How To Make Jalapeno Poppers On A Big Green Egg

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Are you ready for the ultimate food cooked on the Egg?  Jalapeno poppers go totally next level with this recipe.

How To Make Jalapeno Poppers On A Big Green Egg

Smokey, sweet, spicy and bacon… it doesn’t get any better than that.  Let’s dig in and get to work.


Print Recipe for a Big Green Egg Jalapeno Poppers


Yield: 24 Jalapeno Poppers

Prep Time: 10 Minutes

Cook Time: 25 - 30

Cook Temp: 450˚ - Indirect Heat



Measure   Ingredient                                                                       Prep Notes      
12 ea            Jalapenos, Fresh, Medium                                     Split and cored
8 oz wt        Burnt Ends, Pork or Beef                                       Chopped Fine       
8 oz wt        Cream Cheese      
¼ cup          Jalapeno Jelly                                                             Hot                                  
¼ cup          Bread Crumbs, Panko                                                                  
1 tbsp            Fire Salt, 5280 Culinary                                                               
12 pieces      Bacon, Applewood, Thick                                      Cut in half              



taste             Fire Honey, 5280 Culinary                                       
taste             Bayou Dust Rub, 5280 Culinary

Preparation Directions:

Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, starters and any cooking tools
Stir charcoal in the Big Green Egg and top off with fresh charcoal
Clean out ash pit if needed
Open Bottom vent and top vent for maximum air flow during startup process
Make a well in the center of the lump and ignite the charcoal using speedilight starters or an EGGniter
When temp hits 200˚ add the EGGspander system and convEGGtor
Heat to temp of 450˚ and adjust lower and upper vents to hold at 450˚
While grill is heating up – prep jalapeno poppers as follows
Split jalapenos in half lengthwise and scrape out seeds and pith
Place cream cheese, jalapeno jelly and bread crumbs into mixing bowl. If you have leftover burnt ends add them in here
Mix well to combine and season with Fire salt, mix well to combine
Cut bacon strips in half
Fill each jalapeno half with filling
Wrap with bacon and hold bacon with toothpick
Place 12 halves onto a single drip tray, repeat process for second drip tray
Allow to sit on the counter while grill reaches cooking temperature
Burb Big Green Egg and open dome
Add trays of poppers to the bottom and middle grate of the EGGspander system
Cook for 25-30 minutes or until bacon is at desired doneness
**** If desired, glaze during the last 3 minutes of cooking with Fire Honey
Using tongs and heat proof gloves, remove trays from the grill and bring into the kitchen.  Allow to rest for 2-3 minutes so cheese can cool and firm up.
While resting drizzle with Fire Honey and season with Bayou Dust

Shopping List

Big Green Egg, Large                                                            Ace SKU – 8797946
Big Green Egg, EGGspander                                                Ace SKU – 8025190
Big Green Egg, Drip Trays                                                    Ace SKU - 8025201
Charcoal, Big Green Egg                                                       Ace SKU – 8697104
Big Green Egg, EGGniter                                                      Ace SKU - 8695330
Thermometer, Big Green Egg                                               Ace SKU – 8025749
Fire Salt, 5280 Culinary                                                         Ace SKU – 8561979
Fire Honey, 5280 Culinary                                                     Ace SKU - 8017719
Bayou Dust, 5280 Culinary                                                    Ace SKU - 8561961