This smoked jalapeno poppers recipe is the epitome of party and potluck food. The bacon wrapped peppers are stuffed with melted cream cheese and cheddar cheese, seasonings, and is smoked for an excellent flavor. These will be everyone’s new, favorite snack. Dip it with our stoplight salsa and fresh guacamole to complement the strong, cheesy, peppery flavors.
Tips on Making Hickory Smoked Jalapeno Poppers
Smoked jalapeno poppers are underrated appetizers that have so many flavors in one dish. The cheese inside melts slowly and it absorbs the smoky flavor while the bacon crisps and gets juicier. If you like the heat, this is perfect for you, and what’s great about it is that they don’t get too hot for your tastebuds. Continue reading for some tips on this and how to make amazing smoked jalapeno poppers.
- Wear plastic gloves before starting. Jalapenos can be tough on your skin and the heat sticks to it, which causes a burning sensation.
- If you want your jalapeno poppers to be mild in heat, cut the peppers in half, remove seeds with a melon baller and soak the jalapenos in cold water for roughly an hour.
- To avoid the juices from splattering and to reduce the spicy fumes which can affect our eyes and nose, cut and deseed jalapenos under water in a large bowl.
- For spicier jalapeno poppers, chop up the spicy membrane, and include them with the cheese mixture.
- Cook your bacon first. This will make sure it stays crispy while you smoke the poppers later on.
- Be careful not to overcook the poppers. Consequently, this will dry out your cheese mixture and will leave the jalapenos with an unpleasant texture.
How To Make Hickory Smoked Jalapeno Poppers
Smoked bacon wrapped jalapeno poppers are amazing appetizers that will surely fire up your tastebuds! These wonderful bite-sized morsels make use of delicious smoked jalapeno peppers stuffed with garlic and two cheeses, then wrapped in crispy bacon.
Slice the peppers open end to end and remove seeds. Be careful not to tear the peppers.
Spoon in the minced garlic and all the cheese you can and close the pepper.
Wrap it tight with the bacon and secure with a toothpick.
- If you squeeze the pepper end to end, it opens up for easy work.
- Wrap it tight with the bacon and secure with a toothpick.
Preheat grill to medium heat (350 degrees F).
Add wet hickory chips to the fire and oil the cooking grate. Use a cooking grate with small holes and set it on top of your grill.
Place two handfuls of wet wood chips and one dry handful in a piece of foil. Fold the foil to seal, poke some holes and it’s ready to use.
The peppers are done when you can see that the bacon is done to your taste.
- Use a spray bottle filled with Worcestershire sauce and liquid smoke when you’re cooking on the grill. This will keep the smoked stuffed jalapenos moist and add tons of flavor.
- To make this mixture, mix 3 parts Worcestershire with 1 part liquid smoke.
- Sugar: 1g
- Calcium: 34mg
- Calories: 88kcal
- Carbohydrates: 1g
- Cholesterol: 30mg
- Fat: 6g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 48mg
- Protein: 8g
- Saturated Fat: 4g
- Sodium: 490mg
- Vitamin A: 240IU
- Vitamin C: 17mg
Commonly Asked Questions
How do you reheat smoked jalapeno poppers?
Smoked jalapeno poppers can be reheated in the oven. However, avoid using the microwave as it can make them soft. You can put them on a baking sheet, set the oven to 350 degrees F, and take them out when the oven reaches said temperature.
Can I freeze stuffed jalapeno poppers?
Yes you can freeze stuffed jalapeno poppers but to get the best results, do not cook jalapeno poppers before freezing them. Doing so won’t crisp them up as expected.
ConclusionAs an easy game day appetizer made with crispy smoked bacon and a two-cheese filling, this is a big hit with people who like a little bit of heat in their food. Most jalapeno popper recipes are fried whereas ours are smoked on a grill to make them much more tasty.
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