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.
Grilled Jalapeno Poppers
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).