Smoked Bacon-Wrapped Jalapeno Poppers
These Smoked Bacon-Wrapped Jalapeno Poppers are seriously delicious and definitely worth making. The jalapeño peppers are stuffed with a cheesy filling, wrapped in bacon, then smoked until the bacon is nice and crispy.
Servings: 4 people
Calories: 104kcal
Ingredients
- 8 Jalapeno peppers
- 8 ounces cream cheese softened
- ¾ cup cheddar cheese shredded
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 8 bacon slices regular bacon, cut in half
- ⅛ teaspoon red pepper flakes optional
Instructions
- Preheat your smoker to 250℉.
- Cut jalapenos in half lengthwise and remove the seeds and the white membrane.
- Beat cream cheese with an electric mixer until smooth in a medium mixing bowl. Add cheddar cheese, smoked paprika, and garlic powder. Mix until combined.
- Fill each jalapeño half with the cream cheese mixture. Divide the filling mixture evenly among all of the peppers.
- Wrap each stuffed jalapeno with a piece of bacon and tuck bacon underneath the pepper. You can also secure the bacon with a toothpick. Sprinkle red pepper flakes on top of the peppers if desired.
- Place jalapeno poppers directly on the grill grates of your smoker or on a grilling tray. Smoke for 60-90 minutes, or until the peppers soften and the bacon is cooked through and crispy. You can also put the poppers under the broiler in your oven for 2 minutes to crisp up the bacon.
- Remove from the smoker and serve immediately with your favorite dipping sauces.
Notes
- Use gloves when removing the seeds and membrane.
- For extra spice, leave in some seeds.
- The cooking time will depend largely on the size of your peppers. Large peppers will take longer to cook than smaller peppers.
Nutrition
Calories: 104kcal | Carbohydrates: 4g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 182mg | Potassium: 127mg | Fiber: 1g | Sugar: 2g | Vitamin A: 726IU | Vitamin C: 40mg | Calcium: 155mg | Iron: 0.5mg
