Hickory Smoked Jalapeno Poppers Recipe

Pamela Schreckengost | Flickr.com

I just made 6 this time, but if you have friends coming over you better make a big platter of them. There are never any leftovers. But then they don’t have any room left for the main coarse.

How To Make Hickory Smoked Jalapeno Poppers

An incredible fiery appetizer that would surely get everyone's tastebuds going! These wonderful bite-sized morsels makes use of delicious jalapeno peppers stuffed with garlic and cheese, then rounded off with a juicy pepper bacon wrap.

  • 30 large jalapeno peppers (red ones are easiest to stuff)
  • garlic (minced )
  • cheese (grated )
  • 1 lb. pepper bacon
  1. Slice the pepper open end to end and remove seeds.
  2. Be careful not to tear the pepper.
  3. Spoon in the minced garlic and all the cheese you can and still close the pepper.
  4. If you squeeze the pepper end to end, it opens up for easy work.
  5. Wrap it tight with the bacon and secure with a toothpick.
  6. Preparing Grill:
  7. Preheat grill to medium heat (350 degrees).
  8. Add wet hickory chips to the fire and oil the cooking grate.
  9. (You’ll want to use a cooking grate with small holes that sets on your grills large grate.)
  10. A cooking spray is easiest for this.
  11. Note: you can add hickory directly to the grate or you can use foil smoke packets.
  12. Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.
  13. The peppers are done when you can see that the bacon is done to your taste.
  14. Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors.
  15. (Mix is 3 parts Worcestershire with 1 part liquid smoke.)

How To Make Hickory Smoked Jalapeno Poppers

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An incredible fiery appetizer that would surely get everyone's tastebuds going! These wonderful bite-sized morsels makes use of delicious jalapeno peppers stuffed with garlic and cheese, then rounded off with a juicy pepper bacon wrap.

Preparation: 30 mins
Cooking: 1 hr
Total: 1 hr 30 mins
Makes:

Ingredients

  • 30 large jalapeno peppers red ones are easiest to stuff
  • garlic minced
  • cheese grated
  • 1 lb. pepper bacon

Instructions

  1. Slice the pepper open end to end and remove seeds.
  2. Be careful not to tear the pepper.
  3. Spoon in the minced garlic and all the cheese you can and still close the pepper.
  4. If you squeeze the pepper end to end, it opens up for easy work.
  5. Wrap it tight with the bacon and secure with a toothpick.
  6. Preparing Grill:
  7. Preheat grill to medium heat (350 degrees).
  8. Add wet hickory chips to the fire and oil the cooking grate.
  9. (You'll want to use a cooking grate with small holes that sets on your grills large grate.)
  10. A cooking spray is easiest for this.
  11. Note: you can add hickory directly to the grate or you can use foil smoke packets.
  12. Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you're good to go.
  13. The peppers are done when you can see that the bacon is done to your taste.
  14. Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors.
  15. (Mix is 3 parts Worcestershire with 1 part liquid smoke.)

Nutrition

  • Calcium: 2mg
  • Calories: 67kcal
  • Carbohydrates: 1g
  • Cholesterol: 10mg
  • Fat: 6g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 65mg
  • Protein: 2g
  • Saturated Fat: 2g
  • Sodium: 101mg
  • Sugar: 1g
  • Vitamin A: 157IU
  • Vitamin C: 17mg
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