Description
Spicy meets smoky in these irresistible smoked beef bacon jalapeño poppers that elevate game day snacking with bold southwestern flavors. Crispy bacon wraps around creamy cheese-stuffed peppers, delivering a mouthwatering experience you won’t forget.
Ingredients
Scale
Main Ingredients:
- 12 large jalapenos, halved and seeds removed
- 8 ounces (226 grams) cream cheese, softened
- ½ cup (120 milliliters) shredded cheddar cheese
- ½ cup (120 milliliters) shredded pepper jack cheese
- ½ cup (120 milliliters) cooked ground beef (or smoked brisket, finely chopped)
- 12 slices beef bacon (cut in half)
Seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
Optional Glaze:
- ¼ cup (60 milliliters) BBQ sauce
- Toothpicks (to secure bacon)
Instructions
- Fire up the smoker to a steady 250F, selecting aromatic woods like hickory, cherry, or pecan to infuse rich, smoky nuances into the dish.
- Create a luscious filling by blending cream cheese, cheddar, pepper jack, garlic powder, onion powder, smoked paprika, and finely chopped cooked ground beef or brisket until the mixture reaches a smooth, harmonious consistency.
- Carefully slice jalapeños lengthwise, removing seeds to moderate heat levels, then generously fill each pepper half with the creamy, meaty mixture.
- Meticulously wrap each stuffed jalapeño with a half slice of beef bacon, using toothpicks to secure the crispy exterior if necessary.
- Arrange the bacon-draped poppers directly on the smoker grates, allowing them to slowly transform over 1.5 to 2 hours until the bacon achieves a perfect golden crispness and jalapeños become tender.
- During the final quarter-hour of smoking, apply a thin, even layer of tangy BBQ sauce to introduce an additional depth of flavor and glossy finish.
- Once removed from the smoker, allow the poppers to rest briefly, then serve while they’re still warm, inviting guests to savor the complex layers of smoky, spicy, and savory elements.
Notes
- Choose peppers with uniform size for consistent cooking and easier stuffing.
- Select jalapeños that are firm, bright green, and free from blemishes to ensure top-quality poppers.
- Remove seeds and membranes carefully to control heat level, leaving some for spice lovers or completely deseeding for milder versions.
- Opt for high-quality beef bacon with good marbling to guarantee crispy, flavorful wrapping.
- Cream cheese should be room temperature for smooth, easy mixing with other ingredients.
- Consider using pre-cooked ground beef or leftover brisket for added depth and smoky undertones.
- Experiment with different cheese combinations like sharp cheddar, gouda, or monterey jack for unique flavor profiles.
- Monitor bacon closely during smoking to prevent burning and achieve perfect crispiness.
- Gluten-free and low-carb dieters can enjoy this recipe as-is without modifications.
- Vegetarian alternative: Replace beef bacon with turkey bacon or plant-based bacon strips.
- Prep poppers ahead of time and refrigerate before smoking for convenient party preparation.
- Allow poppers to rest briefly after smoking to let cheese set and flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizer, Snacks
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 200
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 35 mg