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Grilled Diablos -- Delicious Jalepenos with cheese, shrimp and bacon!
How to grill Diablos
Rate this Stuffed Diablo Recipe!
Grilled or Smoked Stuffed Jalepenos
Jalepeños are wonderfully hot and tasty peppers that practically grow wild in Texas. They come in mild, medium and super hot. The hot ones are like getting a tonsillectomy without anesthesia.
Cooking and eating diablos has become a cult membership in my neck of the woods. My neighbor, nicknamed "trouble", came up with these addicting little pieces of pain about 10 years ago.
My husband, Bob, is from New England and he always said about Texas cooking that "pain is not a flavor!". I think he has learned to EAT those words. He now prepares and cooks diablos himself and has become the leader of our little cult.
Ingredients for Diablos
- 60 Jalepenos, tops removed and de-seeded
- 60 Medium size raw shrimps, deveined without tails
- 60 slices of bacon, thin sliced
- 1 bag shredded sharp cheddar cheese, a medium bag is enough
- 60 toothpicks, remove before eating
Instructions - Warning! Never touch your eyes after handling jalepeños!
- Slice the tops off of the japs and use a corer/peeler to clean out all of the seeds and veins. Rinse and dry.
- Rinse and dry the shrimp. Assemble all of the ingredients and stuff the cleaned japs with cheese and shrimp. Wrap the stuffed japs with strips of bacon and secure with toothpicks.
- There are two schools of thought on how to cook the diablos. You can cook them quickly over high heat until the bacon is crispy or you can smoke them over indirect low heat until the bacon is done.
- Cooking over higher direct heat is faster and produces a crunchy diablo that looks pretty. Cooking over indirect smoker heat produces a blackened diablo that is soft, but very flavorful.
- Either way you cook them. It's best not to burn them. Watch them carefully and turn them often.
- Now you may think that 60 diablos is a lot! They are even tastier nuked the next day if there are any left over. But we rarely have left overs.
- Serve the diablos with either buttered bread or my personal favorite - Fritos corn chips! Either of these items will "cut" the pain should you bite into the occasional super volcanic jalepeño.
- Cooking time will vary. For direct heat, the timing is about 30 minutes. For indirect heat, the diablos are cooked to taste and may take 2 hours.
For each diablo:
|Serving size: 1|
|Calories from Fat||108|
|% Daily Value *|
|Fat 12 g||18%|
|Saturated fat 7 g||35%|
|Unsaturated fat 1 g|
|Carbohydrates 1 g|
|Sugar 1 g|
|Fiber 0 g|
|Protein 15 g||30%|
|Cholesterol 100 mg||33%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Mouth on Fire?
Tips to Relieve Pepper Burn
They say there are three good ways to relieve that pepper burn in your mouth. The burn is caused by capsaicin oil and can be neutralized with vegetable oil or milk fat.
- First and easiest is bread and butter.
- Second is to drink whole milk.
- My favorite way to stop the burn is to eat "poppers" with Fritos® corn chips. They stop the burn quickly and the taste is complimentary to the jalapeno poppers!
© 2012 Austinstar