Smoky Triple-Pepper Poppers with Creamy Blue Cheese Dipping Sauce

Allergens

Dairy, Gluten, Soy, Wheat

Ingredients

• 12 large jalapeños, halved lengthwise and seeded
• 6 serrano peppers, finely chopped
• 4 cherry bomb peppers, finely chopped
• 8 oz cream cheese, softened
• 4 oz blue cheese, crumbled
• 1/2 cup shredded smoked gouda cheese
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and black pepper, to taste
• Wooden toothpicks or skewers

Instructions

1. Preheat your grill or grill pan to medium high heat.
2. In a large bowl, combine the softened cream cheese, blue cheese, smoked gouda cheese, finely chopped serrano and cherry bomb peppers, minced garlic, smoked paprika, ground cumin, chili powder, salt, and black pepper. Mix well until all ingredients are fully incorporated.
3. Stuff each jalapeño half with the cream cheese mixture, pressing gently to ensure the filling stays intact.
4. Place the stuffed jalapeños on the preheated grill or grill pan, and cook for 5 6 minutes per side until the peppers are tender and the cheese is melted and slightly browned.
5. Remove from heat and allow to cool slightly. Insert a wooden toothpick or skewer through each popper for easy handling.
6. Serve immediately with the creamy blue cheese dipping sauce on the side.

Chef’s Insight

To elevate the smoky flavors, soak wooden toothpicks or skewers in water for 30 minutes before use. This prevents them from catching fire while grilling.

Notes

Be cautious when handling raw peppers and washing your hands thoroughly after preparation to avoid irritation.