Smoked Jalapeno Poppers (You Can Not Resist These Bad Boys)

A Basket Full of Jalapenos

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 & I am hooked!

They are cheesy, spicy and 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. 

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.

Most  smoked jalapeno popper are just stuffed with cream cheese & cheese. However I like add something a little different. Chicken stuffing, it adds soooooo much flavor and substance and it makes sure you don’t have juices running everywhere!

 

What Sort of Wood Do You Need For Smoked Jalapeno Poppers?

I find that pecan or cherry wood works best for smoking  jalapeno poppers. Both have a strong rich flavour that will give the poppers a dark colour 

Hot Tips for Smoked Jalapeno Poppers

See my hot tips for the best smoked jalapeno poppers below!

  • Make sure you wear gloves. You may find that you get a burning sensation feeling for hours afterwards. The burning may also spread to other parts of your body you touch as aswell.
  • Cut and seed the jalapenos under water. This reduces the spicy fumes hanging about in the kitchen.
  • If you’re looking for a milder taste, deseed your peppers and let them soak for at least 30 minutes before cooking.
  • The bigger the pepper the more spice it will contain. So choose your sizes depending on your taste. 

Smoked Jalapeno Poppers Recipe

Smoked jalapeño Poppers Recipe

Jalapeno’s have a fantastic natural flavour. Smoking them brings out a totally different side that I have never experienced before. If you can’t get enough of that smoky flavour I highly recommend using a smoked cheese forthe filling! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer
Cuisine: Barbecue
Servings: 4 people
Author: Charlie

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

  • Preheat your grill to 400°F following your grills manufacturers instructions and set up for indirect grilling.
  • 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.
  • 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).
  • 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.
  • You are looking to cook the jalapeños until the bacon has grilled to golden brown and crispy. This will take around 20 – 25 minutes.
  • 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

  • Preheat your smoker to 225°F following your smokers manufacturers instructions.
  • 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.
  • 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).
  • Place the jalapeños on your smoker racks (with a drip pan underneath) and smoke for 1 – 1.5 hours.
  • You are looking for the bacon to be crispy and golden brown.
  • 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. 

Still Hungry For More?

The Best Electric Smoker Under 200 Dollars [Mar 2019]
The Best Electric Smoker Under $200
The Best Carving Knives of 2019 (These Knifes Are Seriously On Point)
The Best Carving Knives of 2019 (These Knifes Are Seriously On Point)
Masterbuilt 20070910
Smoker Review: Masterbuilt 20070910
Homemade Honey BBQ Sauce Recipe (Forget All About Your Traditional BBQ Sauce)
Homemade Honey BBQ Sauce Recipe (Forget All About Your Traditional BBQ Sauce)
0/5 (0 Reviews)

Leave a Comment

Your email address will not be published. Required fields are marked *