Disclaimer – these poppers were never made in the Viking kitchen, for multiple reasons; we don’t have jalapenos in the Nordic countries and cream cheese was not a manly cheese consumed by these warriors. We’ve softened a bit throughout the decades, and enjoy beard treatments, soaps and exotic foods.
During the last few months, well last year actually, I have been watching many of the Meat Eater shows. I especially enjoy the episodes where they hunt an animal, show you how to prepare it, and then cook a dish with the meat. Fascinating how we can prepare awesome meals using nature’s own ingredients.
The Meat Eater show has really sparked my interest and desire in learning to hunt, so I can experience the awesome opportunity of hunting and provide for my family. Freshly caught fish, animals hunted, and foraged vegetables make for excellent eating experience.
Most of the Meat Eater guys and participants use a Traeger grill to prepare all their lovely meat, and some of their dishes are mouthwatering yet very simple.
It makes me want to learn how to hunt!
Amongst the exciting dishes, one of their little appetizers that go fairly unnoticed during the shows is the jalapeno poppers. It is a bite-sized flavor bomb.
Ever since seeing these little bacon devils, I have been intrigued about how to make these spicy appetizers, thinking or assuming that it might be overly complicated.
Well, look no further my hungry friend!
It is rather simple to make these less than healthy wonders, but consider it your cheat day, and try not to make these every weekend.
- Good sized green jalapenos – calculate 1-2 per person
- Cream-cheese of your choice – I like herb-flavored cream cheese
- Bacon for the wrapping – depending on the bacon quality you managed to source, and the size of jalapenos, you need 1-2 slices per jalapeno
- Grated cheese of your choice
You do need to plan a little time to prepare and cook these, roughly 1.5 hours in total.
Start heating your Traeger (or some other smoker) to 180F
- Wash the jalapenos
- Cut them in half, down the middle lengthwise
- You can cut the top off, or leave it
- Remove all the insides and seeds
- With a teaspoon, stuff one half of the jalapeno with cream cheese
- Sprinkle some grated cheese on top
- Place the other half and cover the cheeses
- Wrap the jalapeno with bacon
- Hold the bacon in place with a toothpick
- Sprinkle the poppers with some dry-rub, for extra flavor
- When all your poppers are ready, place them on the grill.
- You can either place them directly on the grate or on a baking sheet.
- Let them grill slowly for 30 minutes.
- Once your timer rings, increase the heat to 375F
- Let them grill for another 30 minutes
- Take them out and let them cool for 10-15 minutes. The bacon and cheese are very hot, so be careful not to burn yourself.
Dive in! Serve these suckers with a cold beer or some ice-cold caipirinha. Your family and visitors will be amazed about these little hand snacks, and will perhaps ask for more.
My family loved them and we’ve had them a few times since I first made them for the 4th of July. They are definitely a hit!
A word of caution – these are not healthy, despite being grilled jalapenos. Remember, the are stuffed with cream cheese, covered with greater cheese, and then wrapped in nice (and healthy) strips of bacon.