Skip to Content

Grilled Jalapeño Poppers

Serves 6-8
Prep Time 45 minutes
Cook Time 15 minutes
Inactive Time 60 minutes

INGREDIENTS

  • - 1 1/2 pounds Certified Angus Beef ® ground beef (75 or 80% lean preferred)
  • - 1 1/2 teaspoons coarse kosher salt
  • - 1/2 teaspoon cracked black pepper
  • - 1 tablespoon chili powder
  • - 2 teaspoons granulated garlic
  • - 1 teaspoon cumin
  • - 1/2 teaspoon cayenne
  • - 8 ounces chive and onion cream cheese
  • - 5 ounces shallot and chive Boursin
  • - 1/2 cup shredded cheddar
  • - 12 to 14 large jalapeños (about 1 1/2 pounds)
  • - 24 to 28 slices bacon, traditionally sliced (not thick)
  • - 1/3 cup barbecue sauce

Preparation

  1. PREP FILLING. Season beef with salt, pepper, chili powder, granulated garlic, cumin and cayenne. Preheat a cast-iron or stainless-steel pan to medium-high; cook ground beef until well browned and no pink remains. Use a slotted spoon to remove beef from pan; place in mixing bowl.
  2. STUFF JALAPEÑOS. Add cream cheese, Boursin and cheddar to beef; mix well to incorporate all ingredients. Cut each jalapeño in half from stem to tip of jalapeño. Use a teaspoon to remove pith and seeds. Fill each half with enough filling to be slightly rounded on cut side of jalapeño.
  3. WRAP. Wrap jalapeños by placing narrower end of bacon slice on top of filled jalapeño, starting at stem end. Stretch bacon while wrapping jalapeño, overlapping bacon while working to tip of jalapeño. Use a toothpick to secure if needed. Repeat with remaining jalapeños.
  4. CHARCOAL SMOKE. Prepare a charcoal grill with coals banked to one side; add two pieces of hardwood. Place a foil pan as a drip tray on other side under grill grate; arrange poppers on grate over pan. Smoke at 350° to 375° F for 45 to 60 minutes or until bacon is crisp. Once bacon is crisp, brush each popper with barbecue sauce and return lid. Cook an additional 5 to 10 minutes to set glaze.
PRINT RECIPE
Back to top