Smoky Bacon-Wrapped Jalapeno Poppers

🧂 Ingredients

• 8 large jalapeno peppers

  halved
• 8 ounces cream cheese

  softened
• 2/3 cup shredded cheddar cheese

  use pepper jack for an extra kick
• 1/4 teaspoon garlic powder
• 1/4 teaspoon mild chili powder
• 2 tablespoons chopped fresh chives
• 8 slices bacon

  thick cut, halved
• toothpicks

Instructions

• 1 Prepare your smoker for 250 degrees F. Use a milder wood like apple or peach for
  this recipe.
• 2 Rinse jalapenos under cool water and dry them completely with paper towels.
• 3 Slice each in half lengthwise. Gently scoop out the seeds and white membrane
  with a small spoon and discard.
• 4 Combine softened cream cheese with shredded cheese and spices.
• 5 Fill each half with a cream cheese mixture, then carefully wrap each half with a
  halved slice of bacon. Secure with toothpicks.
• 6 Place the wrapped jalapeno poppers on a smoking rack and place them in the
  smoker.
• 7 Smoke the jalapeno poppers for 30-45 minutes or until the bacon is cooked and
  crisp.
• 8 Remove the jalapeno poppers from the smoker and let them cool for a few minutes
  before serving.
• 9 Store leftover popper in an airtight container in the fridge for 3 days, or
  freeze in a resealable freezer bag for up to 2 months. Reheat in a 350 degree
  oven until hot and the bacon is nice and crisp.

Nutrition Info