Bacon-wrapped jalapeño poppers on the Compact Braai
These bacon-wrapped jalapeño poppers make a small starter to pass around at a braai. The filling combines cream cheese with grated Parmesan, with the pepper and bacon bringing a little heat and savoury flavour to each bite.
Fill the jalapeño halves, join them back together and wrap each filled pepper in thin raw bacon, securing it with a toothpick. The grill basket holds the poppers on the Compact Braai while you turn them over the coals. The bacon cooks around the filling, with no pan needed.
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Ingredients
Directions
Cut each jalapeño in half lengthways. Use a small spoon to scoop out the seeds and the pale membrane.
Put the cream cheese, grated Parmesan and seasoning in a bowl and mix until smooth and evenly combined.
Spoon the filling into each jalapeño half and smooth it level with the edges of the pepper.
Join two filled jalapeño halves back together, filling sides facing in. Wrap the reassembled pepper in raw bacon and secure the loose end with a toothpick. Repeat with the remaining filled halves.
Arrange the wrapped poppers in the grill basket in a single layer, lower the lid and clamp it closed.
Once the coals are ready, put the basket on the Compact Braai over steady heat. Turn it regularly so the bacon cooks on both sides. Move it away from flare-ups or intense heat if the outside colours too quickly. Cook the bacon through and check that the centre of the thickest popper reaches 75°C with a clean food thermometer; colour alone is not a safety check.
Transfer the poppers to a clean serving plate. Let the filling cool enough to eat, then remove and account for every toothpick before serving.
Tips for the best jalapeño poppers
- Use a small spoon for the seeds. It scoops out the seeds and pale membrane cleanly and leaves a neat hollow for the filling.
- Mix the filling well before you fill. Stir the cream cheese, Parmesan and seasoning together until even, so every popper tastes the same.
- Join the filled halves before wrapping. Bring their cut sides together, then use the raw bacon to hold the filled pepper together.
- Pin the bacon end with the toothpick. Push the toothpick through the loose end of the bacon and into the pepper so the wrap holds when the basket is turned.
- Check doneness, not just colour. Turn the basket regularly and check the thickest poppers with a clean food thermometer. Check that the centre reaches 75°C before serving. See the Healthdirect food safety guide.
Frequently asked questions
Do I cook the bacon before wrapping the poppers?
No. Join the filled jalapeño halves back together, then wrap them in raw bacon. The bacon cooks with the poppers on the Compact Braai.
Does this recipe need a pan?
No. The poppers are held in a hinged grill basket on the Compact Braai and turned as they cook.
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What we used
- Compact Braai$649 Incl GST
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