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Smoked Jalapeno Poppers (Wrapped In Bacon)

Jalapeno poppers are one of the best appetizers to come from our brothers down in Mexico. In my opinion they have everything that you could ever ask for. 

They are cheesy, spicy and when deep-fried crunchy. They are the perfect accompaniment to a cold beer and watching the game - and who doesn't love that? 

However, this Jalapeno popper recipe has a twist. They are not deep fried, they are cooked using your smoker or grill. The flavour the Jalapeno's pick up being cooked this way is phenomenal. Especially when using a smoked cheddar or smoked bacon. 

Because the seeds have been take out of the Jalapeno's they are not very hot, so I love these smoked Jalapeno poppers with a side of sriracha hot sauce for dipping. The combination of melted cheese and sriracha is heavenly. 

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Smoked jalapeño Poppers

Course Appetizer
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 12 ounces of your favorite cheese cream cheese, smoked cheese, blue cheese or goats cheese work really well
  • 20 large jalapeño peppers
  • 24 sprigs cilantro or parsley leaves
  • 10 strips of smoked bacon halved widthwise

Instructions

Indirect Grilling

  1. Preheat your grill to 400°F following your grills manufacturers instructions and set up for indirect grilling.

  2. Cut the top of each jalapeño so you can remove all the seeds. The top of the jalapeño is the end with the stem. Make sure you do not throw the tops away, these are important.

  3. Stuff each jalapeño full of your favorite cheese, or cheese mix. Once each jalapeño is stuffed, replace the tops back on the secure closed with a strip of bacon and a toothpick or small skewer (this is important otherwise your cheese will escape).

  4. Place the jalapeños on the grill away from the heat source, making sure you have a drip pan underneath. Lay the jalapeños straight on the grill plates or on a grilling rack or tray if you have one.

  5. You are looking to cook the jalapeños until the bacon has grilled to golden brown and crispy. This will take around 20 - 25 minutes.

  6. When serving be very careful, the cheese inside is extremely hot. If possible you are best to wait 5 minutes before eating to avoid mouth burns.

Smoking

  1. Preheat your smoker to 225°F following your smokers manufacturers instructions.

  2. Cut the top of each jalapeño so you can remove all the seeds. The top of the jalapeño is the end with the stem. Make sure you do not throw the tops away, these are important.

  3. Stuff each jalapeño full of your favorite cheese, or cheese mix. Once each jalapeño is stuffed, replace the tops back on the secure closed with a strip of bacon and a toothpick or small skewer (this is important otherwise your cheese will escape).

  4. Place the jalapeños on your smoker racks (with a drip pan underneath) and smoke for 1 - 1.5 hours.

  5. You are looking for the bacon to be crispy and golden brown.

  6. When serving be very careful, the cheese inside is extremely hot. If possible you are best to wait 5 minutes before eating to avoid mouth burns. 

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Charlie

You will more often than not find me in my backyard. I will have one hand tightly gripped to a can of beer and the other hand tightly gripped to my spatula. Not to long ago I got obsessed with Grilling, smoking and BBQ-ing. I can't get enough.. and neither can my family!

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