Jalapeno Poppers are made at my household 2-3 times a month! Something about fresh Jalapenos and rich creamy cheese with the crunch of crispy bacon satisfies me! But, this recipe is me putting a twist on the traditional Jalapeno Popper recipe.
This Jalapeno Popper recipe is one that is hard to top when made for an appetizer, which makes it the perfect appetizer for any occasion! They are crispy, creamy, spicy, cheesy… and honestly the best idea ever!
What is the twist? I decided to make the cream cheese mixture for the jalapeño poppers and roll them up in thinly cut wagyu sirloin. I asked the butcher to cut my sirloin into thin cuts, your local butcher will do this. If you don’t have wagyu sirloin then use skirt steak, flank steak or even flap steak. You would need to use a meat mallet to pound them out thin.
Okay, let’s jump into the recipe!
Jalapeño Popper Pinwheels
- 2-3 lbs Thinly cut sirloin
- Chopped parsley for garnish
Dry Rub Seasoning
- 2 tbsp Kosher salt
- 2 tbsp black pepper
- 2 tsp Onion powder
- 2 tsp Garlic powder
- 1 tsp Chili powder
- 1 tsp Cumin
Jalapeño Popper Stuffing
- 2 blocks Cream cheese at room temp
- 1 large Jalapeño diced and seeded
- ⅔ cup Scallions chopped
- ¾ lb Bacon chopped
- 1 cup Shredded sharp cheddar
- 2 tbsp Honey
- 1 tsp Red pepper flakes 2 tsp if desired
- 1 Lime juiced
1. Start off by adding the dry rub ingredients into a mixing bowl: kosher salt, black pepper, garlic, onion, chili powder and cumin. Hand mix and place to the side.
2. Get a skillet over medium heat and add the bacon, crisp it up and then remove. Chop it into little bacon bits and place in a bowl.
3. Be sure to have two blocks of cream cheese (make sure they are room temp) in a mixing bowl and add these ingredients: Jalapenos, chopped scallions, bacon bits, cheddar cheese, honey, red pepper flakes and lime juice. Once all of the ingredients are in the bowl, mix with a fork and place to the side.
4. Place your thinly cut sirloin steak on a cutting board and pat them dry. Once dry, season them with the dry rub mixture. Now take a tablespoon of the cream cheese mixture and spread it across the thinly cut beef. If you need more, add more, if you need less, remove some. After you spread the mixture on the beef, roll them into pinwheels. Take butcher twine and tie them off so they don’t unravel.
5. Fire up the smoker and set the temp at 375-400 degrees. When the temp hits 375-400 degrees add a chunk of hickory wood chunk. Place the Jalapeno Pinwheels on the smoker and let them smoke for 35-40 minutes. You are looking for the cream cheese mixture to have a golden brown color and the beef to have a deep mahogany color.
6. Remove from the smoker and plate, garnish with chopped parsley.
7. Enjoy with family and friends!
Did you love these Jalapeño Popper Pinwheels? Well then you’ll love my other beef recipes in the link below!
Items used In This Recipe
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