Jalapeno Poppers


Ingredients for Poppers:

  • 6-8 Jalapenos
  • 1 package bacon
  • 1 block of cream cheese, softened
  • 2 cups shredded mozzarella
  • 5 oz frozen chopped spinach – thawed and strained
  • 1/4 cup your favorite sweet BBQ rub
  • 1/8 c Spice World Squeezable Garlic
  • Salt

Ingredients for Garlic Parmesan topper:

2 tablespoons Spice World Squeezable Garlic

1/2 Cup grated Parmesan Cheese

2 tablespoons of the same rub you used in the cream cheese mixture

Ingredients for Garlic Jalapeno Ranch dipping sauce:

14 oz of your favorite ranch dressing

1 jalapeno, seeded and diced

1 tbsp Spice world Garlic Squeezable Garlic


Directions for Poppers:

1.Mix cream cheese, mozzarella, spinach, rub, garlic and salt in bowl. This can be done a day ahead if desired.

Directions for Garlic Topper:

1.Place all ingredients into food processor and pulse until combined.

Directions for Garlic Jalapeno Ranch dipping sauce:

1.Combine all ingredients in bowl, place in squeeze bottle, and set aside.

Assembly Directions:

1.Cut jalapenos in half, lengthwise and remove seeds and veins (feel free to leave seeds and veins if you like them hot!).

2.Fill jalapeno halves with filling using a spoon, until the filling is slightly above the jalapeno “boat.”

3.Wrap jalapeno tightly in slice of bacon, overlapping the edges of the bacon a bit (if you have smaller jalapenos, this may only take a half slice).

4.Secure the end of the slice with a toothpick. Repeat for each jalapeno half.

5.Set up your grill for indirect cooking with Royal Oak all-natural briquettes.

6.Use 1 or 2 Royal Oak Tumbleweeds to start the fire.

7.When grill reaches 300*, place jalapenos on grill, on the side opposite the charcoal.

8.Cook for approximately 20-25 minutes, until the bacon reaches your desired doneness.

9.After you take the poppers off of the grill, sprinkle with the garlic Parmesan topper.

10.Once all the poppers are done, drizzle the dipping sauce over the top of the jalapenos, and serve with a side of the dipping sauce. Enjoy!

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