If you’re looking for a great party bite that’s easy to prepare, quick to grill, full of flavour, and fun to serve, these Grilled Lil Smokies with Elote-Inspired Topping are it!
We used Grimm’s Jalapeño & Cheddar Poppers, grilled them until golden and gooey, then gave them an elote-inspired upgrade with a cheesy, zesty topping made from cotija, lime zest, and smoky spices.
As someone who grills year-round and has cooked more than my share of game day bites and backyard snacks, I love recipes that bring big flavour in small, crowd-pleasing portions. Grilling is my favourite way to get a perfect snap, a beautiful blister on the casing, and that irresistible molten cheese centre.
Once grilled, we placed the poppers on a platter and sprinkled the elote-inspired topping over them while they were still hot. Then we skewered each popper with a fresh lime wedge so guests could squeeze that bright citrus right on top. The balance of creamy cheese, smoky heat, and lime is so good, and they disappeared almost as fast as they hit the platter!
This Grilled Smokie Poppers with Elote-Inspired Topping recipe was created in partnership with Grimm’s Fine Foods. All opinions in this post are my own.
Ingredients
Smokies
- Grimm’s Jalapeño & Cheddar Poppers
- Avocado oil (or a neutral oil)
Elote-Inspired Toppings
- Cotija cheese (or feta)
- Lime zest
- Smoked paprika
- Chili powder (optional)
- Cilantro (optional)
- Flaky sea salt
For Serving
- Limes
- Small skewers or cocktail picks
See the recipe card below for quantities.
Instructions
Preheat the Grill
Preheat your grill to medium-high heat (around 400°F). Clean and oil your grates to prevent sticking — the cheese inside the poppers can ooze out as they heat.
Make the Toppings
In a wide, shallow dish or small platter, mix together the crumbled cotija, lime zest, smoked paprika, chili powder (if using), cilantro, and a pinch of flaky sea salt. Spread the mixture out in an even layer so it’s ready when the hot poppers come off the grill.
Prep the Poppers
Toss the Grimm’s Jalapeño & Cheddar Smokie Poppers with a bit of neutral oil to lightly coat them. This helps promote even browning on the grill.
Grill the Poppers
Place the poppers directly on the grill and cook for 8 to 10 minutes, turning occasionally. You’re looking for golden blistering on the outside and melty, cheesy goodness on the inside.
Add the Elote-Inspired Toppings
While the poppers are still hot, transfer them to the dish with the topping and generously sprinkle the mixture over them. Gently press the poppers into the mixture to help the cheesy, zesty coating cling.
Skewer and Serve
On each skewer, add a fresh lime wedge followed by a dressed popper. Arrange on a platter and serve warm. Just before eating, guests can squeeze the lime over the popper for a fresh, zesty finish.
Pro Tips
- Use the broiler in a pinch: No grill? Pop these under the broiler for a few minutes until blistered and golden.
- Batch tip: Hosting a larger group? Double the recipe and keep finished poppers warm in a low oven (around 200°F) until ready to serve.
If you love this lil smokies recipe, try these:
- Air Fryer Kolbassa (Kielbasa) Fries with Spicy Mustard Aioli
- Ham Garlic Sausage and Pineapple Salsa Sliders
- Air Fryer Sausage Meatballs
- Grimm’s Original Bavarian Smokies
📖 Recipe
Grilled Lil Smokies with Elote-Inspired Topping
Equipment
- 20 small skewers or cocktail picks
Ingredients
Smokies
- 1 500 g package Grimm’s Jalapeño & Cheddar Poppers (20 pieces)
- Avocado oil or a neutral oil
Elote-Inspired Toppings
- ⅔ cup finely grated cotija cheese or feta
- 2 limes zest only
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder optional
- 3 tablespoons finely chopped cilantro optional
- Flaky sea salt to taste
For Serving
- 1 ½ large limes (slice each lime into 8 wedges then cut each wedge in half)
Instructions
Preheat the Grill
- Preheat your grill to medium-high heat (around 400°F). Clean and oil your grates to prevent sticking — the cheese inside the poppers can ooze out as they heat.
Make the Toppings
- In a wide, shallow dish or small platter, mix together the crumbled cotija, lime zest, smoked paprika, chili powder (if using), cilantro, and a pinch of flaky sea salt. Spread the mixture out in an even layer so it’s ready when the hot poppers come off the grill.
Prep the Poppers
- Toss the Grimm’s Jalapeño & Cheddar Smokie Poppers with a bit of neutral oil to lightly coat them. This helps promote even browning on the grill.
Grill the Poppers
- Place the poppers directly on the grill and cook for 8 to 10 minutes, turning occasionally. You’re looking for golden blistering on the outside and melty, cheesy goodness on the inside.
Add the Elote-Inspired Toppings
- While the poppers are still hot, transfer them to the dish with the topping and generously sprinkle the mixture over them. Gently press the poppers into the mixture to help the cheesy, zesty coating cling.
Skewer and Serve
- On each skewer, add a fresh lime wedge followed by a dressed popper. Arrange on a platter and serve warm. Just before eating, guests can squeeze the lime over the popper for a fresh, zesty finish.
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Video
Notes
- Use the broiler in a pinch: No grill? Pop these under the broiler for a few minutes until blistered and golden.
- Batch tip: Hosting a larger group? Double the recipe and keep finished poppers warm in a low oven (around 200°F) until ready to serve.
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