Named for their claw-like shape and fierce heat, Raptor Claw Jalapeño Poppers are a bold, spicy twist on the classic appetizer that's sure to leave a lasting impression. Imagine biting into a perfectly roasted jalapeño pepper, stuffed with a creamy, cheesy filling, paired with juicy smoked sausage. Now, elevate that experience with a dash of dinosaur-sized fun. Perfect for game days, gatherings, or just a fun treat, our Raptor Claw Jalapeño Poppers are as exciting to make as they are to eat.
Ingredients
- 6-8 Whole medium jalapeño peppers, cored and seeded
- 4 oz cream cheese, softened
- 1/2 cup leftover meat (shredded rib meat, pulled pork or chopped brisket)
- 2 12 oz pork sausage rolls
- 1 Tbsp. Smokey KC Barbecue Rub
- 2 Tbsp. Smokey KC Barbecue Sauce
Instructions
- Pre-heat your smoker to 300° F.
- Mix together cream cheese, shredded cheese, BBQ rub, and shredded meat in a large bowl. Place in refrigerator to firm up.
- Slice stem end of whole jalapeño and core out the inside of the pepper. Scrape out any remaining white pith and seeds.
- Divide the chilled cream cheese mixture 6 to 8 sections and roll into skinny tubes. Stuff one tube down into the hollowed out whole pepper until fully stuffed. Repeat for remaining peppers.
- Divide the tube of pork sausage into 3 oz sections. Roll each section into a ball. Use your thumb to create an indentation in the top center of the sausage ball.
- Place the cut end of the stuffed pepper into the indentation and form the sausage around the top cut edge of the pepper.
- Season the sausage with barbecue rub and place on a wire rack.
- Place rack in smoker for 45 minutes.
- Brush sausage with barbecue sauce and finish cooking. Pull once the sausage reaches an internal temperature of 160°.
