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skinnymixers Jalapeno Poppers
Print Recipe

skinnymixer's Jalapeño Poppers

Course: Snack
Cuisine: American
Servings: 12
Author: Skinnymixers

Equipment

  • wire rack
  • BBQ, smoker, oven or air fryer

Ingredients

  • 6 fresh jalapeños halved and deseeded and membranes removed
  • 150 g Pimento Cheese Dip or enough to fill the jalapeño halves

Seasoning

  • 1 tsp brown sugar or coconut sugar
  • 1 tsp smoked paprika
  • 1/2 tsp coriander powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Crumbed

  • 30 g breadcrumbs

Bacon Wrapped

  • 150 g streaky bacon strips cut into thin long strips 1.5-2cm wide
Metric - Imperial

Instructions

Prepare

  • Preheat BBQ or smoker to 135°C or 275°F.
  • Use a spoon to fill the jalapeños halves, making sure not to over fill.
  • Add seasoning ingredients to mixer bowl and mix 10 sec/speed 5/MC on or mix together in a bowl.

To Make Bacon Wrapped Poppers

  • Take bacon strips and hold in place with your thumb, then gently wrap the bacon around the jalapeño. Try and make it so the end is tucked under the jalapeño.
  • Sprinkle over a little of the seasoning mixture.

To Make Crumbed Poppers

  • Mix seasoning with breadcrumbs.
  • Cover the pimento cheese stuffed poppers with crumb.

To Cook

  • Place on wire rack and cook for 45-60 min or until bacon has rendered or crumb is toasted and poppers are soft.

Notes

Gluten Free: Use gluten-free breadcrumbs or opt for the bacon wrapped option.
Low Carb: Use bacon wrapped option.
Halved/Doubled: This recipe can be halved or doubled.