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BBQ Shack Jalapeno Poppers

From Food Network TV Show, Diners, Drive-Ins and Dives, featuring BBQ Shack, Paola, KS

1 can whole Water Chestnuts
2 cups Soy Sauce
About 1 1/2 to 2 pounds brown sugar
1 dozen large Jalapeno Peppers
8 ounce package - cream cheese softened

1 pound thin sliced bacon
All purpose BBQ Rub

Marinate water chestnuts: Pour soy sauce in glass bowl, add brown sugar and mix well. Drain water chestnuts and add to soy mixture. Cover and refrigerate overnight.

Preheat grill to medium-high heat

Make Poppers: Cut the stems off the peppers. Using chile twister, core out the seeds and white membranes. Fill bottom half of jalapeno with softened cream cheese. Stuff in 1 or 2 water chestnuts (may need to cut in half). Wrap a half a slice of bacon around the Jalapeno. Finish filling jalapeno with cream cheese. Sprinkle a little BBQ rub on top.

To cook: Place on grill and cook until bacon is done. Watch closely, if bacon grease pools, it will catch fire. If cooking too fast, move peppers toward edge of fire. You can use a metal jalapeno holder, found in most BBQ stores.

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