🌶How to GRILL Jalapeno Poppers🌶 - Best Recipe - TEXAS TWINKIES

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon provides a lower-fat option.

smoked brisket

🥗Healthier: pulled chicken

💰Cheaper: ground beef

Pulled chicken is leaner and more affordable.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

Rinse jalapenos in cool water and dry them off.

Cut a 'tea cut' in the jalapenos by cutting through the top just under the cap and slicing down the front almost to the tip to create two doors.

Remove the white membrane and seeds from the inside of the jalapenos using the handle of a spoon.

Prepare the grill for low and slow cooking at about 250 degrees using a vortex filled with lump charcoal.

Start the charcoal with a propane torch, avoiding lighter fluid.

Place a skillet on the grill to heat up and cook the chorizo until completely cooked, then remove from heat to cool.

Add mesquite wood for smoke on top of the grate and close the lid, adjusting vents to maintain 250 degrees.

Mix the filling in a bowl: combine 1 cup cream cheese, 1 cup grated sharp cheddar cheese, 2 cloves garlic, 1 teaspoon smoked paprika, 0.5 tablespoon worcestershire sauce, 1 teaspoon avocado oil, 1 tablespoon meat fajita seasoning, and the cooled chorizo until smooth.

Fill the jalapenos with the cheese mixture using a piping bag or a Ziploc bag with a corner cut off.

Optionally, insert a small piece of smoked pulled pork into each jalapeno before wrapping.

Wrap each jalapeno in thin sliced bacon, starting at the top and wrapping to the end, optionally securing with a toothpick.

Sprinkle meat church fajita seasoning on top of the wrapped jalapenos.

Spray the grill grates with avocado oil to prevent sticking before placing the poppers on the grill.

Place the jalapenos over indirect heat on the grill, with the stem toward the heat, and close the lid.

Grill the poppers at 250 degrees for about 1 to 1.5 hours, depending on the size of the peppers and thickness of the bacon.

Prepare the sriracha ranch dipping sauce by mixing 1 cup mayonnaise, 0.25 cup buttermilk, 0.5 cup sour cream, 0.5 teaspoon worcestershire sauce, 0.5 teaspoon garlic powder, 0.25 teaspoon onion powder, 1 tablespoon sriracha sauce, 0.5 teaspoon lime juice, 1 teaspoon honey, 0.25 teaspoon salt, 0.25 teaspoon pepper, 0.5 teaspoon apple cider vinegar, 3 tablespoons fresh parsley, and 1.5 tablespoons fresh dill until smooth, topping with chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens