Grilled Jalapeño Poppers Three Ways

 

Grilled Jalapeño Poppers Three Ways


Ingredients

For the Classic “ABT”:

For the Italiano Stuffed Jalapeño Poppers:

  • 4 oz hot Italian Sausage, browned
  • 6 jalapeños, halved lengthwise, seeded
  • 4 oz cream cheese, room temperature
  • 4 oz ricotta
  • 2 oz parmesan, fine grated
  • Cattleman’s Grill Italiano Seasoning, to taste
  • 12 slices prosciutto

For the Buffalo Chicken Jalapeño Poppers:

Directions

Preheat your Weber Summit Charcoal Grill or kettle style Weber charcoal grill to 400ºF-425ºF, set up with the coals banked to one side for direct and indirect grilling.

For the Classic “ABT”: Combine the cream cheese, cheddar and Plowboys BBQ Yardbird in a small bowl. Taste and adjust seasoning, as needed. Place the filling in a small zip-top bag. Cut off one corner of the bag, and pipe into the hollowed out, halved jalapeño. Wrap each filled jalapeño with a half slice of bacon. Pin with a toothpick. Grill over indirect heat until the jalapeño is tender and bacon is browned, about 15 minutes. Brush on a layer of Plowboys BBQ Sweet 180 BBQ Sauce.

For the Italiano Stuffed Jalapeño Poppers: Combine the cooked hot Italian sausage, cream cheese, ricotta, parmesan and Cattleman’s Grill Italiano Seasoning. Taste and adjust seasoning, as needed. Place the filling in a small zip-top bag. Cut off one corner of the bag, and pipe into the hollowed out, halved jalapeño. Wrap each filled jalapeño with a slice of prosciutto. Grill over indirect heat until the jalapeño is tender, about 15 minutes.

For the Buffalo Chicken Jalapeño Poppers: Rub a thin layer of Wingtime Mild Buffalo Sauce on the chicken thigh. Season with Cattleman’s Grill Ranchero Seasoning. Grill over direct heat until the internal temperature reaches 165ºF. Dice the chicken into small pieces. Combine the chicken, cream cheese, blue cheese and 1/4 cup of the Wingtime Mild Buffalo Sauce and Cattleman’s Grill Ranchero Seasoning.. Taste and adjust seasoning, as needed. Place the filling in a small zip-top bag. Cut off one corner of the bag, and pipe into the hollowed out, halved jalapeño. Then, combine the panko and parsley in a small bowl. Add a little olive oil. Just enough to wet the panko a little. Season with Cattleman’s Grill Ranchero Seasoning. Press the panko mixture into the tops of the filled poppers. Grill over indirect heat until the jalapeño is tender and topping is lightly browned, about 15 minutes.

 

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