Bacon Jalapeño
Ingredients:
- 6 jalapeño chilies
- 12 slices of bacon
- 75 grams cheddar cheese (grated)
- 75 grams cream cheese
- 1 tbsp BBQ sauce
-
1⁄2 tbsp Thunder Rub - a little BBQ sauce for glazing
Preparation
Step-by-step instructions
- 1
Prepare the jalapeños
Halve the jalapeños lengthwise and remove the seeds & white membranes (gloves recommended). Pat dry briefly.
- 2
Mix the filling
Mix grated cheddar, cream cheese, a splash of BBQ sauce, and Thunder BBQ Rub into a creamy blend.
- 3
Fill
Generously fill the jalapeño halves (level with the edges, but do not overfill).
- 4
Wrap in bacon
Wrap each half tightly with bacon (seam side down). If needed, secure with a toothpick. Optionally, lightly rub the outside with seasoning.
- 5
Preheat the grill or smoker
Set up for indirect heat at 120–180°C; feel free to add some smoking wood.
- 6
Cook (indirect heat)
Place the poppers on the grill and cook with the lid closed until the bacon is crispy and the cheese has melted (about 25–45 minutes, depending on temperature and thickness).
- 7
Glaze
Brush with a little BBQ sauce toward the end and let caramelize for 2–5 minutes (indirect heat).
- 8
Serve
Remove the toothpicks, let cool briefly, and serve hot - perfect as finger food.
TIPS
- Oven option: 180 °C top and bottom heat, on a rack over a baking tray for 25–30 minutes; finish briefly under the grill setting.
- For extra hold, wrap a thin slice of bacon diagonally, slightly overlapping.
- Dips: Sour cream, sriracha mayo, or chili cheese sauce are a perfect match.
