Smoked Bacon Wrapped Jalapeño Poppers

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Bacon Wrapped Jalapeno Poppers — Bacon Wrapped Jalapeño Poppers

When we have guests, one of our go-to dishes is smoked bacon-wrapped jalapeño poppers.

The process is very straightforward on this one, and is the perfect first recipe that we wanted to share!

It's advisable to wear food-grade gloves for this task to shield yourself from the spicy insides, so ensure you have them on and ready before you begin.

Ingredients

5 jalapeño peppers (makes 10 poppers)
Sweet Preacher Dry Rub (or your own favorite bbq pork rub)
1 package of Cream Cheese
1 Block of cheddar (for shredding) - use whatever quantity you prefer
1 pack of thick cut bacon (10-12 slices)

Instructions

Rinse the jalapeños and cut each in half lengthwise
Scoop out the insides with a spoon. Make sure you get all the seeds out unless you want some heat left in.
Mix some freshly shredded cheddar cheese with cream cheese. (I would not use pre-shredded cheese for this because it has corn starch and will not melt as well as freshly shredded.)
Add a generous amount your favorite seasoning (I used Sweet Preacher in my mix but whatever you want to use is just fine)
Mix up the ingredients until everything is nice and even
Add the cheesy mix to the jalapeño canoe with a spoon. Make sure the cheese mixture is even and not spilling over or else it will burst out of the popper and create a mess while smoking
Take some thick bacon and wrap it around the jalapeño, starting from the top and working your way down, slightly overlapping. No need for a toothpick to hold the bacon as it should hold in place during the smoke.
Sprinkle a little more seasoning to the top of each popper.
Add jalapeño poppers to a rack and place in smoker at 225 - 250 degrees for 90 - 120 min until bacon is nice and crispy (let smoke until cooked to your liking).