Smoked Jalapeño Poppers
Jalapeños stuffed with cheese and wrapped in bacon then smoked low and slow on the BBQ.
Pin Recipe
Servings :12 poppers
Calories: 155kcal
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
Notes
We set up the grill using indirect heat to maintain the temperature and put the poppers on the side that wasn't turned on. We also used bbq sheets/mats to prevent the cheese and grease from spilling into the bbq grates.
Check them after about an hour, they may be close to done depending on the size of the peppers and how thick your bacon was cut.
Nutrition
Calories: 155kcal | Carbohydrates: 1g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 235mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 279IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 1mg
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