Smoked Bacon-Wrapped Jalapeno Poppers

Ingredients

• 12 large jalapenos
• 8 oz cream cheese, room temperature
• 1 cup sharp cheddar, shredded
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 12 slices thin-cut bacon
• Toothpicks
• Cherry or apple wood chunks

Method

1. Slice each jalapeno in half lengthwise. Remove seeds and membranes with a small spoon. Wear gloves. Leave the stem on for presentation.
2. In a bowl, mix cream cheese, shredded cheddar, garlic powder, paprika, onion powder, salt, and pepper until fully combined.
3. Fill each jalapeno half with the cream cheese mixture, mounded slightly above the top.
4. Wrap each stuffed half with one slice of thin-cut bacon, starting at the tip and spiraling toward the stem. Secure with a toothpick.
5. Set the pit to 250–275°F with cherry or apple wood.
6. Place poppers directly on the grate, cheese-side up. Smoke for 1.5 to 2 hours until the bacon is fully cooked and lightly crisped. Verify the thickest bacon overlap reaches at least 145°F, then rest the poppers for at least 3 minutes.
7. If the bacon needs more color at the end, run the pit up to 325°F for the final 10 minutes or blast them under a broiler for 2-3 minutes.
8. Rest 5 minutes before serving. The filling is very hot.