Banana Chili Brisket Popper aka Jalapeno Poppers
Poppers have to be one of the most famous barbecue snacks/sides there is. They are relatively easy to make, yet have bags of flavour. The best bit about using banana chilies is they are massive and don't ave any heat. So if you don't like spicy food you are set. Just add hot sauce to kick up the spice level.
Jalapeño Banana Chili Brisket Stuffed Poppers | AUSSIEQ BBQ
John Austin from AUSSIEQ BBQ
6
10 minutes
25 minutes
330
American, Western
Snack, entree, appetiser
This homemade jalapeño banana chilies poppers recipe takes the best bits from a few different recipes and combines them into something bloody delicious. It’s a regular request at my joint and others, too. I usually whip up a big batch and bang ’em in the fridge, but they vanish pretty quick, so feel free to increase the recipe if you need to. Adjust the amount of chorizo bits and the type of shredded cheese to your taste. A bit of trial and error will help you nail your perfect jalapeño poppers!
Probably one of the best and most famous barbecue snacks! I reckon even Adrian Portelli would give these a crack.
Ingredients
blank
1 cup of panko crumbs
1 chorizo snag (finely diced)
blank
6 banana chilies
250gm cream cheese
3 tbsp pickle juice
½ grated lemon rind
¼ red onion finely diced
2-3 tbsp adobo in chipotle
½ cup of grated cheese. I used parmesan, mozzarella and cheddar
2 tbsp AlphaBlokes Red Dirt Rub or AUSSIEQ BBQ Oz Dirt rub
4x slices of smoked brisket
blank
¼ cup hot honey
2 tbsp Sriracha sauce
1/8 cup of vinegar
Directions
blank
Mix all filling ingredients in a bowl until fully incorporated then store in the fridge
blank
In a pan on low-medium heat, fry off chopped chorizo until dark brown and crispy
Then add panko crumbs and toast until heavily tanned
Spread evenly over the pan and put to the side to cool. It should be super crunchy
blank
On the banana chili, slice an opening on the top (or cut the stem end off and bore it out)
Then remove the pith and seeds. For a popper roulette fun, add some hot sauce to one of them
Spoon the filling mixture into the chilies
Then press into the panko and chorizo crumb mix
Place them onto a wire rack and bang em into the fridge
For a hit of smoke, cook on your smoker at 200C until the skin starts to soften and they start to darken in colour
If you don’t have a smoker, jalapeño poppers can be cooked in the oven or gasser BBQ. Then remove to cool for 5 mins
During the cooling time add glaze ingredients to a pot and bring to the boil, then remove
Drizzle glaze over the top and bang them down ya neck!!
