Smoky Heat Carolina Poppers
Elite BBQ Smokers (Jason Hardee)
4
15 minutes
30 minutes
American / BBQ
Appetizer / Tailgating
A Carolina twist on a classic popper. Fire-roasted jalapeños or poblanos are filled with Smoky Heat pimento cheese, smoked until tender, then lightly glazed with Elite BBQ Smokers Pitmaster Championship Sauce.
Ingredients
Smoky Heat Pimento Cheese
- 1 cups sharp cheddar cheese, freshly shredded
- ½ cup pepper jack cheese, freshly shredded
- 2 oz softened cream cheese (about a quarter of a block)
- 4 ounces diced pimentos, drained
- ⅓ cup mayonnaise
- 1½ teaspoons Elite BBQ Smokers Smoky Heat Rub
- ½ teaspoon Elite BBQ Smokers SPG
Poppers
- 8 large jalapeños or 4 poblano peppers
Glazing
- Elite BBQ Smokers - Pitmaster Championship Sauce
Directions
1. Make the pimento cheese: In a bowl, stir together the cheddar, pepper jack, pimentos, mayonnaise, Smoky Heat Rub, and SPG until well combined. Refrigerate while you prepare the peppers.
2. Split the jalapeños or poblanos lengthwise and remove the seeds and membranes. Use jalapeños for more heat or poblanos for a milder Carolina popper.
3. Place the peppers cut-side down over a hot fire just long enough to lightly char and soften the outside. Remove from the heat.
4. Fill each pepper with the Smoky Heat Pimento Cheese.
5. Place the peppers back on the smoker at 275–300°F. Cook until the peppers are tender and the filling is hot and creamy, about 20–30 minutes.
6. During the last few minutes, lightly glaze the tops with Elite BBQ Smokers Pitmaster Championship Sauce. Let the sauce set, then pull them off the smoker.