Cream cheese, cheddar, bacon, and smoke, that combination just works. These are the poppers that clear the table before you've even sat down. The SmokinTex does what it does best, wrapping everything in that low and slow smoky flavor that makes an already-great bite even better. No excuse needed to fire up the smoker for these.
Servings: 8
Smoker Temp: 200°F
Smoke Time: 60 minutes
Ingredients
- 12 jalapeños, halved, stems and seeds removed
- 16 oz cream cheese, softened (2 blocks)
- 1 cup shredded cheddar cheese
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp SmokinTex BBQ Rub
- 12 bacon strips, cut in half
- 1 tbsp SmokinTex seasoning, for topping
- 1/2 cup SmokinTex Honey BBQ Sauce, for glazing
Instructions
- Prep the jalapeños. Cut jalapeños in half lengthwise and remove the stems and seeds. Set aside on a tray.
- Make the filling. In a bowl, mix together the cream cheese, shredded cheddar, smoked paprika, salt, pepper, and SmokinTex BBQ Rub until fully combined and creamy.
- Fill the poppers. Spoon the cheese mixture into each jalapeño half, filling generously and mounding slightly on top.
- Wrap and season. Wrap each filled jalapeño half with bacon, securing the ends underneath. Sprinkle the tops with a little extra SmokinTex seasoning for extra flavor.
- Smoke. Preheat your SmokinTex smoker to 200°F. Place the poppers on the racks and smoke for about 60 minutes, until the bacon is cooked through and the cheese is melted and bubbling.
- Glaze and serve. Pull the poppers off the smoker and brush with Honey BBQ Sauce. Serve hot and try to pace yourself.
Notes: Fair warning, make a double batch. You'll thank yourself later. First one to grab a plateful has no regrets.
