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Smoker | |
| 8 ounces cream cheese softened 1 cup freshly shredded cheddar cheese 3 garlic cloves minced or grated ½ teaspoon ground cumin 1/2 teaspoon paprika 8 jalapeños 16 strips thick-cut bacon Salt and Pepper to taste optional a little garlic powder for stronger flavor | |
| Heat the smoker to 225 degrees. In a medium bowl, stir together the softened cream cheese, cheddar cheese, garlic cloves and ground cumin, paprika, S&P, and garlic powder using a sturdy wooden spoon or hand mixer until it becomes one cohesive mixture. Wearing kitchen gloves, slice off the stems of the jalapeños and cut them in half. Remove the seeds and membrane inside the peppers. Use a small spoon to spread the cream cheese mixture into each jalapeño half. Wrap the cream cheese-filled jalapeño halves with a strip of uncooked bacon. Secure at both ends with toothpicks. Put the jalapeño poppers on a wire rack on top of a baking sheet and place in the smoker. Close the lid and smoke until the bacon browns and the peppers soften, about an hour and a half to two hours. Heat the broiler or grill and broil the smoked jalapeños until the bacon crisps and browns even more, about 30-60 seconds for broiler 3-5 minutes grill. Remove from the broiler/grill. Allow to cool for a few minutes and serve. Enjoy! | |
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