Chef Tom serves up a fun twist on classic jalapeño poppers, with three innovative recipes that are perfect for your next tailgate!
WHAT YOU’LL LOVE
- Classic ABT: Jalapeño halves piped with cream cheese, sharp cheddar, and Yardbird rub, wrapped in bacon, grilled, and brushed with Sweet 180 barbecue sauce.
- Italiano: Hot Italian sausage, cream cheese, ricotta, and parmesan seasoned with Italiano seasoning, wrapped in prosciutto for a savory, salty bite.
- Buffalo chicken: Grilled, diced chicken thigh tossed with cream cheese, smoked blue cheese, and garlic-honey wing sauce, topped with a seasoned panko-and-parsley crust.
- One method, three fillings: All three use the same steps, a piping bag, and about 15 minutes over indirect heat at 400-425°F, so a tailgate batch comes together fast.
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.
Recipe Note
Recipe FAQ
What is an ABT?
ABT is the barbecue-circuit nickname for a bacon-wrapped jalapeño popper stuffed with cream cheese. This page's classic version adds cheddar and a barbecue seasoning and finishes with a sweet sauce.
Why halve and seed the jalapeños?
Halving them creates boats that hold plenty of filling, and removing the seeds and membranes takes out most of the heat. Wear food-handling gloves while you work and wash your hands afterward.
Why pipe the filling from a plastic bag?
Snipping the corner of a zip-top bag lets you fill each half quickly and neatly, without smearing the edges or using a spoon.
Why cook the poppers over indirect heat at 400-425°F?
Indirect heat softens the peppers and browns the toppings without scorching them or causing flare-ups from dripping fat. About 15 minutes is enough for the jalapeños to turn tender.
What temperatures do the fillings need to reach?
Ground pork sausage needs to reach 160°F before it goes into the Italiano filling, and chicken needs to reach 165°F before it goes into the Buffalo filling. Check both with an instant-read thermometer, and cool them slightly before mixing with the cheese.
Why grill the chicken first and then dice it?
Grilling gives the thigh browned, smoky flavor and cooks it through. Dicing it small lets it blend into the cheese filling so each popper has an even bite.
How do I keep the wing sauce safe to use in the filling?
Measure the 1/4 cup you need for the filling into a separate bowl before you brush any sauce on the raw chicken. Don't dip the brush back into the bottle after it has touched raw meat.
Why add olive oil to the panko?
A small drizzle moistens the crumbs so they brown and crisp on the grill instead of staying dry and pale.
Do the prosciutto-wrapped poppers need a toothpick?
Prosciutto tends to cling to itself, so it may hold without one. If it unwraps, secure it with a soaked toothpick and remove it before eating.
How can I adjust the heat?
Leave some of the white membrane in for more heat, or remove all of it for a milder popper. Mild Italian sausage also makes the Italiano version gentler.
Can I make the poppers ahead?
Yes. Fill and wrap them up to a day ahead, cover them, and keep them refrigerated. Grill them just before serving.
How should I store leftovers?
Refrigerate within 2 hours of cooking. They keep for about 3-4 days and reheat best in a 375°F oven.
How indoor-friendly is this recipe?
5 out of 5. A 425°F oven cooks the poppers on a rack over a sheet pan in about the same time.
Recipe Highlights
Classic ABT: Cheese-filled and bacon-wrapped, with a sweet barbecue glaze.
Italiano: Sausage and three cheeses under crisp prosciutto.
Buffalo chicken: Grilled thigh, blue cheese, and a panko crust.
One method: A piping bag and about 15 minutes of indirect heat.
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Nutrition
Nutrition
- Nutrition Serving Size
- 3.13 oz
- per serving
- Calories
- 289
- Carbs
- 5 grams
- Protein
- 12 grams
- Fat
- 25 grams
- Sodium
- 676 milligrams
