Smoked Jalapeno Poppers

How to Make Smoked Jalapeno Poppers

1. 1

   Step 1: Prepare the jalapenos

   Wear gloves if desired. Slice each jalapeno in half lengthwise and remove seeds and membranes with a small spoon for less heat (leave some seeds for more spice). Rinse and pat dry with paper towels.

   For this step

   • 12 countfresh jalapenos
   • 8 ozcream cheese, softened
   • 1 cupsharp cheddar, shredded
   • 1/2 tspgarlic powder
   • 1/2 tsponion powder
   • 1/4 tspsalt
   • 1/4 tspblack pepper
   
2. 2

   Step 2: Make the cheese filling

   In a medium bowl, beat together the softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, and black pepper until well combined and smooth. Chill briefly if the mixture is very soft—this makes stuffing easier.

   For this step

   • 8 slicesbacon slices (regular or thin)
   • 2 tbspbrown sugar (optional, for glazing)
   • 12 counttoothpicks
   
3. 3

   Step 3: Stuff and wrap

   Fill each jalapeno half with the cheese mixture, mounding slightly. Cut each bacon slice in half crosswise; wrap each stuffed jalapeno half with a half-slice of bacon and secure with a toothpick. If using brown sugar, sprinkle a little over each wrapped popper to create a caramelized glaze.
   
4. 4

   Step 4: Preheat smoker or grill

   Set smoker or grill for indirect cooking and preheat to 225–250°F (107–121°C). If using a charcoal or gas grill, set up a cooler side for indirect heat and add wood chips for smoke if desired (hickory or apple work well).
   
5. 5

   Step 5: Smoke/grill the poppers

   Place the poppers on the grill grate over indirect heat, bacon seam-side down. Smoke or grill until bacon is cooked through and slightly crisp and the cheese is melted, about 25–35 minutes. Rotate once for even cooking; tent with foil for the last few minutes if cheese is oozing too quickly.
   
6. 6

   Step 6: Rest and serve

   Remove poppers from the grill and let rest 3–5 minutes. Remove toothpicks if desired, then arrange on a platter and serve warm.
   

1. Wear gloves if desired. Slice each jalapeno in half lengthwise and remove seeds and membranes with a small spoon for less heat (leave some seeds for more spice). Rinse and pat dry with paper towels.
2. In a medium bowl, beat together the softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, and black pepper until well combined and smooth. Chill briefly if the mixture is very soft—this makes stuffing easier.
3. Fill each jalapeno half with the cheese mixture, mounding slightly. Cut each bacon slice in half crosswise; wrap each stuffed jalapeno half with a half-slice of bacon and secure with a toothpick. If using brown sugar, sprinkle a little over each wrapped popper to create a caramelized glaze.
4. Set smoker or grill for indirect cooking and preheat to 225–250°F (107–121°C). If using a charcoal or gas grill, set up a cooler side for indirect heat and add wood chips for smoke if desired (hickory or apple work well).
5. Place the poppers on the grill grate over indirect heat, bacon seam-side down. Smoke or grill until bacon is cooked through and slightly crisp and the cheese is melted, about 25–35 minutes. Rotate once for even cooking; tent with foil for the last few minutes if cheese is oozing too quickly.
6. Remove poppers from the grill and let rest 3–5 minutes. Remove toothpicks if desired, then arrange on a platter and serve warm.