Grilled Lil Smokies with Elote-Inspired Topping
If you’re looking for a great party bite that’s easy to prep, quick to grill, full of flavour and fun to serve, these grilled Smokie Poppers 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.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!
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.
💬Tried this recipe?
- We’d LOVE it if you left a rating and review — your feedback helps others (and us!)
Video
Notes
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.
Tried this recipe?Let us know how it was!