#PitBossGrill: Smoked Bacon-Wrapped Jalapeno Poppers

I have a recipe for Bacon-Wrapped Jalapeno Poppers that’s baked in the oven. I have one for Habanero peppers too. Now here’s a smoked version courtesy of Hubby’s new toy, Pit Boss Pro Pellet Grill. For a variation we decided not to cut the jalapeno peppers in half. We literally stuffed a whole-seeded jalapenos and they were soooo good.

Smoked Bacon-Wrapped Jalapeno Poppers

Ingredients
  

  • 12 jalapenos
  • 1 brick cream cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 tsp garlic powder
  • sprinkle of black pepper
  • sprinkle of sea salt (regular salt is fine)
  • 12 pcs bacon (sliced in half)
  • toothpick to secure
  • kitchen gloves to handle the peppers

Instructions
 

  • Wear gloves while doing this. Cut off the tops of the jalapeno peppers. Carefully take the seeds and membranes out.
  • In a bowl, mix together cream cheese, shredded cheddar cheese, garlic powder, black pepper and salt.
  • Preheat the Pit Boss Grill to 350°.
  • Stuff the peppers with the cream cheese mixture. Wrap bacon around then secure with toothpick. Place them in a rack(Hubby manipulated on of my cooling racks to fit the peppers standing up.) on top of foil-lined sheet pan. Smoke them for 30 minutes.
  • Let is rest for a few minutes to cool down before serving.

Yummy appetizers or as a side dish for a steak entrée. I actually served this alongside smoked Brisket which I still need to write about. I’ve got so money smoked recipes I need to share but enjoy these Smoked Bacon-Wrapped Jalapeno Poppers first.

 

Dexie Jane

Mother of 2. She drinks coffee everyday and wine on the weekends. She also devours massive amount of chocolate, pork, and sushi. She loves to dance in her living room and binge-watches KDRAMA, historical dramas, and excessive unhealthy dose of Crime/Murder mysteries/dramas/documentaries. She's a Bibliophile and a SHOEHOLIC!

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