Smoked Jalapeño Poppers

Smoked Jalapeño Poppers

Smoked Jalapeño Poppers

Smoked Jalapeño Poppers

Smoked Jalapeño Poppers

"My kids helped me make these the firsttime and thought of ways to make thembetter. After some tweaks to ingredients,we settled on this recipe. Now, we plantjalapeños in our garden every year justto make these fresh. These are familyfavorites when we have cookouts."
Course Appetizer

Ingredients
  

  • 12 large jalapeño peppers
  • 2 8-oz packages of cream cheese (softened)
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded gouda cheese
  • 12 slices of bacon cut in half
  • 1/2 cup Stubbs BBQsauce (Sticky Sweet)

Instructions
 

  • Slice jalapeñoslengthwise and remove seeds and veins.(I try to split the stem in half as well. This can be used tohold the popper when done.)
  • Mix cream cheese, cheddar and gouda. Spread cheesemixture in the cavity of each half pepper. Be sure tocompletely fill the pepper.
  • Once all peppers are filled, wrap each pepper with onepiece of bacon. This can be done in a spiralstarting attop of pepperto bottom.
  • Once all are wrapped with bacon, brush BBQsauce overthe entire pepper.
  • Smoke the poppers at 225 degreesfor 1 to 1 1/2 hours. (Iuse hickory wood chips.) Alternatively, you can cookthese in the oven at 400 degreesfor 20-25 minutes.Poppers are done when bacon looks done.
  • Serve with ranch or yourfavorite dipping sauce.
Keyword nissan, Smoked Jalapeño Poppers
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