YOUR FRIENDS' ACTIVITY

    How to Make Grilled Jalapeno Poppers

    By | Shine Food – Fri, Sep 28, 2012 4:33 PM EDT

    JalapenosBy Matt Goulet

    When Corso and Co. start spouting their predictions from the steps of Michigan State's Beaumont Tower this Saturday, surrounding them will be hundreds of tailgate setups around the East Lansing campus, with grills ablaze in advance of the No. 20-ranked Spartans hosting No. 14 Ohio State. While most of us will be in the comfort of our own homes, that doesn't mean we can't participate in some good ol' tailgate-style grilling. Make some space between the requisite steaks, burgers, and brats for an easy batch of grilled jalapeño poppers as a starter. They're green and white in honor of this week's Gameday hosts, not to mention smoky, spicy, and full of cream cheese.

    PLUS: More Recipes from Eat Like a Man >>

    Grilled Jalapeno Poppers

    Serves nine.

    18 jalapenos
    1 8oz brick of cream cheese at room temperature
    1/2 cup white onion (or scallions), diced
    1/2 cup shredded cheddar cheese

    Cut the tops off of the jalapeños and hollow them out, making sure to get rid of all the seeds and pith. In a bowl, mix together the cream cheese, onion, and cheddar. Stuff each jalapeño about 3/4 full with the cream-cheese mixture. Grill the jalapeños, turning them until each side is just slightly blistered and the cream-cheese mixture inside starts to bubble (about four minutes on each side).

    MORE FROM ESQUIRE
    The 20 Best Restaurants for a Business Lunch
    How to Nail Your Job Interview
    Important Things Men Didn't Know About Women
    And a Comprehensive Guide to Working

    SUPPER CLUB PICK

    • Childhood Favorites from the Shine Supper Club
      View Photos
      Childhood Favorites from the Shine Supper Club
      Childhood Favorites from the Shine Supper Club

      My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an