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Celebrate the BBQ classic Smoked Jalapeno Poppers that instantly hits every craving with smoky, spicy, tangy, and salty flavors using four simple ingredients. Combining an easy process ideal for any level of griller along with the ability to customize, there’s a reason these smoked stuffed jalapenos are so beloved.
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Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/
INGREDIENTS
- 8 large jalapeno peppers
- 8 ounces cream cheese, room temp (See Notes)
- 2 teaspoons Signature Sweet & Smoky Rub
- 16 slices thin-cut bacon
INSTRUCTIONS
- In a large bowl mix the cream cheese, and other cheeses if using, along with the seasonings of choice.
- Slice the jalapenos in half, lengthwise. Use a metal teaspoon to scoop out the seeds and membranes.
- Fill each jalapeño cavity with the cheese mixture and press it in. The amount of cheese should just come above the cut line of the jalapeno.
- Carefully wrap each with a single piece of bacon. Make sure the cheese is completely covered if possible. This works best if the ends of the bacon are also on the bottom of the jalapeno, so they don’t unwrap.
- (optional) Season the bacon with additional BBQ seasoning on the outside.
- (optional) Place the bacon-wrapped jalapenos on a baking sheet in the fridge for 30 minutes, which helps the bacon to hold its newly formed shape. Read the notes for more details about prepping ahead of time.
- Preheat your smoker to 250°F. Please jalapeños on the grill cut-side up and smoke for 1 1/2 hours.
- Increase the heat to 350°F and Grill to crisp the bacon for about 15 minutes or until it’s done to the texture you like.
- Allow them to cool for about 5 minutes before serving, they are filled with molten cheese!
Celebrate the BBQ classic Smoked Jalapeno Poppers that instantly hits every craving with smoky, spicy, tangy, and salty flavors using four simple ingredients. Combining an easy process ideal for any level of griller along with the ability to customize, there’s a reason these smoked stuffed jalapenos are so beloved.
—
Recipe from @ChilesAndSmoke on Instagram
https://www.instagram.com/chilesandsmoke/
INGREDIENTS
- 8 large jalapeno peppers
- 8 ounces cream cheese, room temp (See Notes)
- 2 teaspoons Signature Sweet & Smoky Rub
- 16 slices thin-cut bacon
INSTRUCTIONS
- In a large bowl mix the cream cheese, and other cheeses if using, along with the seasonings of choice.
- Slice the jalapenos in half, lengthwise. Use a metal teaspoon to scoop out the seeds and membranes.
- Fill each jalapeño cavity with the cheese mixture and press it in. The amount of cheese should just come above the cut line of the jalapeno.
- Carefully wrap each with a single piece of bacon. Make sure the cheese is completely covered if possible. This works best if the ends of the bacon are also on the bottom of the jalapeno, so they don’t unwrap.
- (optional) Season the bacon with additional BBQ seasoning on the outside.
- (optional) Place the bacon-wrapped jalapenos on a baking sheet in the fridge for 30 minutes, which helps the bacon to hold its newly formed shape. Read the notes for more details about prepping ahead of time.
- Preheat your smoker to 250°F. Please jalapeños on the grill cut-side up and smoke for 1 1/2 hours.
- Increase the heat to 350°F and Grill to crisp the bacon for about 15 minutes or until it’s done to the texture you like.
- Allow them to cool for about 5 minutes before serving, they are filled with molten cheese!
