Smoked Jalapeno Poppers Recipe
Delicious when smoked, these Jalapeno Poppers are stuffed with a tasty garlic crouton breadcrumb and cheese then wrapped in bacon.
Ingredients
- 12 Each Jalapeno Peppers
- 4 Ounces Cream Cheese room temperature
- ½ Cup Sharp Cheddar Cheese freshly grated
- ½ Cup Texas Toast Croutons crushed
- 12 Slices Bacon regular thickness
Instructions
- In the bowl of a stand mixer add the cream cheese, cheddar cheese and crushed garlic croutons and mix for about 5 minutes until totally combined and soft.4 Ounces Cream Cheese, ½ Cup Sharp Cheddar Cheese, ½ Cup Texas Toast Croutons
- Take each jalapeno pepper and cut the tops off. Dig out the seeds and membranes trying not to split the pepper.12 Each Jalapeno Peppers
- Fill each jalapeno with the cream cheese filling then wrap with a slice of bacon. Use toothpicks to help secure in place.12 Slices Bacon
- Add to a preheated smoker at 220°F and cook for about 1-½ hours.
- Remove from the smoker and serve immediately. Remove the toothpicks if needed for little ones.
Notes
Use toothpicks to secure the bacon in place and also to hold the top on so that the jalapeño popper filling doesn't ooze out.
Use your favorite chips/pellets for the smoker. We used mesquite or hickory wood, but this is optional.
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Nutrition
Serving: 1g | Calories: 275kcal | Carbohydrates: 6g | Protein: 14g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 61mg | Sodium: 606mg | Fiber: 1g | Sugar: 2g
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