Jalapeno poppers are iconic appetizers at pretty much every sports bar across the country. Typically found in a plastic bag in the freezer, they’re dropped in some boiling oil and brought out with some terrible dipping sauce.
We can do better.
Let’s make some World Series-caliber jalapeño poppers. Here’s a pro tip: don’t look JUST for jalapeños. To take these poppers to the next level, mix in some baby bell peppers.
There are a couple of inherent problems with jalapenos. The first is that some are hotter than others, and it’s hard to tell which are super hot and which aren’t. The second problem is that people who don’t like spicy stuff won’t risk trying one, for fear that it might be higher on the spicy scale than they prefer. If half of the poppers are made with baby bell peppers, then those who fear the heat will have no problem gobbling down a bunch of these.
I know you’ll enjoy this flavorful sensation, but one warning. Don’t bite into these things the moment they come off the grill. Let them cool. That cream cheese is a few degrees short of molten lava.
Most jalapeno poppers don't pop at all. I guarantee these will as your party guests or tailgating mates pop a half dozen per person.
- 1 pound ground pork
- 2 tablespoons jerk marinade
- 16 jalapeno peppers and baby bell peppers
- 8 ounces cream cheese
- 2 tablespoons brown sugar
- 1 pound of honey and maple bacon
- 32 toothpicks
- 4 wooden maple grilling planks
- Place the pork and the jerk marinade into a plastic bag and work the marinade throughout the meat. Refrigerate for 2-12 hours.
- Preheat the grill to medium high.
- Slice the peppers in half lengthwise to create pepper boats.Spoon out the white flesh and the seeds.
- Brown the pork in a skillet and let cool.
- Mix the cream cheese and brown sugar together in a bowl.
- Spoon the cream cheese in each of the 32 pepper boats.
- Place a chunk of the ground pork onto the cream cheese.
- Take the pound of the bacon and cut all the slices in half.
- Wrap each pepper boat with a half slice of bacon.
- Soak the maple planks in water for an hour.
- Place the plank on the hot grill and close the lid for 3 minutes. Flip the plank over and place the poppers on the plank.
- Close the lid until the bacon is browned which is 15-25 minutes depending on the heat of the grill.