That’s it, my friends. I hope you enjoy your smoked jalapeno poppers. Great recipe! Perfect for game day. Let me know if you make them. I’d love to hear how it turned out for you. Keep it spicy! We’re making them a bit differently this time around, and I think you are going to love these. Fire up your smoker, my friends. Today we’re serving up Smoked Jalapeno Poppers, and they are addictive! These are bacon wrapped jalapeño poppers stuffed with seasoned cream cheese then smoked at mid level heat until the bacon becomes just the right amount of crispy. I can’t get enough of these. Let’s talk about how we make smoked jalapeno poppers, shall we? Core the Jalapenos. Slice the jalapeno peppers in half lengthwise and scoop out the insides with a spoon or a paring knife. Mix the Stuffing. 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. Stuff the Peppers. Fill each jalapeno pepper half with the spicy softened cream cheese mixture. You might have some leftover, depending on the size of your peppers. Just distribute evenly. Wrap them in Bacon. 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. Smoke the Poppers. 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. Serve Them Up! Remove from heat, cool slightly, and serve. Boom! Done! What do you think? They look amazing, don’t they? I can eat these all day long! Serve them up and make everyone love you. You, my friend, are the hero of the day. You can also add in some cayenne for additional heat. Chili powder is a nice addition as well. The Smoke. I like to get my smoke going right away by adding a couple handfuls of wood chips to the smoker first. Once they start to smoke, I add the poppers to the smoker and hit them with smoke right off the bat. Then, I do two more rounds of smoke part way through cooking. You can do only 1 round of smoking to a less pronounced smoky flavor. I used hickory chips today, but use your favorite wood. For Spicier Jalapeno Poppers. Once you core out the seeds and ribs, you can chop up the spicy innards and incorporate them into the cheese mixture. This way you will get more of that spicy heat with your jalapeno poppers! I do this all the time. Cooking Times. Cooking Times can vary, depending on your temperatures and bacon. Just keep an eye on it and check after 45 minutes. If the bacon crisps up enough to your tastes, the poppers are probably done. The cheeses should be nice and soft, and the peppers themselves softened up. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
