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Sriracha Steak Wrapped Jalapeño Popper Skewers
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Jalapeño Poppers are filled with cheese and bacon, then wrapped in sriracha marinated steak and grilled on skewers for the ultimate meaty, cheesy meal!
Course
Main Course
Cuisine
American
Prep Time
30
minutes
mins
Cook Time
10
minutes
mins
Total Time
40
minutes
mins
Servings
5
skewers (4 jalapeño poppers per skewer)
Calories
554
Author
Whitney Bond
Ingredients
3
tbsp
sriracha
divided
½
cup
soy sauce
Tamari for gluten free
2
cloves
garlic
crushed
1
tsp
steak seasoning
2
lbs
skirt steak
8
oz
cream cheese
1
cup
pepper jack cheese
shredded
½
cup
bacon
cooked & crumbled
10
jalapenos
Instructions
Combine 2 tbsp sriracha, soy sauce, garlic and steak seasoning in a medium bowl.
Add the steak to the marinade.
Place the marinating steak in the refrigerator for 20 minutes.
While the steak marinates, combine the cream cheese, 1 tbsp sriracha, pepper jack cheese and crumbled bacon together in a small bowl.
Slice the stems off the jalapenos.
Slice the jalapenos in half lengthwise and remove the seeds and membranes.
Spoon the bacon cream cheese mixture into the jalapeno halves.
Remove the steak from the marinade and slice into 20 strips.
Wrap a piece of steak around each jalapeño.
Place 4 steak wrapped jalapeño poppers on a skewer to secure the steak around the jalapeño.
Heat an outdoor grill or indoor grill pan to medium heat.
Place the skewers on the grill and cook for 5 minutes per side.
Nutrition
Calories:
554
kcal
|
Carbohydrates:
5
g
|
Protein:
50
g
|
Fat:
37
g
|
Saturated Fat:
18
g
|
Cholesterol:
186
mg
|
Sodium:
1908
mg
|
Potassium:
740
mg
|
Sugar:
3
g
|
Vitamin A:
1120
mg
|
Vitamin C:
39.4
mg
|
Calcium:
238
mg
|
Iron:
4.3
mg