Firecracker Smokehouse BBQ Poppers

Allergens

Dairy, Gluten (if using store-bought pulled pork containing gluten)

Ingredients

• 24 large jalapeños, halved lengthwise and seeded
• 8 oz cream cheese, softened
• 1 cup shredded smoked gouda cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup cooked and shredded pulled pork (from a store
• bought or homemade recipe)
• 1/4 cup BBQ sauce
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Wooden toothpicks or metal skewers

Instructions

1. Preheat your grill to medium heat (350°F/175°C).
2. In a large bowl, combine the cream cheese, smoked gouda, Monterey Jack cheese, pulled pork, BBQ sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Mix well until fully combined.
3. Stuff each jalapeño half with the cheese mixture, filling them generously. Place the filled jalapeños on a grill safe tray or directly onto the grill grate, using toothpicks or skewers to secure them in place.
4. Grill the stuffed jalapeños for 10 12 minutes, turning occasionally, until they are tender and slightly charred.
5. Serve immediately, garnished with fresh cilantro leaves if desired.

Chef’s Insight

The key to perfect BBQ poppers is to stuff them generously and grill them until tender and slightly charred, creating a smoky, spicy explosion of flavor in every bite.

Notes

These Firecracker Smokehouse BBQ Poppers are sure to be a crowd-pleaser at any gathering or event. Don't forget the napkins!