Jalapeno Poppers

Green Jalapenos filled with a cream cheese mix is fast becoming an all-time BBQ favourite starter, and so quick and easy to prepare.

Allow a whole jalapeno for each guest, as one is never enough!

Combines enough to fill 40 half jalapenos

250g of Cream Cheese

½ Cup of Grated Tasty Cheese

1 tbls of your favourite sweet rub (I use Smokey Q Sweet Hog rub)

With a sharp knife Halve each jalapeno trying to divide the stem on each side to use as a handle, don’t stress if this isn’t possible as you will attach toothpicks that can also be used for picking up.

Deseed each halve starting at the stem end breaking the thick white seed membrane first then sliding your teaspoon along and under remaining seeds to remove. Scrape any leftover seeds out with your spoon, or if you prefer a little more heat you can leave seeds in…

Once deseeded take your teaspoon and place small quantities of your cream cheese mix in each halve, being careful not to over fill.

Take your streaky bacon, halve if to thick, wrapping round each jalapeno popper and secure with toothpick fastening your bacon from side to side, or if you find this to fiddly you can hold bacon by placing tooth pic through the top bacon piece through to base of your jalapeno…

Place jalapenos directly on your cooking shelf of your smoker for 45-60mins or until bacon is at the crispy texture you desire. Serve and Enjoy!!

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Julie-ann and Glenn Tindal-Davies

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