Smoked Jalapeño Poppers
Smoked jalapeño poppers made with a bacon and cheese filling before smoked over hickory wood fire. This simple barbecue appetizer recipe will be an instant hit at your next backyard cook-off.
Servings: 4
Equipment
- hickory smoking wood
Ingredients
- 12 jalapeño peppers
- 1 cup cream cheese
- 1 cup cheddar cheese grated
- 4 slices thick-cut bacon
- 2 tbsp crushed red pepper flakes
Dry Rub
- 1 tsp smoked paprika
- ½ tsp dry mustard powder
- ¼ cup brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- ½ tbsp kosher salt
- 1 tsp ground black pepper
Instructions
- Fire up your smoker to 300°F (150°C)
- Place bacon on smoker grates. Close lid and smoke for 30 minutes.
- Remove bacon from smoker and place on a wire rack to cool. Reduce smoker temperature to 250°F (120°C).
- Slice jalapeño peppers in half lengthwise. Scoop out seeds with a small spoon.
- In a small bowl, combine the dry rub ingredients. Mix with a fork, crushing any lumps that may form.
- Cut the smoked bacon into small squares or chunks
- In a medium-size bowl, mix the cream cheese, grated cheese, smoked bacon pieces, and dry rub. Combine thoroughly.
- Spoon the bacon and cheese filling into each jalapeño pepper half.
- Arrange the peppers on the wire rack, leaving space between each pepper. Sprinkle the peppers with crushed red pepper flakes.
- Place the wire rack on smoker grates. Add hickory wood chips to coals or wood tray and close lid. Smoke for 30-40 minutes until cheese has melted and peppers have softened.
- Remove jalapeño poppers from the smoker and enjoy immediately