Making Grilled Jalapeno Poppers on a Primo is an easy way to feed a crowd that doesn’t mind a little heat. Utilizing our Jalapeno Popper Grill Rack and Jalapeno Corer accessory tools will make it even easier. This recipe will fill about 72 peppers (our racks hold 36 each) but will vary with pepper size. What you’ll need:
- 72 Jalapeno Peppers
- 16 ounces Cream Cheese, softened
- 16 ounces Sharp Cheddar Cheese, shredded
- 1 lb sausage of your choice
- 1 large onion, chopped
- Bunch of Chives, chopped
Start with cooking the sausage- if you have some extra time and really want to elevate the poppers, smoke the sausage on the Primo. Otherwise, remove the sausage from its casing and sauté with the onion until cooked. Depending on the sausage you could crumble before cooking or chop it after it has cooked and cooled a bit.
To make the filling, mix the cream cheese, the cheddar cheese, the cooked sausage/onions, and the chives. Next, prepare the jalapenos by removing the stems and cores and giving them a wash. Drain any water after washing by letting them rest upside down in the jalapeno rack. At this point prepare the Primo- you’ll want to target around 300 degrees with the d plates in.
When sufficiently dry, stuff the jalapenos with the filling and place on the grill. Be conscious that they will shrink a little as they cook- if you have any peppers on the smaller side place another rack or pan underneath them so when finished they don’t fall through a hole when you remove them. Let them cook for 25-35 minutes until the filling tops are looking a touch crispy and the peppers have softened and changed color. Let them cool for a few minutes then enjoy!
Primo Grilled Jalapeno Poppers.
Danny: You should have your web person make a button, so we can print recipes right from the web site, complete with pictures!
Agreed! For now you can highlight and print your selection- you can decide to include the pictures with the text