Bacon Wrapped Jalapeño Popper Burger

Serve 4

Cook Time 35 Minutes

Cook Time 25 Minutes

For the jalapeno poppers

4 large jalapenos
4 ounces cream cheese
4 ounces shredded Cheddar cheese
4 cloves garlic, minced
2 teaspoons Salt Pepper + Three Chiles Rub, divided
½ teaspoon Worcestershire sauce

For the burgers

8 sliced uncured bacon
1 ¼ pounds ground beef
2 teaspoons Salt Pepper + Three Chiles Rub
4 slices mild cheddar cheese
4 burger or potato buns
1 small red onion, thinly sliced
1 small head bibb lettuce, rinse and torn

Heat a grill for medium-high, two-zone cooking. Halve and seed the jalapenos. In a medium mixing bowl, combine the cream cheese, shredded cheddar, garlic, worcestershire and 1 teaspoon Salt Pepper + Three Chiles. Stuff this cream cheese filling into the cavity of each jalapeno half. Be generous, the filling will cook down a bit in the grill. Wrap each jalapeno in a piece of uncooked bacon. Arrange the jalapeno poppers on a foil lined baking sheet and season on all sides with the remaining teaspoon of Salt Pepper + Three Chiles.

Cook the poppers over indirect heat until the bacon is crispy, about 20 minutes.

Season the ground beef with Salt Pepper + Three Chiles and divide the beef into 4 patties (about 5 ½ ounces each). Press them down in the center so they don’t cone-up on the grill. Grill over direct heat for 4 – 5 minutes per side. Melt a slice of cheddar on each burger as it finishes cooking. Toast the buns.

Build each burger by topping each bun with lettuce, red onion, a burger patty and two jalapeno poppers each.

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Course Dinner

Keyword Beef, Burgers

Cook Time 25

Ingredients

For the jalapeno poppers

4 large jalapenos
4 ounces cream cheese
4 ounces shredded Cheddar cheese
4 cloves garlic minced
2 teaspoons Salt Pepper + Three Chiles Rub divided
½ teaspoon Worcestershire sauce

For the burgers

8 sliced uncured bacon
1 ¼ pounds ground beef
2 teaspoons Salt Pepper + Three Chiles Rub
4 slices mild cheddar cheese
4 burger or potato buns
1 small red onion thinly sliced
1 small head bibb lettuce rinse and torn

Instructions

Heat a grill for medium-high, two-zone cooking. Halve and seed the jalapenos. In a medium mixing bowl, combine the cream cheese, shredded cheddar, garlic, worcestershire and 1 teaspoon Salt Pepper + Three Chiles. Stuff this cream cheese filling into the cavity of each jalapeno half. Be generous, the filling will cook down a bit in the grill. Wrap each jalapeno in a piece of uncooked bacon. Arrange the jalapeno poppers on a foil lined baking sheet and season on all sides with the remaining teaspoon of Salt Pepper + Three Chiles.
Cook the poppers over indirect heat until the bacon is crispy, about 20 minutes.
Season the ground beef with Salt Pepper + Three Chiles and divide the beef into 4 patties (about 5 ½ ounces each). Press them down in the center so they don’t cone-up on the grill. Grill over direct heat for 4 – 5 minutes per side. Melt a slice of cheddar on each burger as it finishes cooking. Toast the buns.
Build each burger by topping each bun with lettuce, red onion, a burger patty and two jalapeno poppers each.

Video

Picanha Steak with Blackberry Chimichurri

Serve 4

Cook Time 35 Minutes

Cook Time 25 Minutes

For the jalapeno poppers

4 large jalapenos
4 ounces cream cheese
4 ounces shredded Cheddar cheese
4 cloves garlic, minced
2 teaspoons Salt Pepper + Three Chiles Rub, divided
½ teaspoon Worcestershire sauce

For the burgers

8 sliced uncured bacon
1 ¼ pounds ground beef
2 teaspoons Salt Pepper + Three Chiles Rub
4 slices mild cheddar cheese
4 burger or potato buns
1 small red onion, thinly sliced
1 small head bibb lettuce, rinse and torn

Cook the poppers over indirect heat until the bacon is crispy, about 20 minutes.

Build each burger by topping each bun with lettuce, red onion, a burger patty and two jalapeno poppers each.

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Course Dinner

Keyword Beef, Steak

Prep Time 20

Cook Time 1 30

Servings 8

Ingredients

1 2 to 21/2 pound Picanha steak
3 tablespoons kosher salt
2 tablespoons ground black pepper

For the blackberry chimichurri

1 large shallot
2 cloves garlic
2 tablespoons fresh oregano
¼ cup flat leaf parsley
Pint of blackberries
¼ cup olive oil
¼ red wine vinegar
Kosher salt
Black pepper
Crushed red pepper

Instructions

Pat your picanha steak down with paper towels. Flip the steak over so that the thick layer of fat is down against a cutting board. Use a sharp knife to trim away the steaks silverskin. Season the steak all over with salt and black pepper. Set the steak aside at room temperature for 1 hour
Set your grill or smoker for indirect heat at 225 º F . Smoke the picanha steak for 75 to 90 minutes or until the internal temperature reaches 120ºF. This is a good time to make the blackberry chimi.
Combine the shallot, garlic, oregano, parsley, and blackberries in a food processor or blender. Pulse to roughly chop, then add the olive oil, red wine vinegar, salt, and peppers and pulse into smooth.
Remove the steak from the grill to a baking sheet to rest. Crank the heat up to 500 degrees F.
Return the steak to the grill and sear, turning every few minutes to prevent flare ups from that juicy fat cap. When the steak is darkly seared and reaches an internal temp of 130 degrees F, remove it from the grill to rest for 10 minutes.
Use a sharp knife to thinly slice the steak across the grain and serve with the chimmi.

Video

Pesto Chicken Caprese Sandwiches

Serve 4

Cook Time 35 Minutes

Cook Time 25 Minutes

For the jalapeno poppers

4 large jalapenos
4 ounces cream cheese
4 ounces shredded Cheddar cheese
4 cloves garlic, minced
2 teaspoons Salt Pepper + Three Chiles Rub, divided
½ teaspoon Worcestershire sauce

For the burgers

8 sliced uncured bacon
1 ¼ pounds ground beef
2 teaspoons Salt Pepper + Three Chiles Rub
4 slices mild cheddar cheese
4 burger or potato buns
1 small red onion, thinly sliced
1 small head bibb lettuce, rinse and torn

Cook the poppers over indirect heat until the bacon is crispy, about 20 minutes.

Build each burger by topping each bun with lettuce, red onion, a burger patty and two jalapeno poppers each.

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Course Dinner

Keyword Chicken, Poultry, Sandwiches

Cook Time 30

Servings 4

Ingredients

4 roma tomatoes halved and seeded
2 tablespoons olive oil divided
Kosher salt for seasoning
1 large chicken breasts about 1 pound
Black pepper for seasoning
1 medium red onions
4 ounces fresh mozzarella sliced
4 Ciabatta buns
1 cup prepared pesto
Handful of arugula

Instructions

Prepare a grill for medium high heat cooking.
Toss the tomatoes with 1 tablespoon olive oil and season with salt. Arrange the tomatoes cut side up on a foil lined baking sheet and set on the grill. Cook the tomatoes until the skin is charred and they are soft and juicy, about 10 minutes.
While the tomatoes cook, butterfly the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Cover the breast with plastic wrap or use a zip top bag and use a mallet to pound the thickest sections to about ¼ inch thickness. Season the pieces on all sides with salt and pepper and the remaining tablespoon of olive oil.
Grill the chicken over direct heat. After two minutes, rotate the chicken 45 degrees. After two more minutes flip and repeat. Remove the chicken from the grill, it should reach 165 ºF. Halve each half to give you 4 pieces.
Build the sandwiches by toasting the ciabatta buns for 1-2 minutes. Spread each bun half with a spoonful of pesto, then top with a piece of grilled chicken, mozzarella slices, blistered tomatoes, arugula, red onion and a top bun for closure.

Video

Grilled Chicken Fajitas

Serve 4

Cook Time 35 Minutes

Cook Time 25 Minutes

For the jalapeno poppers

4 large jalapenos
4 ounces cream cheese
4 ounces shredded Cheddar cheese
4 cloves garlic, minced
2 teaspoons Salt Pepper + Three Chiles Rub, divided
½ teaspoon Worcestershire sauce

For the burgers

8 sliced uncured bacon
1 ¼ pounds ground beef
2 teaspoons Salt Pepper + Three Chiles Rub
4 slices mild cheddar cheese
4 burger or potato buns
1 small red onion, thinly sliced
1 small head bibb lettuce, rinse and torn

Cook the poppers over indirect heat until the bacon is crispy, about 20 minutes.

Build each burger by topping each bun with lettuce, red onion, a burger patty and two jalapeno poppers each.

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Course Dinner, Lunch

Keyword Chicken, Poultry, Tacos

Cook Time 20

Servings 4

Ingredients

2 pounds boneless skinless chicken thighs about 8 total
1 ½ tablespoons Fajita Seasoning
1 large bell peppers yellow or orange, sliced into strips
1 large jalapeno or poblano pepper sliced into strips
1 large white onion cut into lyonnaise style strips
1 tablespoons olive oil
1 teaspoon kosher salt
½ cup crumbled Cojita cheese
½ cup Crema
12 8-inch flour tortillas
2 large limes cut into wedges, for serving
Our Pico De Gallo for serving

Instructions

Measure out about 1 ½ tablespoons of the seasoning and sprinkle this onto the chicken thighs. Set the chicken thighs aside for 30 minutes at room temperature.
Heat a grill for medium-high direct heat. Toss the peppers and onions with olive oil and season with salt. Pile these into a grill pan and cook the vegetables over medium high heat until they reduce by half in volume and begin to char, about 10 minutes. Remove from the heat.
Grill the chicken thighs over direct heat, flipping every 2 to 3 minutes until they are charred and reach 165 degrees F, about 18 minutes total cook time. Remove from the heat, cool for 5 minutes. Cut into bite sized pieces.
Heat a large skillet on the grill until sizzling. Remove from the heat and pile in the peppers and onions, followed by the chicken, a sprinkle of cotija, a drizzle of crema. Serve immediately with toasted tortillas, pico de gallo and lime for squeezing.

Video

Salt Pepper + Chocolate Chile Steak Nachos

Serve 4

Cook Time 35 Minutes

Cook Time 25 Minutes

For the jalapeno poppers

4 large jalapenos
4 ounces cream cheese
4 ounces shredded Cheddar cheese
4 cloves garlic, minced
2 teaspoons Salt Pepper + Three Chiles Rub, divided
½ teaspoon Worcestershire sauce

For the burgers

8 sliced uncured bacon
1 ¼ pounds ground beef
2 teaspoons Salt Pepper + Three Chiles Rub
4 slices mild cheddar cheese
4 burger or potato buns
1 small red onion, thinly sliced
1 small head bibb lettuce, rinse and torn

Cook the poppers over indirect heat until the bacon is crispy, about 20 minutes.

Build each burger by topping each bun with lettuce, red onion, a burger patty and two jalapeno poppers each.

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Course Appetizer, Dinner

Keyword Beef, Nachos, Steak

Prep Time 20

Cook Time 20

Servings 4

Ingredients

For the nachos

1 1/2 pounds flank steak
4 tablespoons Salt Pepper + Chocolate Chile Rub
8 ounces grated Monterey jack cheese
12 ounces corn tortilla chips

Optional but highly recommended toppings

2 roma tomatoes seeded and finely chopped
1 small white onion finely chopped
1 bunch green onions roughly chopped
1 bunch cilantro roughly chopped
Pickled jalapeno slices
Mexican table cream aka Crema

Instructions

Season the flank steak all over with Salt Pepper + Chocolate Chile seasoning. Rub the steak with the Salt Pepper + Chocolate Chile and allow it to rest on the steak for a few hours in the fridge.
Take the steak out of the fridge and let sit, uncovered, for 30 minutes. While that is happening, light your grill and put on medium-high, direct heat (approximately 450 degrees F).
Place steak on the grill and cook, flipping a few times during the cook, until internal temperature hits 124°F (steak will rise when resting to 128°F/130°F making it medium-rare).
Place on a cutting board and let rest at least 10 minutes before slicing across the grain and then into smaller bite-sized pieces.
Build the nachos on a sheet pan covered with foil. Spread the chips out into a thin layer and top with half of the cheese, followed by the steak, tomato, green onion, white onions, and the remaining cheese. Set the nacho pan on the grill and cook for 6 to 8 minutes or until the cheese is just beginning to brown.
Remove from the grill and top with cilantro, pickled peppers, and a few spoonfuls of creme before absolutely devouring.

Video

Tomahawk Steak Frites

Serve 4

Cook Time 35 Minutes

Cook Time 25 Minutes

For the jalapeno poppers

4 large jalapenos
4 ounces cream cheese
4 ounces shredded Cheddar cheese
4 cloves garlic, minced
2 teaspoons Salt Pepper + Three Chiles Rub, divided
½ teaspoon Worcestershire sauce

For the burgers

8 sliced uncured bacon
1 ¼ pounds ground beef
2 teaspoons Salt Pepper + Three Chiles Rub
4 slices mild cheddar cheese
4 burger or potato buns
1 small red onion, thinly sliced
1 small head bibb lettuce, rinse and torn

Cook the poppers over indirect heat until the bacon is crispy, about 20 minutes.

Build each burger by topping each bun with lettuce, red onion, a burger patty and two jalapeno poppers each.

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Course Dinner

Keyword Beef, potato, Sides, Steak

Prep Time 4

Cook Time 1 30

Servings 4

Ingredients

Steak and fries

1 pound Yukon gold potatoes
4 cups neutral oil for frying
1 American Wagyu Tomahawk Ribeye about 41/2 pounds
1 tablespoon Salt Pepper + Chocolate Chile seasoning

For the chimichurri

1 large shallot finely chopped
3 cloves garlic finely chopped
1/2 cup packed fresh parsley leaves
1/2 cup packed fresh cilantro leaves
1/4 cup packed fresh oregano leaves
1 serrano chile seeded and finely chopped
1/2 teaspoon kosher salt
1 tablespoon red wine vinegar
½ teaspoon crushed red pepper
1/4 cup olive oil

Instructions

For our cottage fries.Thinly slice the potatoes on a mandolin then soaked them for four hours in water to remove some of the starch.
Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with 2 ½ teaspoons salt.
Set the smoker/grill to 250 F. Add the steak to the grill and cook for 90 minutes until it reaches 120 degrees F. When it reaches temp, remove the steak from the grill. Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. While the steak rests, prep the cottage fries.
Fill a dutch oven with 4 cups neutral oil, and bring to 300 degrees F. For the first fry we cooked them for about 5-6 minutes. This cooked the potato all the way through. Remove the potatoes from the oil and turn the heat up to For the second fry, we dunked them into 350º oil to get them golden brown and crispy.

Video

Tuscan T-Bone

Serve 4

Cook Time 35 Minutes

Cook Time 25 Minutes

For the jalapeno poppers

4 large jalapenos
4 ounces cream cheese
4 ounces shredded Cheddar cheese
4 cloves garlic, minced
2 teaspoons Salt Pepper + Three Chiles Rub, divided
½ teaspoon Worcestershire sauce

For the burgers

8 sliced uncured bacon
1 ¼ pounds ground beef
2 teaspoons Salt Pepper + Three Chiles Rub
4 slices mild cheddar cheese
4 burger or potato buns
1 small red onion, thinly sliced
1 small head bibb lettuce, rinse and torn

Cook the poppers over indirect heat until the bacon is crispy, about 20 minutes.

Build each burger by topping each bun with lettuce, red onion, a burger patty and two jalapeno poppers each.

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Course Dinner

Keyword Beef, Steak

Prep Time 1 30

Cook Time 15

Servings 4

Ingredients

1 11/2-inch thick t-bone steak at least 2 pounds total
Kosher salt for seasoning

Salsa verde

1/2 cup packed fresh parsley leaves
1/2 cup packed fresh basil leaves
1/4 cup packed fresh mint leaves
2 cloves garlic
2 anchovies
¼ cup capers
2 tablespoons Dijon mustard
Pinch of kosher salt
¼ cup olive oil

Instructions

Remove the steak from the fridge at least an hour before cooking. Season the steak liberally with the salt as soon as it comes out of the fridge.
Make the salsa verde by combining the herbs, garlic, anchovies, capers, mustard and salt in a food processor or blender. Pulse until roughly chopped, about 10 to 12 pulses. Blend in the olive oil until you’ve got an emulsion with some rough bits of herbs and garlic. Set aside while you grill the steak.
Heat the grill for high-direct heat cooking, aiming for 425 to 450 degrees F. Cook the steak over direct heat, turning and flipping every 2 minutes or so until it reaches 125 degrees F, about 15 minutes. Rest for 10 minute before slicing.
For serving, you’ll cut the steak away from the bone. Use a sharp knife to remove the steak by cutting along the bone e. Slice the steak into 1-inch pieces and then return to their position around the bone. Season the steaks with another sprinkling of salt and serve with the salsa verde.

Video

Grilled Lobster Tails

Serve 4

Cook Time 35 Minutes

Cook Time 25 Minutes

For the jalapeno poppers

4 large jalapenos
4 ounces cream cheese
4 ounces shredded Cheddar cheese
4 cloves garlic, minced
2 teaspoons Salt Pepper + Three Chiles Rub, divided
½ teaspoon Worcestershire sauce

For the burgers

8 sliced uncured bacon
1 ¼ pounds ground beef
2 teaspoons Salt Pepper + Three Chiles Rub
4 slices mild cheddar cheese
4 burger or potato buns
1 small red onion, thinly sliced
1 small head bibb lettuce, rinse and torn

Cook the poppers over indirect heat until the bacon is crispy, about 20 minutes.

Build each burger by topping each bun with lettuce, red onion, a burger patty and two jalapeno poppers each.

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Course Dinner

Keyword Seafood

Prep Time 15

Cook Time 25

Servings 8

Ingredients

4 8 oz fresh lobster tails
Kosher salt
1 pound unsalted Challenge Butter
1 tablespoon water
2 tablespoons chopped fresh chives plus more for garnishing
2 tablespoons chopped fresh tarragon
1 large lemon - sliced into wedges

Instructions

Light your grill and set it up for two-zone cooking. Slice each lobster tail in half, leaving the very end uncut. Open the tails like a book so the tail meat from both sides is facing up. Season with salt and set aside. Slice all of your butter into small cubes. Place a medium saucepan on medium-high heat. Add one tablespoon of water. When it simmers, reduce the heat to medium and add 3 to 4 cubes of butter. When the butter is almost melted, add 3 to 4 more cubes until it is all gone. The sauce should never simmer (if it gets too hot add more butter to cool it down and remove it from the heat). Once all of the butter is melted, remove from the heat and add your tarragon, two tablespoons of the chives, and salt to taste. Give it a good stir and put it in a thermos to keep it warm without breaking. Start the lobster with meat face down on the direct heat portion of the grill. Leave them for 2 to 3 minutes, or until they have a bit of char, and then flip them over and move them to the indirect side of the grill. Once the internal temp hits 140 degrees F remove them from the grill. Remove the lobster meat from the shell and set the shells aside. Cut the meat into bite-size pieces and place it in a mixing bowl. Add enough of the butter sauce to coat. Give it all a good stir and then spoon it back into the tail shells. Top with a squeeze of lemon, extra chives, and a pinch of salt.

Video

Roasted Poblano Grilled Cheese

Serves 8

Cook Time 30 Minutes

Ingredients

3 large poblano peppers
1 large yellow onion
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
8 slices thick sliced white bread
½ cup mayo
1 cup shredded Quesadilla cheese
2 cups shredded Oaxaca cheese
1 cup black bean tortilla chips, crushed
Tomatillo salsa, optional for serving

Heat a grill for medium heat. Crank the side burner to high-heat. Seed and stem the poblano peppers and then slice into thin strips. Thinly slice the onion. Toss the peppers and onions with salt, pepper, and olive oil. Char the peppers over high heat in a large skillet, until tender and browned, about 8 minutes. Set aside.

Coat one side of each slice of bread with mayo. Set the bread mayo side down on the grill. Sprinkle the cheese on each bread slice. Top half of bread slices with pepper and onions and crush chips.

Cook the bread until golden and the cheese is melted, about 4 minutes. Fold one cheese only bread pieces onto one pepper and onion bread slice to build a sandwich. Press down on each sandwich then use a thin flat spatula to move the sandwiches off the grill Slice each sandwich in half and serve with tomatillo salsa for dipping.

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Course Dinner, Lunch

Keyword Sandwiches

Cook Time 30

Servings 8

Ingredients

3 large poblano peppers
1 large yellow onion
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
8 slices thick sliced white bread
½ cup mayo
1 cup shredded Quesadilla cheese
2 cups shredded Oaxaca cheese
1 cup black bean tortilla chips crushed
Tomatillo salsa optional for serving

Instructions

Heat a grill for medium heat. Crank the side burner to high-heat. Seed and stem the poblano peppers and then slice into thin strips. Thinly slice the onion. Toss the peppers and onions with salt, pepper, and olive oil. Char the peppers over high heat in a large skillet, until tender and browned, about 8 minutes. Set aside.
Coat one side of each slice of bread with mayo. Set the bread mayo side down on the grill. Sprinkle the cheese on each bread slice. Top half of bread slices with pepper and onions and crush chips.
Cook the bread until golden and the cheese is melted, about 4 minutes. Fold one cheese only bread pieces onto one pepper and onion bread slice to build a sandwich. Press down on each sandwich then use a thin flat spatula to move the sandwiches off the grill Slice each sandwich in half and serve with tomatillo salsa for dipping.

Video

Hot Honey Pizza

Serve 4

Cook Time 35 Minutes

Cook Time 25 Minutes

For the jalapeno poppers

4 large jalapenos
4 ounces cream cheese
4 ounces shredded Cheddar cheese
4 cloves garlic, minced
2 teaspoons Salt Pepper + Three Chiles Rub, divided
½ teaspoon Worcestershire sauce

For the burgers

8 sliced uncured bacon
1 ¼ pounds ground beef
2 teaspoons Salt Pepper + Three Chiles Rub
4 slices mild cheddar cheese
4 burger or potato buns
1 small red onion, thinly sliced
1 small head bibb lettuce, rinse and torn

Cook the poppers over indirect heat until the bacon is crispy, about 20 minutes.

Build each burger by topping each bun with lettuce, red onion, a burger patty and two jalapeno poppers each.

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Course Dinner, Lunch

Keyword Pizza

Cook Time 15

Ingredients

For the pizza

1 pound store bought pizza dough at room temperature
½ cup all-purpose flour for rolling the pizza dough
¼ cup olive oil divided
8 ounces parts skim mozzarella grated
6 ounces thinly soppressata
1/2 small red onion thinly sliced
½ cup fresh basil leaves

Calabrian Hot Honey

1 cup honey
4 calabrian chiles

Basic Pizza Sauce

1 28 oz can crushed or whole peeled tomatoes
1/4 cup olive oil
1 teaspoon kosher salt
a few leaves of fresh basil
a pinch of crushed red pepper

Instructions

Start by dividing the store-bought dough into two portions and rolling them into balls (teehee). Cover with a clean kitchen towel and allow them to come to room temp, about 90 minutes.
While the dough warms up, make the hot honey and pizza sauce. Combine the honey and calabrian chiles in a small saucepan and bring to a simmer. Remove from the heat and set aside to cool while you finish the sauce and bake the pizzas
For the pizza sauce. Combine the canned tomatoes, olive oil, kosher salt, a pinch of crushed red pepper, and a few leaves of fresh basil. Blend with a blender or immersion blender but don’t whip too much air into it. Set aside.
Heat a gas grill or charcoal grill to high-heat — we’re aiming for 450 to 500 degrees F. Lightly flour a work surface and working with one dough ball at a time, roll out the dough as thinly as possible. Brush the grill grates with olive oil and grill the plain pizza dough for 2 minutes on each side.
Remove the par-baked pizza dough from the oven and divide the cheese between the two pizzas. Add the sliced soppressata and red onions in an even layer. Dollop on the pizza sauce — you’ll use about ⅓ a cup per pizza. Save the remaining pizza sauce for another recipe.
Grill the pizzas over direct heat until golden brown with a little char and the cheese is melted, about 5 minutes. Drizzle the hot pizza with the hot honey and top with more basil. Slice and serve.
Recipe Notes Pizza sauce can be made up to 5 days in advance. Store leftover sauce in the freezer for up to 3 months. Grilled Pizza is best eaten the day it is made. Leftovers can be stored in the fridge for a day or two. We like reheating on the grill or in a hot oven to get it crispy.

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Bacon Wrapped Jalapeño Popper Burger

For the jalapeno poppers

For the burgers

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