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 by Zimmy’s Nook 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 disappear fast.
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)
- Zest of 2 small limes
- 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)
- 20 small skewers or cocktail picks
Instructions
- Preheat the Grill
Preheat your grill to medium-high heat (around 400°F). - 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 (optional). Spread the mixture out in an even layer. - Prep the Poppers
Toss the Grimm’s Jalapeño & Cheddar Smokie Poppers with a bit of neutral oil to lightly coat them. - Grill the Poppers
Place the poppers on the grill and cook for 8 to 10 minutes, turning occasionally, until they are nicely blistered and golden brown. - Add the Elote-Inspired Toppings
While the poppers are still hot, transfer them to the dish with the toppings and generously sprinkle the mixture over them. Gently press the poppers into the mixture to help it 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, squeeze the lime over the popper for a fresh, zesty finish.
