Smoked Jalapeno Poppers Recipe
User Reviews
5
Smoked Jalapeno Poppers Recipe
Description
This recipe involves slicing jalapenos lengthwise, removing seeds and membranes for space and heat control, then stuffing them with a blend of cream cheese (and optional shredded cheddar), smoked paprika, garlic powder, salt, pepper, and optional red pepper flakes. Each stuffed half is wrapped in a bacon slice secured with toothpicks to keep the bacon tight during smoking.
The poppers are smoked at 300°F using wood chips (hickory in this case) for an hour to an hour and twenty minutes until the peppers soften and the bacon begins to crisp. Additional rounds of smoke deepen the flavor. Optionally, a brief broil crisps the bacon further just before serving. The mix of creamy cheese filling, smoky bacon, and tender peppers delivers a rich and complex bite.
The process highlights managing smoke intensity and cooking time based on personal preference for smokiness and bacon crispness, with regular monitoring to avoid overcooking.
Ingredients
- 8 jalapeno pepper
- 8 ounces cream cheese or use 4 ounces cream cheese + 4 ounces shredded cheddar cheese
- 1 teaspoon smoked paprika or more to taste
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
- red pepper flakes optional, spicy
- 16 lices Bacon or use 8 slices cut in half for smaller poppers
Instructions
- Heat your smoker to 300 degrees F.
- Slice the jalapeno peppers in half lengthwise and scoop out the insides with a spoon.
- Add the cream cheese (+ cheddar cheese, if using), smoked paprika, garlic powder, salt and pepper, and red chili flakes to a bowl and mix well.
- Fill each jalapeno pepper half with the spicy cheese mixture. You might have some leftover, depending on the size of your peppers. Just distribute evenly.
- Wrap each stuffed jalapeno boat with a slice of bacon. Pierce with toothpicks to hold the bacon in place. NOTE: You can use half a bacon slice with smaller peppers, and as a calorie saver.
- Sprinkle the poppers with extra smoked paprika and red pepper flakes and smoke them for 60-80 minutes, or until the peppers soften and the bacon is starting to crisp. You can blast them with the broiler a couple of minutes at the end if you need to.
- Remove from heat, cool slightly, and serve.
Notes
- Start the smoker by adding wood chips first to ensure smoke is established before adding poppers.
- Perform multiple rounds of smoking throughout cooking to deepen smoky flavor; one round gives milder smoke.
- Hickory wood chips were used here, but use any preferred smoking wood to influence flavor.
- Check the poppers after about 45 minutes to monitor bacon crispness and pepper tenderness adjusting cooking as needed.
- A short broil at the end can help achieve desired bacon crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16poppers
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 30mg | 10% |
| Sodium | 192mg | 8% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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