Description
Classic jalapeno poppers with smoked beef bacon elevate game-day appetizers to new heights. Spicy peppers stuffed with creamy cheese and wrapped in smoky bacon create an irresistible snack you cannot resist.
Ingredients
Scale
- 12 large jalapenos, halved and seeds removed
- 8 oz (226 g) cream cheese, softened
- ½ cup (120 ml) shredded cheddar cheese
- ½ cup (120 ml) shredded pepper jack cheese
- ½ cup (120 ml) cooked ground beef (or smoked brisket, finely chopped)
- 12 slices beef bacon (cut in half)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ cup (60 ml) BBQ sauce
- Toothpicks (to secure bacon)
Instructions
- Prep Smoker: Ignite the smoker to a consistent 250F, utilizing aromatic woods like hickory, cherry, or pecan to impart deep, smoky undertones into the dish.
- Craft Filling: Thoroughly blend cream cheese, cheddar, pepper jack, garlic powder, onion powder, smoked paprika, and finely chopped cooked ground beef or brisket until achieving a velvety, homogeneous texture.
- Prepare Jalapeños: Slice peppers lengthwise, delicately removing seeds to control heat intensity, then lavishly fill each half with the rich, creamy meat mixture.
- Bacon Wrap: Encase each stuffed jalapeño with a half slice of beef bacon, securing with toothpicks if needed to maintain structural integrity.
- Smoke and Glaze: Position bacon-wrapped poppers on smoker grates, allowing them to slowly transform over 1.5 to 2 hours until bacon turns golden and crisp, jalapeños become tender. During the final 15 minutes, brush with tangy BBQ sauce for an additional flavor dimension and glossy finish.
- Serve: Remove from smoker, let rest momentarily, and present while still warm, inviting guests to experience the complex interplay of smoky, spicy, and savory notes.
Notes
- Manage Jalapeño Heat: Carefully remove all seeds and white membranes to reduce spiciness, ensuring a milder experience for heat-sensitive guests while maintaining the pepper’s signature flavor.
- Select Quality Bacon: Choose thick-cut beef bacon with good marbling to guarantee crispy texture and prevent burning during the extended smoking process.
- Cheese Mixture Consistency: Mix cheese filling thoroughly but avoid overmixing, which can create a dense texture; aim for a smooth, spreadable consistency that holds its shape when stuffing peppers.
- Smoke Wood Pairing: Match wood selection carefully – hickory provides bold flavor, cherry adds subtle sweetness, and pecan offers a balanced, mild smokiness that complements beef and cheese without overwhelming the dish.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizer, Snacks
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 60 mg