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" When Corso and Co. start spouting their predictions from the steps of Michigan State&amp;#039;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&amp;#039;t mean we can&amp;#039;t participate in some good ol&amp;#039; tailgate-style grilling. Make some space between the requisite steaks, burgers, and brats for an easy batch of grilled jalape\u00F1o poppers as a starter. They&amp;#039;re green and white in honor of this week&amp;#039;s Gameday hosts, not to mention smoky, spicy, and full of cream cheese.  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 jalape\u00F1os 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 jalape\u00F1o about 3/4 full with the cream-cheese mixture. Grill the jalape\u00F1os, 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 Recipes from Eat Like a Man &amp;amp;gt;&amp;amp;gt; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a16028/jalapeno-poppers-recipe-092812/>