Jalapeno Tamale Poppers

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Jalapeno Tamale Poppers are stuffed with cheese and tamales for an easy appetizer on the grill for any gathering.

Prep Time15

Cook Time30

Course: Appetizers

Cuisine: American

Keyword: grilled jalapeno poppers, grilled tamales, jalapeno poppers

Servings:

Calories: 161kcal

Author: Milisa

Set frozen tamales out to thaw slightly for about 30 minutes.
Prepare a grill fire to 350°.
Cut the stem ends off of the jalapenos and remove the seeds and membranes using a sharp pointed knife.
Shred the cheese.
Cut tamales in half lengthwise.
Stuff jalapenos with shredded cheese, tamale pieces, trimming if needed and top with more cheese, stuffing the jalapenos full. Place into a jalapeno popper pan (or see tips below to make your own from a disposable foil pan)
Sprinkle the tops of stuffed jalapenos with rub.
Cook over indirect fire with the grill closed for 25-30 minutes or until internal temperature reaches 165° using a digital meat thermometer. Grill tamales that you have leftover in a bundle if desired to serve alongside the poppers.
Remove from grill.
Serve tamale poppers on a platter with grilled tamales with chipotle ranch and salsa fresca.

Foil Pan Jalapeno Popper Pan: We don't have a jalapeno popper pan so we inverted a deep dish aluminum foil pan and cut diamond shaped holes with a sharp knife to hold the jalapenos up while they cook.
For Chipotle Ranch: Mix 1/2 cup mayonnaise, 1/2 cup buttermilk, 3 tablespoons chipotle sauce, 1 tablespoon granulated garlic, 2 tablespoons ranch dressing mix, 1/2 teaspoon chili powder and 1/2 teaspoon kosher salt. Store in an air tight container up to 2 weeks.
Storage: Store leftover tamale poppers in an airtight container in the refrigerator 2-3 days.
Reheat: Place poppers on a sheet pan lined with parchment paper or aluminum foil and cook at 375 for 12 – 15 minutes or until heated through.