Pimento Cheese Jalapeno Poppers

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Pimento Cheese Jalapeno Poppers

Pimento Cheese Jalapeno Poppers with Smoked Brisket hit all of the notes for a delicious appetizer on the grill. Spicy jalapenos filled with homemade pimento cheese, topped with brisket and bbq sauce, we know you are going to love these!

Prep Time10

Cook Time15

Course: Appetizers

Servings: Servings

Calories: 284kcal

Ingredients

14 fresh jalapenos
1 ½ cups pimento cheese
1 tablespoon steak rub
½ pound smoked brisket chopped into small pieces
⅓ cup sweet and tangy bbq sauce

Instructions

Prepare a grill fire to about 350° using hickory or oak smoking wood for smoke flavor. We are using lump charcoal and oak chunks on the Big Green Egg ceramic grill. This same cooking method will work on any charcoal grill, pellet grill or gas grill.
Wash and dry the jalapenos. Cut a long oval shape out of the top for the filling, leaving both ends intact. Scoop out the seeds and membranes and discard. Save the green part of the jalapeno for salsa fresca or another use.
Mix pimento cheese with steak rub.
Fill each jalapeno pepper with pimento cheese filling.
Top with chopped brisket, gently mashing the brisket into the filling.
Drizzle with bbq sauce.
Cook over indirect fire with the grill closed for about 10 minutes.
Check the peppers and continue to cook until peppers are softened and cheese filling is bubbly, about another 5- 10 minutes.
Remove from the grill. Rest for about 5 minutes.
Place on a serving platter and serve warm or at room temperature.

Notes

Variations: Filled poppers can be wrapped in thin sliced bacon before grilling. Brush with bbq sauce just before poppers are done. Cook time will require another 10- 15 minutes.
Storage: Store cooled jalapeno poppers in an airtight container in the refrigerator up to 4 days.
Reheat: Place poppers on a baking sheet lined with aluminum foil or parchment paper. Bake at 350° for 10 minutes or until heated through.

Nutrition