Applewood Smoked Jalapeño Poppers

Name: Applewood Smoked Jalapeño Poppers
Prep time: 25 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 large jalapeño peppers; 8 oz cream cheese, softened; 1 cup shredded sharp cheddar; 1/4 cup green onions, sliced thin; 1/2 tsp garlic powder; 1/4 tsp smoked paprika; 12 slices bacon, cut in half

90 min 6 servings Facile

Toutes les recettes

Applewood Smoked Jalapeño Poppers

Smoked jalapeño halves filled with cream cheese and cheddar, wrapped in bacon, and kissed with sweet applewood smoke.

Préparation

25 min

Cuisson

60 min

Total

90 min

Portions

Difficulté

Facile

These smoked jalapeño poppers are a step above the deep-fried version. Halved jalapeños are loaded with a cream cheese and cheddar filling, wrapped in bacon, and slow-smoked over applewood until the bacon is crispy and the filling is bubbly. The applewood adds a subtle sweetness that complements the heat beautifully.

Ingrédients

Portions

Poppers

Instructions

Prep the jalapeños

Cut each jalapeño in half lengthwise. Remove the seeds and ribs with a small spoon. Wear gloves to avoid burning your hands.

Make the filling

Mix cream cheese, shredded cheddar, green onions, garlic powder, and smoked paprika until smooth and well combined.

Stuff and wrap

Fill each jalapeño half generously with the cheese mixture, mounding it slightly above the pepper. Wrap each stuffed half with a half-slice of bacon, securing with a toothpick.

Smoke

Set smoker to 250°F with applewood chips or pellets. Place poppers directly on the grate, filling side up. Smoke for 50-60 minutes until the bacon is crispy and the filling is golden and bubbly.

Astuce de chef : Applewood gives a mild, sweet smoke that pairs perfectly with the spicy peppers — avoid stronger woods like mesquite here.