Grilled Jalapeño Poppers Three Ways

How to make Grilled Jalapeño Poppers Three Ways

Chef Tom cooks up one of our favorite tailgating recipes, the jalapeño popper… but we switch it up with three separate recipes.


Grilled Jalapeño Poppers Three Ways




Classic “ABT” Jalapeño Poppers Recipe


Ingredients

Instructions

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


Ingredients

  • 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

Instructions

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


Ingredients

Instructions

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.

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