Spicy jalapeno peppers filled with a creamy cheese mixture, wrapped in crispy bacon, and smoked to perfection.
Ingredients:
- 12 medium jalapeno peppers
- 8 ounces cream cheese, softened
- 1 cup cheddar cheese, shredded
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 12 slices bacon, sliced in half lengthwise
Servings: 6 servings (2 poppers per serving)
Instructions:
- Preheat the smoker to 250°F.
- Slice the jalapeno peppers in half lengthwise and remove the seeds and membranes with a spoon. It’s recommended to wear gloves for this step.
- In a bowl, mix the cream cheese, cheddar cheese, paprika, onion powder, and garlic powder until well combined.
- Fill each jalapeno half with the cheese mixture, spreading it evenly.
- Wrap each jalapeno with a slice of bacon and secure with toothpicks.
- Place the bacon-wrapped jalapeno poppers in the preheated smoker and smoke for 1-2 hours until the peppers soften and the bacon starts to crisp. You can broil them for a few minutes if needed.
- Remove the poppers, let them cool slightly, and serve.
Notes:
- Serve the smoked poppers immediately after cooling.
- Leftovers can be stored in the fridge for up to 5 days.
- Smoked jalapeno poppers can be frozen for 3-6 months in an airtight container.
- Reheat the poppers in the oven at 400°F for 15-20 minutes or in an air fryer for 5 minutes until warm and crispy.
Enjoy these delicious and spicy bacon-wrapped jalapeno poppers straight from the smoker! Be careful while handling the jalapenos and savor every smoky bite.
