This is NOT for the weak! If you consider yourself a chili head then I highly recommend this.
Sometimes it amazes me how my mind works. The other day I had a picture of some habaneros as my wall paper at work, and thought to myself, “those look like little bombs”. For sometime my wing man and I have been trying to figure out how to grill stuffed habaneros, cooking the insides while NOT burning the outsides. Like a bolt of lightening the answer came to me: REVERSE the stuffed pepper!!! So we did just that and may I just say WOW!!!
What You’ll need:
4 oz of cream cheese
1 1/4 – 1 1/2 cups shredded sharp cheddar cheese
3 scallions (green onions) finely minced
2 cloves garlic (finely minced)
2lbs 80/20 ground beef
6 tsp steak sauce
Salt and pepper to taste
How to do it:
Begin by mixing the cream cheese, shredded cheddar cheese, scallions, and garlic in a bowl until very well combined. Salt and pepper to taste. Set aside.
Remove the tops and seed pods from the habaneros.
Using a spatula or “butter” knife place filling into the peppers, being sure to pack it down as much as possible.
Now set those aside, and mix your steak sauce into your ground beef.
Take your mixed beef and make a small ball slightly larger than the habanero you’re going to wrap it around
Then flatten it in your hands like a small hamburger patty, gently wrap around the pepper, and roll into a “meat ball”.
Once you have your little “bombs” made, place them in the refrigerator, and set your grill up for indirect grilling.
Place them on the grill with a little hickory smoke. Cook time is going to take about 20 minutes.
When done simply remove from the grill, let rest 10 minutes, and serve warm with PLENTY of beverages and maybe a nice cool dipping sauce.