Smoked Jalapeno Poppers
This recipe guides you through creating delectable smoked jalapeno poppers. Fresh jalapenos are cored and stuffed with a creamy blend of softened cream cheese, sharp Cheddar, savory bacon bits, and Montreal steak seasoning. These flavorful bites are then slow-smoked to perfection, resulting in tender, smoky peppers with a rich, cheesy, and slightly spicy filling, ideal for appetizers or game day.
Equipment
- 1 Smoker Essential for imparting the signature smoky flavor to the poppers.
- 1 Mixing Bowl For thoroughly combining the cream cheese filling ingredients.
- 1 Disposable Gloves Crucial for handling hot peppers to prevent skin irritation from capsaicin.
- 1 Paring Knife or Jalapeno Corer For safely removing stems, seeds, and membranes from the jalapenos.
- 1 Small Spoon or Piping Bag For efficiently and neatly stuffing the jalapeno halves with the cream cheese mixture.
Ingredients
Main
- 8 ounces cream cheese softened
- 1/4 cup shredded Cheddar cheese
- 1/4 cup real bacon bits
- 1 tablespoon Montreal steak seasoning
- 12 fresh medium jalapenos. stems removed and cored
Instructions
- In a medium bowl, combine the softened cream cheese, shredded Cheddar cheese, bacon bits, and Montreal steak seasoning. Mix well until thoroughly combined and smooth.
- Wearing disposable gloves, carefully remove the stems from each jalapeno. Halve each jalapeno lengthwise and use a small spoon or coring tool to scrape out the seeds and white membrane. Adjust the amount removed to control the heat.
- Generously fill each prepared jalapeno half with the cream cheese mixture, mounding it slightly.
- Preheat your smoker to a consistent temperature of 225-250°F (107-121°C). Add your preferred wood chips (e.g., apple, pecan) for a mild smoke flavor.
- Carefully place the stuffed jalapeno poppers directly onto the smoker racks, ensuring good air circulation around each one.
- Smoke for approximately 1.5 to 2 hours, or until the jalapenos are tender and slightly softened, and the cheese filling is hot and bubbly with a light golden hue.
- Check for doneness: The peppers should yield easily when poked with a fork, and the filling should be visibly melted and bubbly.
- Carefully transfer the smoked jalapeno poppers from the smoker to a serving platter.
- Allow the poppers to cool for a few minutes before serving warm as a delightful appetizer.
Notes
For optimal results, ensure your cream cheese is completely softened to achieve a smooth, uniform filling. When preparing the jalapenos, always wear disposable gloves to protect your hands from capsaicin oil. To adjust the heat level, remove more of the white membrane and seeds for milder poppers, or leave some for extra kick. While bacon bits are convenient, freshly cooked and crumbled bacon will elevate the flavor and texture significantly. For smoking, aim for a temperature around 225-250°F (107-121°C) using mild wood like apple or pecan for about 1.5-2 hours, or until the jalapenos are tender and the filling is bubbly. For an extra indulgent treat, wrap each stuffed jalapeno with a half-slice of bacon before smoking – it adds incredible flavor and crispness.