Smoked Jalapeno Poppers
Feeds: 10-15 people | Prep Time: 15min | Cook time: 6min | Total Time: 21min
Get ready to spice up your next tailgate with these amazing Jalapeno Poppers. They’re super quick and an instant fan favorite!
Items you’ll need
• Charcoal Lighter (optional accessory)
• Gloves - trust us on this one.
Tips for Jalapeno Poppers
• Prep the peppers ahead of time so you can simply drop them on the grill the day of!
Keeping it Mild
If you find it hard to take the heat, try this tip: Cut the peppers in half, remove seeds and membranes and soak in cold water for about 30 minutes to an hour.
Just. Wear. Gloves
Seriously - this is a lifesaver. Wearing gloves is a must. Especially on the road, if you don't have quick access to a sink
Prepare ahead of time!
This saves time and a mess. Slice the pepper and make the cheese mixture, but wait to stuff them until the day of. If you really don't want to wait, stuff the peppers and place them ‘on top’ of each other and wrap them with saran wrap.
FULL RECIPE:
Ingredients
- 12 jalapeno peppers
- 6 ounces cream cheese softened
- 1 teaspoon garlic powder
- 4 ounces sharp cheddar shredded
- 2 tablespoons chives finely chopped
- ¼ cup Panko bread crumbs
- 1 tablespoon butter melted
Instructions
- Preheat the Kamado to between 425-450°F.
- Slice the jalapenos in half lengthwise. Make sure to remove the seeds in the middle, but keep the stems intact (with gloves!!)
- In a bowl, combine the cream cheese, green onions, cheddar cheese, and salt.
- Stuff the cream cheese mixture into the jalapeños. You can use a spoon or your fingers (Make sure you still have your gloves on)
- Place the jalapeños on the grill.
- Close the lid and grill the peppers for 6-8 minutes, or until the cheese begins to bubble.
- Remove and let sit for 1 minute, Then enjoy!