Jalepeno Poppers

by Patti on June 18, 2012 · 4 comments

Jalepeno Poppers Recipe

My brother-in-law, Brian, never says anything about anything Kevin or I make.  Especially Kevin.  I don’t care as much, but it annoys the bejesus out of Kevin.  And I’m pretty sure that’s what Brian is going for.

Anyway, the point of this story is to tell you that Brian, who likes what is perceived as ABSOLUTELY nothing of what we make, LOVED these things.  I mean, he had no less than 6 of them.  And they’re hot little suckers.

This particular popper recipe comes from a friend of ours – Connie.  We may have tweaked it a little – but if we did, it’s not by much.  Also, a little side note, the longer you cook the poppers, the more spiciness you’ll lose. So, longer cook times = less mouth burns.

Anyway, enjoy!

Jalepeno Poppers

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Jalepeno Poppers

A creamy, smoky appetizer that has a good amount of kick!


  • 12 jalepenos, tops sliced off and de-seeded
  • Filling:
  • 1 can salmon, drained
  • 1 8 ounce package cream cheese
  • 1/2 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/2 cup mozzarella cheese


  1. Cut the tops off the jalepenos and deseed them. This takes some of the heat of the jalepenos away.
  2. Cream the other ingredients together.
  3. Spoon the filling into the hallowed jalepenos.
  4. Grill for at least 20 minutes at about 300. The longer you grill, the less heat the poppers will have.



Leave a Comment

{ 4 comments… read them below or add one }

Jonathan March 20, 2014 at 3:56 pm

How do you grill these propperly? You couldnt just lay them on their side do you? Or do you use something to hold them upright while in the grill? And also, lid closed or open?


Kevin March 20, 2014 at 5:03 pm

I use a jalapeno holder – it holds them upright and makes life easy. If you lay flat, make sure to cover opening tightly with bacon so all the filing doesn’t fall out. And I keep lid closed to maximize the smoke!


Jonathan March 21, 2014 at 12:40 pm

Thanks! So I have been looking around your site for your opinions on what woods work best with different foods. Could you point me in the right direction or elaborate on this sometime? I see you use fruit wood a lot but what would your recommendations be for pork/chicken/beef/cheese/veggies/fish/ect? Sorry for so many questions but I want to become proficient at this and like the ideas you put forth. Oh, and the pictures of your finished products (whole smoked chicken) look AMAZING!!!!!


Kevin March 21, 2014 at 2:52 pm

I’ll definitely have to expand on that, Jonathon. Great suggestion.
In general, fruit woods are a lighter smoke and can be used with everything. Oak/Hickory are stronger woods that can bitter out your meat quicker. Many people swear by hickory and hickory alone. You can absolutely do that – you just have to be careful you don’t add TOO much. That’s why I usually do a mix of hickory and a fruit wood.
And thanks for the compliment on the pics – my sister and wife get all the credit for those!


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