards of the jalapeno like a hot knife through butter.
You can also use a paring knife, but I recommend getting a corer. Once the insides are scooped out, rinse them out with water.
Next stuff the insides with a combination of hot link sausage and cream cheese. I purchased a single link of sausage from the butcher, sliced off the casing and then stuffed the jalapenos. I stuffed the jalapenos about half-way up with the sausage and then topped them off with the cream cheese.
I also made some that were cheese only. I stuffed them with alternating layers of cream cheese and cheddar cheese.
Once all of the peppers were stuffed I topped them with a sprinkle of seasoned salt. I like Lawry’s but you can find a ton of different ones at the store.
Place each of the jalapenos into one of the holes in the rack and place on a medium temperature preheated grill (roughly 350 degrees).
Cook for about 20 minutes and check. You may have to rotate the tray if you have hot spots on the grill.
Continue cooking for another 10-15 minutes or until the jalapenos are darkened and soft.
Remove and serve.
These were out of this world. I had trouble finding Dana after I was done cooking. Therefore, she only received one of these precious gems. Needless to say, I was in the dog house for eating all but one of them.
| Grilled stuffed Jalapenos |
- 12 Jalapenos
- 1 8oz package Cream Cheese
- 4 oz Hot Sausage
- 2 tsp seasoned salt
- Wash and core the jalapenos.
- Fill each jalapeno half way up with sausage.
- Then top off each jalapeno with the cream cheese.
- Dust each stuffed pepper with seasoned salt.
- Preheat a grill to medium heat (350 degrees).
- Place the jalapenos on a jalapeno rack directly over the heat and grill for 30-35 minutes or until the jalapenos are softened.
- Eat and serve.
If you wish you can stuff with ground beef, taco meat, mild sausage or even switch out the sausage for cheddar cheese.
Mental note, next time share.
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So simple, yet just like candy, huh?
That corer looks like it was worth the price of the rack alone. In lieu of a corer, or even a paring knife, I use a potato peeler, and at times have used a "baby food" spoon for some fatter jalapeños.
Brian, The corer was totally worth it. However, a potato peeler would be a great substitute.
I have a rack like that and it has never been used, mainly because I do mine "on the half shell" style. So you cooked them direct at 350?
Ditto, Chris. But I keep mine around, much to Marilyn's dismay.
Chris, I have never made them on the half shell. I may have to try it that way. I do cook them over direct heat. I have yet to make them on the smoker. Maybe next time I fire up the Lang.
I bought the recommended rack w/ corer. I wish the rack had different size holes for different sized peppers. I bought some yellow, red and jalapeno peppers. Some were too big for the hole and some were to small and fell through. First world problem, I guess. The recipe was spot on.
Jeff, I agree with you regarding the different size holes. I made them again yesterday and two of my peppers fell through. I need to remember to purchase wide jalapenos. Thanks for the comment.