Mini Firecracker Poppers with BBQ Sauce
Equipment
- Mixing bowl For combining the cheesy filling. A hand mixer can speed things up.
- Spoon or small spatula For stuffing the peppers.
- Baking sheet or deep fryer Use a fryer for a classic crisp or bake for a lighter take.
- Pastry brush or small spoon To glaze with BBQ sauce.
- Tongs Helpful for turning while frying or placing on the tray if baking.
Ingredients
- 12 jalapeños halved lengthwise and deseeded
- 8 oz cream cheese softened
- 1 cup shredded sharp cheddar
- 1/2 cup cooked crumbled bacon optional, but highly encouraged
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Pinch of salt
- 12 egg roll wrappers or wonton wrappers for smaller bites
- Oil for frying or baking spray
- 1/2 cup BBQ sauce your favorite kind (sweet and smoky works great)
Instructions
Make the filling
- In a bowl, mix the softened cream cheese, shredded cheddar, bacon (if using), garlic powder, smoked paprika, and a pinch of salt until smooth.
Fill the jalapeños
- Spoon the mixture into each jalapeño half, smoothing it out so it stays put.
Wrap them up
- Place each filled jalapeño on an egg roll wrapper (cut wrappers in half if needed). Roll them up like little burritos—fold the sides in, then roll tightly. Seal the edge with a dab of water.
Cook 'em
Frying
- Heat oil to 350°F and fry the poppers in batches until golden brown, about 2–3 minutes per side.
Baking
- Preheat oven to 400°F, place poppers on a baking sheet, spray with oil, and bake for 15 minutes or until crispy.
Air frying
- Air fry at 375°F for 10–12 minutes, flipping halfway through.
Finish with flavor
- Brush or drizzle BBQ sauce over the poppers while they're still hot for maximum absorption.
Serve hot
- with extra BBQ sauce on the side!