Now that the heat wave is over, we fired up a little Jalapeño heat and heat from the grill. Appropriate cool provided by my signature pomegranate margaritas.
Here’s what you need:
For the poppers:
- A special rack for the grill
- A pepper coring tool (to remove insides and leave only the pepper shell)
- Cream cheese, chopped mushrooms and other optional ingredients (we used dried tomato powder)
- A frosting bag (like used for icing a cake — to dispense the cream cheese into the poppers)
- Medium-sized Jalapeños
For the margaritas (this makes nine, 8 oz servings on the rocks — adjust proportions as needed):
- 12 oz tequila (Añejo preferred)
- 6 oz triple sec (60-proof if available)
- 3 oz Grand Marnier
- 6 oz limeade concentrate (frozen)
- 24 oz fresh pomegranate juice
- salt and lime for rim of glasses if desired
Slideshow demonstration:
Pepper coring tool 
Insert the coring tool and twist to remove core of pepper 
Remove any remaining seeds 
Make a cream-cheese filling (include chopped mushrooms or other desired ingredients) 
Use a confectioner’s bag to squeeze the cream cheese mix into the cored peppers 
Cored and filled jalapeños are ready for a bacon wrap 
Place a small bacon strip over the top and secure with a toothpick 
Racked and ready for the grill 
Place on the grill, full heat, close lid, but watch carefully 
Move rack to top shelf when bacon starts dripping and flaring 
Ready to serve with enchiladas and pomegranate margaritas on the side