Smoked Jalapeño Poppers Recipe

Once you serve up smoked jalapeno wrapped in bacon your friends and family will be begging you to make them again! Jalapenos have a fantastic natural flavor. Smoking them brings out a totally different side that I have never experienced before.

I highly recommend using cheddar cheese in your filling and don't forget to wrap them in bacon!

Prep Time10 mins

Cook Time2 hrs

Total Time2 hrs 10 mins

Course: Appetizer, Side Dish

Cuisine: Barbecue, grill

Servings: 5 people

Calories: 200kcal

Author: Charlie

Cost: 9

Ingredients

250 ounces cream cheese
250 grams your favorite cheese shredded cheddar cheese, blue cheese or goats cheese work really well
15 large jalapeño peppers
2 tsp garlic powder
2 tsp smoked paprika
4 tsp dried onion
1 tsp honey
10 slices bacon halved widthwise

Instructions

Indirect Grilling

Preheat your grill to 350°F
Slice the thejalapeño long way you can remove all the seeds.
Place the cream cheese, shredded cheese, dried onion, garlic powder, smoked paprika, and chili flakes (optional) in a bowl and mix.
Stuff each half of the jalapeño full of your cheese mix. Once each jalapeño is stuffed, wrap in a strip of bacon and a toothpick (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 260°F following your smokers manufacturers instructions.
Slice the thejalapeño long way you can remove all the seeds.
Place the cream cheese, shredded cheese, dried onion, garlic powder, smoked paprika, and chili flakes (optional) in a bowl and mix.
Stuff each half of the jalapeño full of your cheese mix. Once each jalapeño is stuffed, wrap in a strip of bacon and a toothpick (this is important otherwise your cheese will escape).
Place the jalapeños on your smoker racks (with a drip pan underneath) and smoke for 50 - 80 minutes. Rotate the racks every 30 minutes
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.