Description
Experience the joy of Smoked Jalapeno Popper with Bacon and Cheesy Filling, featuring a delightful blend of cream cheese and cheddar, all wrapped in crispy bacon. This easy recipe is perfect for a quick snack or party appetizer, sure to impress any crowd.
Ingredients
Scale
- 12 large jalapeño peppers halved lengthwise and deseeded
- 8 oz cream cheese softened at room temperature
- 1 cup shredded cheddar cheese
- 12 slices bacon regular cut (cut in half to make 24 half strips)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- optional: 24 toothpicks soaked in water for 30 minutes to prevent burning
Instructions
- Preheat your smoker to 225°F (107°C).
- Prepare the jalapeños by slicing them in half lengthwise and removing the seeds and membranes. Wear gloves for protection.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and smoked paprika until well blended.
- Fill each jalapeño half with the creamy cheese mixture, packing it in generously.
- Wrap half a slice of bacon around each stuffed jalapeño and secure it with a toothpick if desired.
- Place the stuffed jalapeños on the smoker rack and smoke for about 1 hour and 45 minutes, or until the bacon is crispy and the cheese is bubbly.
Notes
For an extra kick, consider adding some diced jalapeños to the cheese mixture.
Soaking the toothpicks helps prevent them from burning during the smoking process.
Adjust the amount of bacon depending on how crispy you like it.
Nutrition
- Serving Size: 1 popper
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg