Grilled Jalapeño Poppers Three Ways
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
6
Prep Time
20 minutes
Cook Time
15 minutes
Calories
289
Chef Tom cooks up one of our favorite tailgating recipes, the jalapeño popper… but we switch it up with three separate recipes.
Ingredients
- 6 jalapeños, halved lengthwise, seeded
- 8 oz cream cheese, room temperature
- 2 oz sharp cheddar, grated
-
Plowboys BBQ Yardbird Rub, to taste
- 6 slices bacon, halved
-
Plowboys BBQ Sweet 180 BBQ Sauce
- 4 oz hot Italian Sausage, browned
- 6 jalapeños, halved lengthwise, seeded
- 4 oz cream cheese, room temperature
- 4 oz ricotta
- 2 oz parmesan, fine grated
-
Cattleman’s Grill Italiano Seasoning, to taste
- 12 slices prosciutto
- 6 jalapeños, halved lengthwise, seeded
- 1 chicken thigh
-
Bone Suckin' Garlic & Honey Wing Sauce
-
Cattleman’s Grill Ranchero Seasoning
- 6 oz cream cheese, room temperature
- 2 oz smoked blue cheese
- 1/4 cup panko
- 1 tbsp minced parsley
- olive oil
Classic “ABT” Jalapeño Poppers Recipe
Italiano Stuffed Jalapeño Poppers Recipe
Buffalo Chicken Jalapeño Poppers Recipe
Directions
Classic “ABT” Jalapeño Poppers Recipe
- Preheat your grill to 400°F-425°F, set up for indirect grilling.
Combine the cream cheese, cheddar and Plowboys BBQ Yardbird in a small bowl. Taste and adjust seasoning, as needed. Place the filling in a small zip-top bag. Cut off one corner of the bag, and pipe into the hollowed out, halved jalapeño.
- Wrap each filled jalapeño with a half slice of bacon. Pin with a toothpick.
Grill over indirect heat until the jalapeño is tender and bacon is browned, about 15 minutes. Brush on a layer of Plowboys BBQ Sweet 180 BBQ Sauce.
Italiano Stuffed Jalapeño Poppers Recipe
- Preheat your grill to 400°F-425°F, set up for indirect grilling.
Combine the cooked hot Italian sausage, cream cheese, ricotta, parmesan and Cattleman’s Grill Italiano Seasoning. Taste and adjust seasoning, as needed. Place the filling in a small zip-top bag. Cut off one corner of the bag, and pipe into the hollowed out, halved jalapeño.
- Wrap each filled jalapeño with a slice of prosciutto.
- Grill over indirect heat until the jalapeño is tender, about 15 minutes.
Buffalo Chicken Jalapeño Poppers Recipe
- Preheat your grill to 400°F-425°F, set up for one side direct and the other indirect grilling.
Rub a thin layer of Bone Suckin' Garlic & Honey Wing Sauce on the chicken thigh. Season with Cattleman’s Grill Ranchero Seasoning.
Grill over direct heat until the internal temperature reaches 165°F. Dice the chicken into small pieces. Combine the chicken, cream cheese, blue cheese and 1/4 cup of the Bone Suckin' Garlic & Honey Wing Sauce and Cattleman’s Grill Ranchero Seasoning. Taste and adjust seasoning, as needed.
Place the filling in a small zip-top bag. Cut off one corner of the bag, and pipe into the hollowed out, halved jalapeño. Then, combine the panko and parsley in a small bowl. Add a little olive oil. Just enough to wet the panko a little. Season with Cattleman’s Grill Ranchero Seasoning. Press the panko mixture into the tops of the filled poppers.
- Grill over indirect heat until the jalapeño is tender and topping is lightly browned, about 15 minutes.
Nutrition
Nutrition
- Serving Size
- 3.13 oz
- per serving
- Calories
- 289
- Carbs
- 5 grams
- Protein
- 12 grams
- Fat
- 25 grams
- Sodium
- 676 milligrams
