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How to make grilled jalepeno poppers better?
Posted on 2/17/18 at 10:44 pm
Posted on 2/17/18 at 10:44 pm
Been making these for decades. Standard jalepeno, slather of cream cheese, bacon-wrapped and toothpicked grilled.
Did it again today. But started to wonder. How can I easily make this tasty and reliable dish hit the next level?
Tried a maple/sugar bacon in the past....didn’t work.
Different cheese.... just seeped out during the grilling.
My thought was maybe seasoning the cream cheese in a bowl and mixing prior to placing In jalepenos? For a different flavor profile?
Or something else? Not sure.
But there has to be some ideas for making a grillig staple like this hit the next gear.
Anyone do anything that makes these really interesting?
Did it again today. But started to wonder. How can I easily make this tasty and reliable dish hit the next level?
Tried a maple/sugar bacon in the past....didn’t work.
Different cheese.... just seeped out during the grilling.
My thought was maybe seasoning the cream cheese in a bowl and mixing prior to placing In jalepenos? For a different flavor profile?
Or something else? Not sure.
But there has to be some ideas for making a grillig staple like this hit the next gear.
Anyone do anything that makes these really interesting?
16
Posted on 2/17/18 at 11:56 pm to Blackfield
I always season the cream cheese...also sometimes i stick a shrimp in there
Posted on 2/17/18 at 11:58 pm to Blackfield
Make it Texas style and add some brisket
This could work.
quote:
My thought was maybe seasoning the cream cheese in a bowl and mixing prior to placing In jalepenos? For a different flavor profile?
This could work.
Posted on 2/18/18 at 12:52 am to TH03
De-seed the jalapenos. Stuff with cream cheese and protein of your choice. Wrap with half cooked bacon (skillet cooked, microwave, baked, etc.) Grill. Serve.
Posted on 2/18/18 at 1:02 am to Blackfield
Mix breakfast sausage in the cream cheese
Best football party food ever
Best football party food ever
Posted on 2/18/18 at 2:20 am to Blackfield
I never use plain cream cheese. Use this instead. 
Posted on 2/18/18 at 8:12 am to Blackfield
Mix some pepper jelly in the cream cheese before filling the pepper. Gives it a little sweetness and more heat.
Posted on 2/18/18 at 8:23 am to LSUPhreaK
There are a lot of flavored cream cheese out now. I put a teaspoon of the smoked salmon cream cheese in scrambles eggs.
Posted on 2/18/18 at 8:28 am to Blackfield
I always add a BBQ rub seasoning to the cream cheese mixtre. Try that using your favorite. Also using your favorite rub sprinkle the bacon wrapping with ut before grilling and finally right before they are done I paint a glaze of pepper jelly glaze on them. That makes them awesome!
For a trade show I grilled for last year I did over two hundred ABTs like this and they were a hit. It was a BBQ trade show at the Convention Center in N.O. and you'd think the BBQ attendees had tasted everything BBQ and I got tons of compliments. Booth one spot over had gourmet stuff and people were lining up in front of the Broil King booth I was with. Lol..........
Posted on 2/18/18 at 8:50 am to Blackfield
Pepper jelly glaze
Posted on 2/18/18 at 9:02 am to Blackfield
Most people I know add some meat to it.
Either sausage, chicken, brisket, shrimp, or I guess you could get creative and try something else.
The type of bacon you're using could also change the flavor. Maybe try a maple glaze on the bacon? Sort of a candied bacon exterior to add some sweetness?
Either sausage, chicken, brisket, shrimp, or I guess you could get creative and try something else.
The type of bacon you're using could also change the flavor. Maybe try a maple glaze on the bacon? Sort of a candied bacon exterior to add some sweetness?
Posted on 2/18/18 at 11:42 am to Blackfield
I find the bacon is the worst thing people do to these. I know, I know. Bacon makes everything better. But when I’ve done it, it keeps the jalapeño from cooking through. So what I ended up with was a crunchy jalapeño that had more heat than good jalapeño flavor.
Brown a pound of breakfast sausage. Mix in a pound of cream cheese, some Tony’s, and garlic powder. Taste it until you get the flavor you want. Stuff it in de-seeded jalapeño halves. Either bake or grill until jalapeño is tender and slightly turning brown. Cream cheese will start to slightly brown and crust at this point as well. It won’t leak out. No bacon! I like to put them on the smoker as well on a pan. They don’t need to be over direct flame to be good. Just my method, and they are always a huge hit.
Brown a pound of breakfast sausage. Mix in a pound of cream cheese, some Tony’s, and garlic powder. Taste it until you get the flavor you want. Stuff it in de-seeded jalapeño halves. Either bake or grill until jalapeño is tender and slightly turning brown. Cream cheese will start to slightly brown and crust at this point as well. It won’t leak out. No bacon! I like to put them on the smoker as well on a pan. They don’t need to be over direct flame to be good. Just my method, and they are always a huge hit.
Posted on 2/18/18 at 12:28 pm to Blackfield
Brown some jimmy deans sausage, then mix it in with the cream cheese.
While you’re browning the sausage, put some bacon in the oven on about 450. Let it cook down, but not fully cook.
De seed the jalapeños, stuff with the cream cheese and sausage mixture, then wrap with the partially cooked bacon. Finish by searing on the grill until bacon is crispy and jalapeño slightly tender.
That’s how I’ve always done them and they never disappoint. Getting the bacon cooked down a bit better helps keep the jalapeños from getting too soggy while the bacon is finished. Also helps control the flare ups on the grill.
While you’re browning the sausage, put some bacon in the oven on about 450. Let it cook down, but not fully cook.
De seed the jalapeños, stuff with the cream cheese and sausage mixture, then wrap with the partially cooked bacon. Finish by searing on the grill until bacon is crispy and jalapeño slightly tender.
That’s how I’ve always done them and they never disappoint. Getting the bacon cooked down a bit better helps keep the jalapeños from getting too soggy while the bacon is finished. Also helps control the flare ups on the grill.
Posted on 2/18/18 at 3:05 pm to Blackfield
I fill the jalapenos with a mixture of cream cheese and cheddar, wrap them in bacon and baste them with bbq sauce.
Posted on 2/18/18 at 4:09 pm to Martini
Seed, season then stuff with Boudin wrap with partially cooked good bacon. I'm going to smoke them a little before with a cold smoker next time.
Posted on 2/18/18 at 4:19 pm to Fratigerguy
quote:
So what I ended up with was a crunchy jalapeño that had more heat than good jalapeño flavor.
Blanch the jalapenos first.
To the OP, add some brisket.
LINK
This post was edited on 2/18/18 at 4:21 pm
Posted on 2/18/18 at 4:48 pm to TigerDeBaiter
quote:
Brown some jimmy deans sausage
Very important to Brown the sausage. Not for food safety issues but for flavor and visual appeal issues. Also, mixing the creme cheese with temperature hot sausage makes the cream cheese more workable during the stuffing process.
Posted on 2/18/18 at 4:55 pm to Blackfield
Posted on 2/19/18 at 6:26 am to Wildcat In Germany
quote:
fill the jalapenos with a mixture of cream cheese and cheddar
That's what I do...cheddar or blue cheese. I use a double boiler setup to soften the cream cheese and mix it together. Then I put it in a gallon storage bag with a corner snipped off and use that as a makeshift piping bag to fill the peppers. Try blue cheese sometime if you never have. It's awesome.
Posted on 2/19/18 at 7:28 am to Blackfield
We add a sliver of red onion sometimes to our duck poppers and it’s a pretty solid addition
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