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Oct 7

Grillin’ in the Red Lot with Chef Jon

Posted by: Nate Lowe | Leave a Comment (2)
Category: Tailgatin' Recipes

(courtesy of

This week Chef Jon simplifies things a bit for us by providing a recipe that even the most novice chefs can adequately manage to prepare. Yet, the recipe still does well in covering all five food groups, which is exactly what you’re striving to accomplish while tailgating in the Red Lot all day, I know. Most importantly, though, Chef’s Bacon-Wrapped Cheddar-Stuffed Jalapeno Peppers will melt in your mouth. Of course, they may also “burn” your mouth. I’ll let the chef explain:

“I was first introduced to these delectable tasty treats by my father-in-law at a BBQ when my wife and I first started dating. He was so proud of them, and he was even more beside himself for preparing them for a chef.  I distinctively remember that first bite being so hot…temperature hot…that it blistered my mouth.”

Ouch! At that point, you think he would have just left them alone, right?

“Nope, that’s for wimps. I managed to muscle down five or six more just to satisfy my ‘chef of the day.’  I wasn’t about to let him down after he had spent so much time preparing them for me. Many years later, I still enjoy them at almost every family get together, but I definitely proceed with caution.”

One thing Chef Jon has definitely taught us this year is that behind every good recipe usually follows a good story. Enjoy, folks!


  • 25 fresh jalapeno peppers
  • 14 -16 ounces cream cheese
  • 2 cups shredded cheddar cheese
  • 2 (16 ounce) packages bacon

In a mixing bowl, add cream cheese and cheddar cheese.  Add salt and pepper to taste. Cut tops off jalapenos and split three-fourths of the way starting from the end and working your way to the top.  Remove seeds. Spoon a nice amount of cheese mix into the cavity of the jalapenos. Take one slice bacon and roll up each jalapeno, wrapping tightly to secure the filling. Place individual jalapenos on the grill and cook until bacon is desired crispness. Chef prefers his bacon extra crispy served with some homemade ranch or blue cheese dip.


Send us a photo of your grilled jalapenos and we’ll post it. Happy eatin’! Go Cats!

» BBL: Views on the Kanter matter; Cats and Tigers John Clay’s Sidelines said on 10/8/2010 9:20 AM

[…] Tailgate Review has some UK grilling tips. […]

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