Jalapeño Poppers

Jalapeño Poppers

MAKES: 12 
PREP: 20 Min
COOK: 45 mins


  • Lane's SPF53 Rub
  • 12 fresh jalapeños
  • 12 bacon rashers (streaky side)
  • 1 spicy chorizo
  • 200g cream cheese softened
  • Sharp cheddar cut into small bars
  • 100g fresh grated mozzarella
  • Toothpicks


    1. Set up your cooker for indirect heat. Aim for a temp around 160c
    2. Slice the jalapenos in half and remove the seeds and as much of the inner pith as possible. Set aside.
    3. Dice then brown the chorizo in a skillet over medium-high heat until cooked through. Drain on a paper towel. Let cool.
    4. In a bowl combine the cream cheese with the chorizo, mozzarella and 2Tbsp of SPF53.
    5. With a tablespoon, scoop cream cheese filling into each jalapeno half
    6. Add a bar of cheddar on top of each jalapeno
    7. carefully wrap each jalapeno with a rasher of bacon. You may need to trim it down if the rasher is on the larger side.

    8. Secure the rasher with a toothpick and place on an oven safe wire rack. Sprinkle with a little more SPF.
    9. Place in the smoker/oven for about 45 mins or untill the bacon is nicely cooked
    10. When the poppers look good take them off and let cool for a minite or two, then serve immediately.