Easy Bacon Wrapped Smoked Jalapeno Poppers Recipe
This easy Bacon Wrapped Smoked Jalapeno Poppers recipe combines a spiced and flavorful cream cheese and cheddar filling with spicy jalapenos and crispy bacon for the ultimate summertime appetizer!
Servings: 16
Equipment
- Electric Smoker
- toothpicks
Ingredients
- 4 oz cream cheese, softened to room temperature
- 4 oz sharp white cheddar, shredded (avoid aged cheese)
- ½ teaspoon coarse kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 8 fresh jalapenos, halved lengthwise, seeds and pulp removed
- 16 slices slices bacon (preferably thin sliced)
Instructions
- Mix softened cheese and cheddar with spices in a medium bowl. 2. Slice each pepper in half, remove seeds and pulp, and stuff each jalapeño half with the cream cheese mixture, being careful not to overfill so they do not overflow in the smoker while cooking. ou may have a bit of extra filling, depending on the size of your peppers. 3. Wrap each stuffed jalapeño pepper with bacon, and secure with 2 toothpicks on top and bottom to keep the bacon in place while cooking, going across width-wise. 4. Heat smoker to 275 degrees, and fill with wood chips of choice (ideally apple, pecan, or cherry wood). 5. Once your smoker is at temperature and smoking, set the poppers directly on the smoker rack. 6. Close smoker and smoke for 1 to 2 hours, until bacon is cooked through to desired doneness. Ideally, leave the peppers with the smoker door closed for at least 45 minutes prior to checking on them to retain the smoke flavor. Note: Since cooking times can vary depending on your smoker and the bacon used, I recommend checking them about an hour into cooking, and once the bacon is cooked to your desired doneness, the cheese and peppers should be softened and ready to go as well. Optional: Use your smokers broil function to crisp the bacon for a few minutes before pulling from the smoker and plating, if you feel they need it.