Jalapeno Poppers that Will Pop Your Taste Buds!

by Judith
(Mulino, Oregon)

Take your jalapenos and clean out seeds and membranes. I also rinse them in iced water to remove some of the "HOT" oils.

Next, cut them in half, and layer:

swiss cheese
one large shrimp
2 waterchestnuts
cream cheese
swiss cheese

Then, top it with the other half of the jalapeno and wrap in bacon.

Cook on the outside grill until bacon is crisp. Then top with barbecue sauce and continue cooking until sauce is kind of caramelized.

These disappear so quickly that it's almost magic.


I made these for a barbecue party for my water aerobics class. There's a lot of them who are in their 70's and 80's and so I only made 25 thinking they wouldn't eat them. WOW--they were fighting over them! One 88 years old woman said, "Okay, who stole that last popper? I was just thinking about getting another one."

The guy who took it hid it behind his back and then turned around and popped it into his mouth, and chewed wildly.

I about died laughing.

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Jalapeno Poppers That Will Pop Your Taste Buds
by: Rockin Robin

Thanks for your comment Judith! I really enjoyed it! Lol. Thanks for sharing!

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California