Fire Roasted Jalapenos Recipe

Preheat and halve

Preheat oven to 425°F (220°C) with a rack in the center. Wearing gloves if desired, slice each jalapeño lengthwise and remove seeds and membranes with a small spoon to create a cavity for stuffing. Pat dry with paper towel.

Cook bacon

Cut bacon slices into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon pieces until crispy, about 6–8 minutes, stirring occasionally. Transfer cooked bacon to a paper-towel-lined plate to drain and crisp further; reserve 1 teaspoon bacon fat in the pan and discard the rest or save for another use.

Cook and dice shrimp

If raw, pat shrimp dry and season lightly with 1/4 teaspoon kosher salt and a pinch of black pepper. In the same skillet with reserved bacon fat over medium-high heat, add diced shrimp and cook until opaque and just cooked through, about 2–3 minutes. Remove to a bowl and let cool slightly, then chop shrimp finer if pieces are larger than 1/2 inch.

Mix the filling

In a mixing bowl combine the softened cream cheese, lime juice, smoked paprika, ground cumin, garlic powder, remaining 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until smooth. Fold in the crumbled cornbread, shredded cheddar-jack (1 cup), cooked bacon pieces, chopped shrimp, and sliced green onions. Taste and adjust seasoning; mixture should be moist but hold together—if too dry, add 1 tablespoon cream or a little more cream cheese; if too wet, add 2 tablespoons more crumbled cornbread.

Fill jalapeños

Spoon the shrimp-bacon-cornbread mixture into each jalapeño half, pressing gently so the filling is compact and mounded slightly above the pepper rim.

Brush and roast

Arrange stuffed jalapeños cut-side up on a parchment-lined baking sheet. Brush the exposed pepper skins lightly with olive oil to encourage charring. Sprinkle the extra 1/2 cup shredded cheddar-jack evenly over the stuffed jalapeños.

Fire-roast (oven method)

Place the baking sheet on the center rack and roast for 10–12 minutes until the cheese is melted and the filling is heated through. For charred tops, switch oven to broil on high for 1–2 minutes, watching closely so cheese browns but does not burn.

Fire-roast (grill method, optional)

Alternatively, preheat a gas grill to medium-high with a hot zone. Place stuffed jalapeños on a grill-safe tray or cast-iron skillet and grill with the lid closed for 8–10 minutes, turning the tray once halfway, until cheese melts and pepper skins blister. For more char, move directly over the hottest part for 30–60 seconds, turning as needed.

Remove jalapeños from oven or grill and let cool for 3 minutes. Garnish with chopped cilantro and serve with lime wedges on the side. Serve warm as an appetizer; 1–2 peppers per person is typical.