fire roasted jalapeno poppers
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Fire-roasted Jalapeno Poppers


for the jalapenos

  • 1 brick cream cheese softened
  • 1/4 cup cilantro chopped
  • 1 tablespoon Cajun spice mix
  • 1 cup Italian-style bread crumbs
  • olive oil spray
  • 20-25 jalapenos

for the cilantro mayo

  • 1/2 cup mayo
  • 1/4 cup fresh lime juice
  • 1/4 cup cilantro
  • 2-3 tablespoons wasabi powder to taste and spicey preferences
  • 1-1/2 tablespoons sugar

for the instant roadhouse style salsa

  • 1 14oz can fire-roasted tomatoes
  • 1 19ozcan diced tomatoes with celery, onion and green pepper
  • 2 jalapenos
  • salt pepper
  • 1/2 cup cilantro
  • juice of a lime


for the jalapenos:

  • Prepare the filling: mix cream cheese, cilantro and Cajun seasonings together until well combined and evenly mixed.
  • Spread bread crumbs in a shallow dish or pie plate.
  • Slice each jalapeno in half lengthwise. Remove seeds and membranes, but leave stem end in tact. Fill each jalapeno half with cream cheese mixture and press, cheese side down, into the bread crumbs to cover the cheese filling and form a crust.
  • Place jalapeno's on a tray, cheese and breadcrumbs side up, and lightly spray with olive oil.
  • Heat grill to medium heat. Spray with olive oil to prevent sticking.
  • Place jalapenos on the grill, cheese side up. Close lid, and cook 8-10 minutes.

for the cilantro lime mayo

  • Combine all ingredients in a small bowl, allow to sit so the sugar dissolves, 5-10 minutes before serving.

for the instant roadhouse style salsa

  • Combine all ingredients in a food processor or blender and pulse a few times.