Jalapeno Poppers
Jenny Wadley
12
20 minutes
20 minutes
Finger Food
For those who like to turn up the heat, these tasty little morsels are a real barbecue party starter!
Ingredients
- 12 jalapeno chillies
- 24 thin slices of streaky bacon, flat pancetta or prosciutto
- Weber All Purpose Low and Slow Rub
Cream Cheese Filling
- 250 grams cream cheese, at room temperature
- .5 cup grated cheddar cheese
- ⅓ cup grated Parmesan cheese
Directions
Prepare the barbecue for cooking using indirect medium heat (roast setting - 190°C-230°C) and preheat as directed.
To prepare the jalapenos; slice in half lengthwise, leaving stems on. Use a teaspoon to scoop out and discard the ribs and seeds.
In a medium bowl, mix the cream cheese ingredients.
Add the cream cheese mixture to the jalapeno halves, being sure not to overfill (flat to top of jalapeno is sufficient).
If required, slice your bacon slices, flat pancetta or prosciutto in half lengthwise to form even strips. Lightly sprinkle Weber’s All Purpose Rub over the bacon. Wrap the strips around the jalapeno halves, securing with a toothpick if needed.
Once the barbecue has preheated, adjust your barbecue to the settings for indirect medium heat. Place the jalapenos onto the barbecue in the indirect zone. Close the lid and roast the poppers for 20 to 30 minutes, or until the bacon is cooked to your liking.
Remove the toothpicks and serve immediately.