Whether you’re having a game day party or a backyard BBQ, appetizers are always an important puzzle piece to a great gathering. For this recipe, we decided to give classic jalapeño poppers a smoky twist by grilling them on a Cedar plank. It not only adds delicious smoke flavor, but it also adds a rustic presentation and helps protect the delicate jalapeños from the direct flames.
Total Time: 20 minutes
Servings: 12 Poppers
Ingredients:
- Cedar Grilling Plank
- 12 fresh Jalapeños
- 6 oz. Cream Cheese, softened
- 4 Bacon Slices
- 2 Tbsp. Chives, chopped
- 1 Lemon, zested
Chef's Tip
For those whole like
it hot, leave the seeds.
Directions:
- Soak Cedar Plank in hot water for at least 15 minutes.
- Preheat grill to 400°F.
- Place bacon in a pan. Set on the upper shelf of the grill and cook until crispy.
- Wash jalapeños and cut in half lengthwise, leaving the stem intact. Remove the seeds.
- Using a spoon evenly divide the cream cheese between the 24 jalapeño halves by filling each
cavity. - Place the jalapeños on the soaked planks and set on the grill, close the lid and cook for 10 minutes or until cream cheese is browned and bubbling.
- Remove jalapeños from grill and top with chopped bacon, chives and lemon zest.
- Serve on plank.
- Enjoy!
*Always keep a spray bottle of water handy, in case of flare-ups.
Used in this recipe:
