How To Make Jalapeno Poppers | Jalapeno Poppers Recipe | Smokin’ with Gerardo | Bradley Smoker

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat and calories.

Start by splitting the jalapenos in half and scooping out the insides, scoring the veins to help remove seeds.

Remove as many seeds and veins as desired for spice level, using a spoon to scrape out the insides.

In a bowl, combine 3/4 brick of smoked cream cheese and 1/4 brick of regular cream cheese until well mixed.

Stuff the jalapeno halves with the cream cheese mixture, being careful not to overfill as the cheese will expand during cooking.

Wrap each stuffed jalapeno with a slice of store-bought bacon, overlapping slightly to hold it together.

Season the tops of the bacon-wrapped jalapenos with tailgater's barbecue party rub.

Preheat the smoker to 300°F (149°C) using hickory and cherry bisquettes for flavor.

Place the jalapenos in the smoker on the second rack from the bottom.

Smoke the jalapenos for 40 minutes, flipping them around halfway through at about 20 minutes for even cooking.

Check for doneness at 35 minutes; the bacon should be cooked to a perfect bite, not too crispy or floppy.

Cooking Techniques

Equipment Needed

Spice Level: