Bacon Mac & Cheese Jalapeño Poppers Recipe - How to Make Jalapeño Poppers - The Wolfe Pit

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack

Reduced-fat cheddar lowers calories without sacrificing taste.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt adds creaminess with fewer calories.

bread crumbs

🥗Healthier: panko crumbs

💰Cheaper: crushed crackers

Panko provides a crunchier texture.

In a large bowl, combine cold macaroni and cheese with cream cheese and freshly grated cheddar cheese.

Mix until well combined and set aside.

Cut jalapeno peppers in half lengthwise, leaving the stems on if possible.

Scoop out the seeds and membrane from each jalapeno half.

Stuff the macaroni and cheese filling into each jalapeno half, creating a mound on top.

Wrap each stuffed jalapeno with a slice of bacon, starting at the stem end and overlapping the bacon by about 1/4 inch.

Ensure the bacon is snug but not tight to allow for shrinkage while cooking.

Once all poppers are wrapped, place them in the fridge for about an hour to firm up before cooking.

Preheat the grill or smoker to 250°F.

Place the poppers on the grill or smoker over indirect heat.

Use a combination of apple, maple, cherry, and hickory wood for smoking.

Close the lid and smoke the poppers at 250°F for 2 hours or until the bacon is rendered and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens