• Preparation
    20 minutes
  • Cook Time
    15 minutes
  • Serves
    8
  • Difficulty
    5/10

Behind the Recipe

You Double Dare Me?

I remember it like it was yesterday. Dad had just come home from the grocery store and called me and my brother into the kitchen to help unload bags. As we unbagged, I spotted some strange-looking orange vegetables sitting innocently on the counter. My dad had stepped away, so naturally, I asked my older, wiser brother what they were. A mischievous grin spread across his stupid face.

“Oh, those are habañero peppers!” he explained cheerily. “They’re really sweet and tasty. I dare you to eat one before dad gets back.”

In an attempt to impress my big brother, I picked one up, sniffed it for further inspection, and popped the entire thing in my mouth. You can guess what happened next.

Years later, I decided to turn my pain and past grudges into art. Alas, the sinister and seriously tasty Grilled Habañero Bomb was born. These puppies are hot, but unlike the raw pepper I consumed that fateful day in my parents’ kitchen, there’s yummy cream cheese to extinguish the mouthfire.

Still, consume with caution.

Ingredients

Ingredients

  • 8 large habañero peppers
  • 8 oz. cream cheese, softened
  • 1 ½ cups shredded cheddar
  • ¼ cup green onions, sliced
  • ⅛ cup chives, chopped
  • Bacon bits (homemade or store-bought)
  • Salt & pepper

Preparation


  1. Combine cream cheese, shredded cheddar, green onions, and chives in a large mixing bowl until well incorporated. Add salt and pepper to taste, then set aside.
  2. Remove tops and seed pods from all 8 habañero peppers, and for heaven’s sake, DO NOT TOUCH YOUR FACE. Using a small spatula or butter knife, fill peppers with cream cheese mixture, packing in as much as possible.
  3. Place habañero bombs into your fridge, wash the pepper off your hands, and head outside. It’s time to preheat your kettle.

Cooking Instructions


  1. 1

    Set up your charcoal kettle for medium direct heat. About 350 degrees.

  2. 2

    For extra flavor, add some pre-soaked hickory wood chips on top of your lit charcoal.

  3. 3

    Once you’re up to heat, place habañero bombs in a cast iron skillet, then set onto grill.

  4. 4

    Let cook for 15 minutes, using tongs to turn your habañero bombs every 4-5 minutes.

  5. 5

    Once your habañero bombs are nice and melty, remove your skillet from the grill and let habañero bombs rest for 10 minutes.

  6. 6

    Serve warm with gallons of your favorite beverage on hand. You’ll see why soon.

Recipe - No. 46

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