Campfire Damper & Jalapeño Poppers


One of the only things more satisfying than poking a stick at a campfire would have to be using a stick to cook something delicious over the same campfire. Having achieved a beginner level of campfire cooking; toasting lamingtons, croissants and sandwiches, Mark and I decided to progress our campfire cookery skills to a simple damper recipe. Enjoying this campfire classic stuffed with the spicy cheesiness of our poor man's jalapeño poppers will warm you from the inside out whilst you return to the serious business of poking campfire embers as the night closes around you. 





  • 220g flour
  • 1 tbsp baking powder 
  • 40g butter
  • 200mL milk 
  • 3 pinches salt


  • 6 Jalapeños
  • 50g smoked Cheddar cheese 
  • 50g Comté cheese



Jalaeño Poppers

  1. Cut the stem cap off each jalapeno and set aside - you will need these later. Scoop out the seeds from inside each jalapeño
  2. Stuff each jalapeño with an equal mix of the Cheddar and Comté cheeses leaving enough room at the top to fit the cap of the jalapeño inside to act as a cheese plug. You may need to cut down the top of the jalapeño cap for it to fit snugly inside.
  3. With the cap end at one end, line the jalapeño poppers neatly in a row and wrap into a parcel using foil. There should be at least 2 layers of foil on each side. Take note of which end of the parcel has the caps, because you will want to keep those right-way up to avoid any cheese spillages. 
  4. Prop the jalapeño parcel amongst the flames of your campfire so the poppers remain upright so they can start to cook as you prepare your damper


  1. In a mixing bowl combine the flour, baking powder and salt
  2. Chop the butter into small pieces and rub through the flour mixture with your fingers
  3. Make a well in the middle of the mixture and pour in the milk
  4. Using a fork gently incorporate the milk into the flour being careful not to overmix the dough
  5. Using both hands gently squeeze and pat the dough until it comes together in a nice ball
  6. Place the dough ball onto a lightly floured chopping board and divide into four balls
  7. Taking the first ball gently roll it out with your hands, you can slightly flatten it to a rough 1cm thick dough snake. Repeat with the remaining dough balls
  8. Taking your damper stick wrap the first dough snake around the end working your way down the stick. Squeeze the edges of the dough snake together to make sure there are no gaps where the edges of the damper meet. Repeat for the rest of the dough snakes
  9. Hold each damper stick over your campfire's flame and allow to cook through rotating the sticks until the damper is an even light toasted brown 
  10. Check on your jalapeño parcel and flip the parcel around to help the reverse side of the poppers cook through. Make sure that the parcel remains upright so the cheese stays inside the jalapeños instead of escaping and oozing all inside the foil
  11. Once your damper is cooked through gently squeeze and twist the damper off each stick so it remains in one piece
  12. Remove the jalapeño parcel from the fire - the poppers should be slightly blistered and golden brown with the cheese nicely melted on the inside
  13. Remove the caps from the jalapeños and carefully stuff as many poppers inside each damper that will fit
  14. Serve with salsa and guacamole for a campside fiesta or enjoy your jalapeño popper stuffed damper by itself whilst you return to stoking the embers with your favourite campfire poking stick 


  • Make sure your chosen damper stick is at least the width of the jalapeños otherwise they won't fit neatly inside
  • If using self-raising flour for this recipe you won't need to add in the baking powder  
  • We used almond milk for this recipe but you can use whichever milk you have