Smoked Jalapeño Poppers are the first recipe in our Backyard BBQ Snack Week! As soon as the temperature starts to get warm we spend as much time outside and cooking on the BBQ as we can. I ended up with a few extra jalapeños as part of a grocery order (don’t ask, long story!) and this was the perfect way to use them!
Smoking anything gives it a little extra summer kick. These scream summer, but still give you that satisfying, bar food flavor. Taking the seeds and membrane (white part) out of the jalapeños really knocks back the spice level. The cheese and bacon take care of the rest.
Seasoning
I used McCormick‘s Smokehouse Maple seasoning in my poppers, because you know… Maple! The sweetness of the maple was perfect with the bacon and hint of spice from the peppers. However, any steak seasoning would work here, either store bought or homemade.
If you put the poppers right on the grill, the cheese will leak a little and the grease from the bacon can make a mess. It’s not really a big deal, but we do really like using our BBQ Mats for this type of thing because it can contain the mess. These are the ones we have from Amazon:
At the end of the cook, if you’d like to crisp up the bacon, move the poppers over to the direct heat side and crank up the heat. It will only take a minute, but if crispy bacon is your thing, this is a great way to finish off your Smoked Jalapeño Poppers.
| This recipe is part of our BBQ Apps Week! |
Smoked Jalapeño Poppers
Ingredients
- 6 Jalapeño fairly large
- 12 slices Bacon
- 4 oz Cream Cheese softened
- 4 oz Shredded cheese
- ½ Tbsp Steak Seasoning
Instructions
- In a small bowl mix together the softened cream cheese, shredded cheese, and steakhouse seasoning until well combined and smooth
- Slice each pepper lengthwise and clean out the seeds and membrane, place on a baking sheet or large cutting board
- Place the cream cheese mixture into the hollowed out jalapeño, pressing gently with your finger
- Wrap each popper with a slice of bacon, if you need to secure the ends of the bacon using a toothpick through the popper
- Smoke at 225°F for approximately 1hr 15min, you can bump the temperature at the end to crisp up the bacon if needed
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