Jalapeno Poppers

Recipe courtesy Rick Schoenberger, The BBQ Shack, Paola, KS

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Rated 5 stars out of 5
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Total Time:
12 hr 20 min
Prep
10 min
Inactive
12 hr 0 min
Cook
10 min
Yield:
12 jalapeno poppers
Level:
Easy
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Ingredients

  • 1 can whole water chestnuts
  • 2 cups soy sauce
  • Approximately 1 1/2 to 2-pounds brown sugar
  • 1 dozen large jalapeno peppers
  • 1 (8-ounce) package cream cheese
  • 1 pound thin sliced bacon
  • All-purpose bbq rub

Directions

Preheat grill over medium-high heat.

Take whole water chestnuts, put in a plastic bowl or container of some type and cover the chestnuts with soy sauce. Then pour enough brown sugar into the bowl to cover the chestnuts. It will dissolve as you put it in so it may take a fair amount of brown sugar. Let them marinate, refrigerated, overnight. In the morning, stir the mixture and let sit until you need them.

Cut the stems off the peppers. The larger the jalapeno the better. Core the jalapenos. You can find a tool called a chili twister at most BBQ/fireplace stores. Warm the package of cream cheese in the microwave and squeeze it into a quart freezer bag. Cut a little bit of the corner off the bag and use it as a pastry bag. Fill only the bottom part of the pepper. Now stuff 1 or 2 chestnuts into the pepper. You may need to cut the chestnuts in half. Leave a little space at the top of the pepper. Take a pound of bacon (thin sliced works best) and cut strips of bacon in half. Wrap each pepper with the half slices of bacon. Use toothpicks to keep bacon in place. Using the rest of the cream cheese, fill the remaining space at the top of the peppers. I sprinkle a little bit of all-purpose bbq rub on top for some color. They are ready to cook.

Place onto grill and cook until bacon is done. Watch them closely! If the bacon grease pools it will catch fire. Open grates work good (but the bacon drippings will still catch fire), but an offset fire works best. Also at most BBQ/fireplace stores you can find holders that will hold 1, 2, or 3 dozen jalapenos.

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Newest Ratings and Reviews

Read all 10 reviews

  • on November 14, 2011

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    These poppers are incredible. I had these first at the actual BBQ Shack when I lived outside KC. They add chicken in their poppers, so grill a chicken breast with cajun seasoning, cut it up into tiny pieces, and add it to the layers. We use the cut chestnuts also to absorb more of the marinaid. Layer cream cheese, chestnust, chicken, repeat, & top with remaining cream cheese.
    You can buy a popper stand for the grill at Bass Pro Shop, item 38-614-969-26, with a corer tool that works amazing to simplify things. In my reasearch, it was the best bang for the buck.
    A must try if you love to grill.

    people found this review Helpful.
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  • on May 22, 2011

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    made these for local party based on reviews and They were a Hit. Didnt last long and got more compliments long after they were gone. We followed recipe but used sliced chestnuts and we dipped bacon in soy/brn sugar mixture before wrapping, 300deg on green egg...Awesome thanks

    people found this review Helpful.
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  • on January 29, 2011

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    Absolutely Delicious! A great balance of sweet, spicy & savory! No dipping sauce needed...they just wouldn't last long enough to make one! ;

    people found this review Helpful.
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