What do you dream about at night? If you dream about jalapeño poppers, then you’re not alone in this world.
Is it stuffed with cheese? Always. Do we put bacon or sausage in it? Why not both? Bake it or grill it? With the RSVP International BBQ Jalapeño Roasting Rack, there’s no question that we grill our jalapeño poppers around these parts. It’s the dreamiest tool for the most delicious of snacks, and your family and friends will rave about how good they are.
First things first, the tedious part of the process: coring all those jalapeños. Luckily, the Endurance® Jalapeño Corer comes to the rescue! It helps to try and find jalapeños that are uniform in size and that fit into the BBQ rack, so you get uniform cooking.
Simply cut the top off the jalapeño and use the tool to core out the membrane and the seeds.
If you suffer from trypophobia, scroll past the next picture quickly. If you don’t know what that is, don’t Google it.
OKAY, so now you have a bunch of hollowed out jalapeños ready to be stuffed with cheese and goods.
We have two racks going today, since we decided to do two different kinds of poppers. You’ll make the cheese mixture first by mixing 8 ounces of shredded Mexican cheese in with 24 ounces of room temperature cream cheese. Split it evenly into two bowls. In one bowl, add chopped bacon.
For one rack, we stuffed the jalapeño with the cheese and bacon mixture. On the other rack, we placed a Cheddar Lit’l Smokies sausage into each jalapeño, then topped it with the plain cheese mixture.
One those have all been stuffed, place them directly onto a Medium-High grill (temperature should read about 375-400°F, if you have a thermometer).
Cook for 35-40 minutes or until cheese has browned on top. Then come and get it like it’s #BQ-HOT!
the recipe: Jalapeño popper with bacon and smokies
Grilled Jalapeño Poppers with Bacon and Sausage
Grilled Jalapeño Poppers made two ways: one with bacon and one stuffed with sausage. Both cheesy and delicious.
Shredded Mexican cheese
cooked and chopped
Cheddar Lit'l Smokies
Wash and core the jalapeños. Set inside rack.
Mix together cream cheese and shredded cheese. Split evenly into two bowls. Add chopped bacon to one bowl.
Stuff jalapeños in rack #1 with bacon/cheese mixture and set aside. Stuff rack #2 with little smokey sausage and top with cheese mixture.
Place onto grill and cook for 35-40 minutes. Remove jalapeño rack from grill using heat-safe gloves. Serve warm.