2 jalapeno peppers

1/4 of a 250g block of cream cheese

8 Lesters BBQ hot dog wieners

1 large pickle cut into 8 thin strips

250 ml (1 cup) Grated Monterey Jack cheese

8 slices of bacon

Fresh chopped cilantro (optional)


For the ‘crema’:

125 ml (1/2 cup) full fat sour cream 14 %

1 lime, zested then pressed (juiced)

Salt and pepper to taste

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  1. Preheat BBQ to medium high (about 220 °C – 425 °F
  2. Mix the sour cream, lime zest and juice in bowl. Put in fridge.
  3. Cut jalapeno peppers in two, seed, the cut one into fine strips, lengthwise, and finely chop the other.
  4. Cut the cold cream cheese into 8 thin 'sticks', lengthwise
  5. Slice into the BBQ wiener, lengthwise, without cutting all the way through.
  6. Stuff each sausage with jalapeno strips, a cream cheese stick and a pickle strip. Top with Monterey Jack cheese. Wrap a slice of bacon around each sausage and hold in place with toothpicks.
  7. Place sausages on hot, oiled barbecue grill. Close the lid and cook for 10 to 12 minutes, turning the sausages three times during cooking, until the bacon is crisp.
  8. Just before serving, garnish popper dogs with lime sour cream, chopped jalapeno and, if desired, cilantro.

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