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Surf and Turf Jalapeño Poppers with Cilantro Chimichurri plated and served
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5 from 5 votes

Surf and Turf Jalapeño Poppers

Surf and Turf Jalapeño Poppers for a seafood twist on a griller's favorite appetizer.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Appetizer, Lunch, Main Course
Cuisine: American
Servings: 4 People
Author: Derek Wolf

Ingredients

Jalapeños:

Stuffing:

  • 24 oz Cream Cheese
  • cup Shredded Cheese
  • 10 oz Lobster Claw Meat

Cilantro Chimichurri:

  • 1/2 cup Cilantro chopped
  • 3 cloves Garlic minced
  • 3/4 cup Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 tsp of Red Pepper Flakes
  • Salt & Pepper to taste

Instructions

  • Begin by mixing together the cream cheese, shredded cheese and bbq rub in one bowl. Next, take a jalapeno and slice it in half lengthwise. Using gloves or a utensil, scoop out all the filling and seeds from the inside of the jalapeno. Once cleaned, stuff the pepper with some of the cream cheese mixture. Next, take some of the lobster claw meat and place it on the cream cheese mixture. Finally, wrap the whole thing in 1-2 slices of beef bacon and season with more BBQ rub. Repeat this for all your jalapeno poppers, then set everything to the side until ready to cook.
  • In a separate bowl, add all the ingredients for the Cilantro Chimichurri and mix together. Set to the side.
  • Preheat your smoker for indirect cooking at 250F. Add some wood chips or chunks for added smoke flavor.
  • Add your jalapeno poppers to the smoker and cook until the bacon is fully done (about 30-45 minutes). Once they are done, pull them out and let them cool for 10 minutes. Serve with the cilantro chimichurri on the side and enjoy!

Video

Nutrition

Calories: 1452kcal | Carbohydrates: 13g | Protein: 38g | Fat: 140g | Saturated Fat: 55g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 62g | Trans Fat: 0.1g | Cholesterol: 336mg | Sodium: 1559mg | Potassium: 637mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2919IU | Vitamin C: 22mg | Calcium: 334mg | Iron: 1mg