Since living in Texas, these bad boys are a staple at every barbecue. I’ve only made them a handful of times, and while they are a little time consuming, I couldn’t help but share it. Especially because I just made them for a barbecue with my neighbors (they cooked brisket… Mmmmmmm!)
My version is the simple, plain one, using only 3 ingredients: jalapeños, cream cheese and bacon. I know there’s tons of other versions you can do to spruce these up, but I like simple. I also prefer to use whipped cream cheese; I feel like it’s less dense.
The process to make these is fairly easy. More tedious than anything.
- Mild Jalapeños (however many you need to make. Remember they’ll be halves so 20 = 40 halves)
- Bacon (regular thickness)
- Cream cheese (regular or whipped – you can do flavored as well)
- Cut off stem ends of jalapeños and cut in half.
- De-seed, making sure to get all the seeds and membrane.
- Use a spoon or knife (or in my case, a plastic bag with corner cut off (way faster)) to fill jalapeño halves with cream cheese.
- Cut bacon strips in half (or leave whole if you really like bacon).
- Wrap around jalapeño and secure with toothpick.
- Place on grill until bacon is at preferred doneness.
Now I put my poppers on a smoker and let them cook about 1-1.5 hours at 225°F. I think the smoker adds a way better flavor to them and you can cook them at the same time as whatever meat you my be cooking. But that’s it! They’re simple and easy! Next time I plan on putting strips of venison in them. Yummy!