Jalapeno Poppers

Jalapeno Poppers


  • 10 medium sized jalapenos
  • 250g spreadable cream cheese
  • 20 thinly sliced belly (streaky) bacon (or prosciutto)
  • Four Monkeys Pork Rub



  • Fire up pit or oven to 250ºF (120ºC) for indirect heat
  • Cut the tops off the jalapenos and cut them in half lengthways. Devein and deseed them - you should be left with 20 halves deseeded and deveined.
TIP: Use a teaspoon to scrape out the seeds and veins
  • Using a teaspoon, carefully fill each half with spreadable cream cheese
TIP: If you can't find spreadable cream cheese, you can use a block brought up to room temperature
  • Now wrap each half with either thinly sliced belly bacon, or procuttio and coat lightly with Four Monkeys Pork
  • Place your poppers onto your pit or oven for around 45 mins or until the peppers are soft to touch and the bacon is crispy, you can test this by giving them a light squeeze.
    TIP: If you feel your bacon is burning up but the peppers are not as soft as you’d wish, try spritzing them with a little apple juice or water to cool down the surface and stop them burning up
  • Let cool and dive in.