BBQ Glazed Bacon Wrapped Jalapeño Poppers
Chef Mandy Tanner
18 pieces
15 minutes
30 minutes
Jalapeño poppers are elevated with SRF Applewood Smoked Uncured Maple Bacon and glazed with BBQ sauce during the last five minutes of cooking for the ultimate tailgate recipe. These can be cooked in the oven or over indirect heat on a grill. Using a rack for cooking makes for easy transferring on and off the grill and more even cooking in the oven. The high-heat will cook the bacon and ensure the peppers stay crisp and tender. Use SRF’s Perfect Pork Rub or your favorite BBQ rub in the cheese filling for these poppers that will have everyone asking for the recipe. Toothpicks help secure the bacon and make for easy serving.
Ingredients
- 1 (12 oz) package SRF Applewood Smoked Uncured Maple Bacon, about 9 pieces, cut in half
- 9 jalapeños
- 1 (8 oz) package cream cheese
- 4 oz cheddar cheese, grated
- 1 Tbsp SRF Perfect Pork Rub, or your favorite BBQ rub
- ¼ cup BBQ sauce
Directions
Preheat the oven or grill to 400°F. Place a rack over a rimmed baking sheet lined with foil for easy cleanup.
Slice the jalapeños in half from stem to tip. Using a small spoon, scrape the seeds out and discard.
In a bowl, add the cream cheese, cheddar cheese, and Perfect Pork Rub, and stir to combine.
Place the cheese mixture in a zip-top bag, cut the corner off, and pipe into each pepper, or use a spoon or spatula to fill each pepper. Wrap each pepper with a piece of bacon and secure with a toothpick. Place the peppers cut-side-up on the rack.
Place the rack directly on the grill grates over indirect heat, or on the sheet pan into the oven. Cook until the bacon is golden and cheese starts to brown, about 25 minutes.
Using a silicone or pastry brush, glaze the bacon with BBQ sauce. Continue cooking for 3 to 5 minutes until the sauce is set, and cheese is golden brown.
Remove the jalapeño poppers from the grill or oven and let cool for a few minutes before serving. Enjoy!