Bacon Wrapped Jalapeño Poppers

Post author:Wes Fryer
Post published:August 4, 2024
Post category:Appetizers / Main Course / Recipe / Wes Fryer
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This evening’s dinner featured a modification of one of my favorite recipes for our backyard smoker, “Brisket Jalapeño Poppers.” Rather than open-face poppers with brisket included in the filling, tonight’s poppers were bacon wrapped as the only included protein. Here were the ingredients and steps I took in this cook.

Bacon Wrapped Jalapeño Poppers

Wes Fryer

delicious as an appetizer or main course!

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Prep Time 30

Cook Time 45

Course Appetizer, Main Course

Cuisine American

Equipment

1 Metal grilling pan
1 Jalapeño coring knife (Jalapeno Corer Tool)

Ingredients

12 Large jalapeño peppers
12 slices Maple flavored bacon
2 boxes Low-fat Philadelphia Cream Cheese
1 cup sharp cheddar cheese
2 Tbsp Olive oil
0.5 large Vidalia onion, chopped
2 Tbsp minced garlic
1.5 Tbsp Meat Church Holy Gospel BBQ Rub

Instructions

Pre-heat smoker to 350 degrees.
Chop and sauté the onion.
Soften the cream cheese by slicing each solid rectangle into about five pieces, and put them in a medium or large sized glass measuring cup. Heat in the microwave at 50% about 1.5 minutes.
Cut the top off the jalapeños and core them. Wash out any remaining seeds under the sink water.
In a large bowl, mix the softened cream cheese, grated cheddar cheese, sautéed onion, and minced garlic. Add Meat Church Gospel rub and mix well.
Fill each cored / hollowed jalapeño poppers with filling.
Wrap a slice of bacon around each filled jalapeño.
Arrange bacon wrapped jalapeño poppers on the grilling pan.
Sprinkle additional BBQ rub on top of the poppers.
Cook in the smoker 45 minutes.