Jalapeno poppers

Jalapeno poppers


  • Jalapeno peppers
  • Full fat cream cheese

For vegetarian version

  • Fat Daniel's Dixie Dust
  • Olive oil

For non-vegetarian version

  • Streaky bacon (for non-vegetarian)


  • Cut lengthways down one side of the jalapeno, leaving the tip and stalk in tact
  • Make another cut at the stalk end to create a T shape
  • Open up the gap and use the handle of a teaspoon to scrape out the seeds
  • Use a butter knife to fill the chilli with cream cheese

For vegetarian version 

  • Rub the chillis in a little oil
  • Sprinkle on some Dixie dust

For non-vegetarian version

  • Take a rasher of streaky bacon and, starting at the stalk end, wrap tightly round the chilli

  • Keep in the fridge until ready to grill
  • Place on the grill on a direct medium-high heat
  • Turn once or twice to ensure they are cooked evenly all over
  • Vegetarian poppers are ready when the skins are uniformly blackened and blistered, the flesh of the jalapeno is soft and the cheese is bubbling out of the slit
  • Non-vegetarian poppers are ready when the bacon is browned and crisp, the flesh of the jalapeno is soft and the cheese is bubbling


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Registered in England and Wales - Company number: 11818769 - Registered office: 25 New Street, Shefford, SG17 5BW