Jalapeno Poppers

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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.

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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

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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! ;

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I caught the last 5 minutes of the show and how lucky I did. I used sweet peppers instead of hot peppers, one of the best tasting things I've ever eaten! Everyone I've made these for absolutely loves them. I've made them in mini muffin tins, but there was alot of clean up with those. So I've taken to placing them on a large cooling rack over a cookie pan. Easier cleanup and holds alot of peppers. I bake them at about 400 until the bacon is done.

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I have been looking for something easy and wonderful to take to parties or serve at home for drop in guests. HOLY COW, I couldn't stop eating them. I sliced the jalapenos in half since I didn't have the stand, but found it cheaper than William Sonoma online at Bass Pro Shop item # 38-614-995-25 so ordered it today, plus, this one comes with the pepper corer and holds 36 Jalapenos... I stuffed the half pepper with whipped cream cheese, topped with 2 of the marinated sliced waterchestnuts (used sliced because I already had them, wrapped in bacon and laid them seam side down on a rack over a cookie sheet and baked for 30 minutes at 375 degrees and even my 10 year old son loved them. You must take out the seeds and vein out of each pepper though if you don't want them too hot. These are going to make me a legend at parties!!! Ha! I CAN'T SAY ENOUGH WONDERFUL THINGS ABOUT THEM... Thanks again Food Network!!!

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OMG! These are the BEST poppers ever! We smoke ours whenever we have the smoker going....They are the BOMB!

However, a STRONG word of caution! You never know if you're going to get a popper that's "mild", "medium", or one that is so spicy hot that it'll literally take your breath away!

We LOVE these! (And we're serving them up for our guests tonight at dinner, along with the freshly caught tuna that we're smoking.

As for the popper pan...we got ours at Bass Pro Shops. I wish my hubby would have gotten more pans as we often do BBQ parties at work.....and these things are always a HIT!

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When my husband suggested making these, I thought it was going to be a pain and I was being stubborn about it. After I gave in, it was not only easy, but they taste incredible. I think we had them 3 times in the first week! We've made them several times for friends and they are always a hit. The marinade for the water chestnuts is so delicious, I could almost drink it!

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These are delicious! We tried them this weekend and they are AMAZING! Definately need a cool sweet wine or a beer with them. The bacon and Chestnut are just soooo good!

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I've saved this recipe until I could find something that would hold the jalapenos similiar to what I saw on the show...prayers are answered...they sell the jalapeno roaster holders at William Sonoma! Yippee! Went and picked one up for myself (holds 18 jalapenos so now I can make these myself!

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When we saw this episode, we knew we had to try these. We bake ours instead of grilling them, and they always come out delicious! The water chestnut addition is, in Guy Fieri's words, WICKED!