We’ve got a perfect party snack to share and the cool drink with which to wash it down.
The world needs more jalapeño poppers. The more variations, the better. Ten50 BBQ’s version is a bacon-wrapped beaut that can be smoked or grilled. The latter method is for those of us who have trouble waiting for these perfect party snacks. An hour is a long time when you are hankering for jalapeño poppers.
To wash down the spicy bites, we recommend a mango margarita, also from Ten50, a barbecue joint in Richardson, Texas, with a location in nearby Grapevine opening soon. We like these recipes because they are as easily suited for gathering around the TV for sports as they are for an intimate backyard shindig or dinner party.
12 extra-large jalapeños (split lengthwise with core and seeds removed)
24 raw bacon strips
Torpedo mix (recipe follows)
Take a split jalapeño and stuff with approximately 1 tablespoon of torpedo mix.
Wrap entire length of jalapeño tightly with a bacon strip and secure with 2 toothpicks. Smoke or grill torpedoes for approximately 1 hour at 200-225 degrees or until bacon is golden brown
Remove toothpicks and enjoy!
2 pounds cream cheese, softened
1 pound smoked brisket or chicken, rough chopped
1 roasted red bell pepper, seeded and chopped
¼ cup cilantro, chopped
1 large jalapeño, seeded and chopped
1 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon red chili powder
Add ingredients to large mixing bowl. Mix ingredients until blended.
1½ ounces Patron Silver Tequila (or preferred blanco tequila)
2 ounces Ten50 sweet & sour mix (or preferred sweet & sour mix)
½ ounce Cointreau
¾ ounces mango puree
3 basil leaves
Tajin-coated lime slice, for garnish (optional)
Add ingredients to shaker of ice. Shake vigorously. Pour into glass and garnish with Tajin-coated lime slice.
For more information on Ten50 BBQ, visit the restaurant’s website. Images: (From top): Courtesy Ten50 BBQ, Scott Mitchell/Courtesy Ten50 BBQ