Meijer Associate Corporate Research Chef Jennifer Gritters joined us to talk about making a grilled avocado salad and jalapeno poppers.
Check out the video for Chef Jen's advice on making the dishes.
The following is the recipe for the jalapeno poppers that were featured during the segment.
8 oz. cream cheese
1/4 cup crispy bacon, chopped up
1/4 cup Meijer shredded cheddar cheese
1/4 cup Meijer wheat crackers, crushed
salt and pepper to taste
Preheat grill to 400 F. Set cream cheese out in order that it can soften. Cook chopped bacon in fry pan until crispy. Drain on a paper towel.
Once cream cheese is soft, mix in the cheddar cheese, bacon, crackers and salt and pepper.
Remove the top and ALL of the stems and seeds inside the pepper.
Use a piping bag to fill peppers with the cream cheese mixture.
Place peppers in a jalapeno grill rack. Set rack on grill and cook for 20 minutes or until the pepper is soft.