Best 6 Smokin Jalapeno Poppers Recipes

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Welcome to the world of culinary wonders, where taste buds ignite with the perfect balance of spice, smokiness, and cheesy goodness. Embark on a journey to discover the secrets behind creating the ultimate smokin' jalapeño poppers, a dish that tantalizes the senses and leaves a lasting impression. In this article, we'll guide you through the essential steps, providing tips and tricks to ensure your poppers are bursting with flavor and leaving a delightful smoky aroma that will have everyone craving more. So, gather your ingredients, prepare your smoker, and let's embark on a flavor-filled adventure to create the most delicious smokin' jalapeño poppers.

Let's cook with our recipes!

SMOKY BACON-WRAPPED JALAPEñO POPPERS



Smoky Bacon-Wrapped Jalapeño Poppers image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h

Yield 16 jalapeño poppers

Number Of Ingredients 10

4 ounces cream cheese, at room temperature
1/2 cup shredded smoked Gouda (about 2 ounces)
1/2 cup shredded mild Cheddar (about 2 ounces)
2 teaspoons finely chopped chives
1 teaspoon lime zest
1 1/2 teaspoons lime juice
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
8 jalapeños, halved lengthwise, seeds removed
8 slices bacon, halved crosswise

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil.
  • Add the cream cheese, smoked Gouda, Cheddar, chives, lime zest, lime juice, salt and pepper to a medium bowl. Mix thoroughly until evenly combined.
  • Divide the cream cheese mixture between the jalapeño halves, pressing to fill all the way to the top edge.
  • Wrap a piece of bacon around each stuffed jalapeño so the ends of the bacon lie underneath. Place the wrapped jalapeños, stuffed-side up, on the prepared baking sheet. Bake until the bacon is crispy and the cheese mixture is just beginning to bubble out from the top and bottom of the jalapeños, 16 to 18 minutes. Remove from the oven and let cool 10 minutes before serving.

BEST EVER JALAPENO POPPERS



Best Ever Jalapeno Poppers image

This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.

Provided by HLSANDS

Categories     Appetizers and Snacks     Vegetable     Jalapeno Popper Recipes

Time 1h

Yield 32

Number Of Ingredients 8

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

Steps:

  • In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
  • Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
  • Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
  • In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g

SMOKY JALAPENO POPPERS



Smoky Jalapeno Poppers image

Provided by Alejandra Ramos

Categories     appetizer

Time 30m

Yield 12 servings

Number Of Ingredients 10

12 jalapeno peppers
1 cup coarsely grated extra sharp Cheddar
1/2 cup coarsely grated Asiago
1/2 cup cream cheese, at room temperature
1 teaspoon smoked hot sauce, such as chipotle-flavored Tabasco
1 cup plain whole wheat breadcrumbs
1 tablespoon smoked Spanish paprika
Kosher salt and freshly ground black pepper
3 large eggs
About 5 cups vegetable oil, such as canola

Steps:

  • Put on your food prep gloves. Slice each jalapeno open lengthwise using a paring knife, then make a small crosswise cut at the stem end to form a T.
  • Insert your (gloved!) fingertip through the top of the opening and gently wiggle the core loose, then remove. Rinse under cold water to remove any additional seeds. Pat dry gently with a paper or clean towel and set aside. Repeat with the remaining peppers.
  • Combine the Cheddar, Asiago, cream cheese and smoked hot sauce in a large bowl until smooth and well blended.
  • Gently nudge the cheese filling into each pepper with a spoon. To close the peppers, gently squeeze each one until it resembles its original shape. Don't worry if the peppers tear a bit, just squeeze them shut.
  • Sift together the breadcrumbs, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
  • Lightly beat the eggs in a second shallow bowl.
  • One at a time, hold the peppers by the stems and dip them in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Set on a plate to dry slightly.
  • In the meantime, heat 2 1/2 inches of the oil in a Dutch oven or heavy-bottomed cast-iron skillet until a deep-fry thermometer registers 325 degrees F. Add three or four of the jalapeno poppers, making sure not to crowd your pan, and fry in batches until golden and crisp, about 5 minutes. Keep an eye on the temperature of the oil and adjust the heat as necessary so it stays steady.
  • Remove with a slotted spoon and drain on a paper towel-lined plate; season with salt. Repeat with the remaining poppers and serve immediately.

GRILLED JALAPEñO POPPERS RECIPE



Grilled Jalapeño Poppers Recipe image

A cheesy appetizer with a kick, this easy recipe is sure to please, and the smoked and grilled versions are better than the fried version. This appetizer is a big hit with people who like a little bit of heat in their food, but you can remove most of the heat to accommodate wimps if you wish.

Provided by Dave Joachim

Categories     Appetizer     Side Dish     Snack     Vegetable

Number Of Ingredients 6

12 slices bacon
8 ounces Homemade Boursin-style Cheese Spread
½ cup sharp cheddar cheese
¼ cup minced pineapple
12 fresh jalapeños
1 teaspoon paprika

Steps:

  • Prep. Cook the bacon to the level of doneness you prefer. It will not cook any more once you stuff the jalapeños with the cheese. Let it cool and chop it into bits.
  • Prepare the Home-made Boursin-style Cheese Spread and mix in the bacon, cheddar, and pineapple.
  • Put on rubber gloves to work on the peppers. If you are going to halve them, use a thin sharp filleting or paring knife to cut off the stems and discard them. Then cut the peppers in half lengthwise. Run the blade along the inside wall of the pepper removing the seeds and the white ribs. If you like hot stuff, leave the ribs in. If you are going to leave them whole and cook them in a rack, slice off the stem and cap and use a potato peeler or narrow knife to remove the seed pod inside. It will be hard to remove the ribs this way, so they will be hotter than the sliced peppers.
  • You can cut them in half, remove the seeds, and stuff them as shown at the top of the recipe. The stem is woody and not very good to eat, so you use it as a handle and bite it off just below the cap. Or, you can cut them in half, remove the inedible cap, and keep the cheese from oozing out with an olive as a plug. Hence the name "One-Eyed Jalapeño Poppers". For this option, the olive is not only functional, it tastes great.
  • If you have a jalapeño grilling rack like the King Kooker Stainless-Steel 36-Hole Jalapeño Rack with Corer shown here, you can just chop off the top, cut out the seeds, and stuff them.
  • You can also cut a small hole in the side and using a pastry bag pipe the cheese in.
  • Spread the cheese mix into the peppers, but not so much that it will overflow when cooking. To make them one-eyed, put an olive at the stem end. Sprinkle the paprika on top.
  • Fire up. Get the smoker or grill going with a 2-zone setup and aim for 225°F (107°C) on the indirect side.
  • Cook. Grill the poppers at about 225°F (107°C) over indirect heat until the cheese melts and the pepper gets a little soft. Try not to let the peppers go limp-they're better with a little crunch.
  • Serve. Remove gently with a spatula and let them cool a bit before serving. They are also fine at room temp or right out of the fridge. Make sure you have plenty of cold beer on hand.

SPICY "LIL SMOKIE" BACON WRAPPED JALAPENO POPPERS



Spicy

Jalapeno with a juicy lil smokes, spiced cream cheese, wrapped in crispy bacon smothered in a sweet tangy bbq sauce. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it's heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each popper and you can guarantee these tasty treats will disappear in no time flat! (from BBQ Addicts)

Provided by College Girl

Categories     Lunch/Snacks

Time 1h45m

Yield 24 poppers, 12 serving(s)

Number Of Ingredients 8

12 fresh jalapeno peppers
12 slices bacon
24 Little Smokies sausages
1 (8 ounce) package cream cheese (room temperature)
2 teaspoons paprika
1 teaspoon cayenne pepper
your favorite barbecue rub (or Cayenne plus Brown Sugar)
favorite sweet barbecue sauce (cut with cran apple juice)

Steps:

  • you'll first want to wash and trim the jalapeno peppers.Chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.
  • In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.
  • Top each one of the jalapeno "boats" with a little smokey.
  • Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn't leak out through the hole.
  • Since bacon already contains a good amount of sodium, you'll want to season the buffalo poppers with a sugar based rub. A nice blend of brown sugar and cayenne pepper works great on these bad boys as well.
  • Cooking the poppers is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn't overly crispy, but it's definitely cooked enough to be bite through. If you prefer a crispier bacon, then I'd suggest kicking the temperature up to 300 degrees for about an hour. You'll want to keep a close eye on the peppers though. If they overcook, then they'll loose their stability and your poppers will spill out all over your smoker.
  • once your poppers are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with a generous helping of Barbecue Sauce cut with a little cran-apple juice, but this time around I happened to have a bottle of hot raspberry sauce. I used this sauce a few weeks ago on some pulled pork sandwiches and was pleasantly surprised as to how well the raspberry flavor melded with the smoked pork, but this blew the sandwich out of the water. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it's heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each popper and you can guarantee these tasty treats will disappear in no time flat!

SMOKIN' JALAPENO POPPERS



Smokin' Jalapeno Poppers image

YES! Here is another Jalapeno Popper recipe. This one is from the Northwest (not that, that makes a difference.) This one is from, a local TV cookbook by "KTCS Cooks" (Favorite Recipes) Dated 2004. Todd in Newcastle sent it in.

Provided by teresas

Categories     Pork

Time 1h

Yield 7-14 serving(s)

Number Of Ingredients 7

4 (8 ounce) packages cream cheese, at room temperature
3 -6 garlic cloves, minced
1/4 cup finely chopped sun-dried tomato
1 1/2 tablespoons fresh basil leaves
1 pinch kosher salt
14 -28 jalapeno peppers
1 lb thinly sliced bacon

Steps:

  • Preheat the grill to medium high.
  • Mix all packages of cream cheese with garlic, sundried tomatoes, basil and salt.
  • Mix until smooth.
  • Cut a small slice on one side of the pepper and remove all of the meat and seed from the jalapeno. (I have used the extra jalapeno, finely chopped, in the cream cheese mixture also, only if you like it HOT!).
  • Fill the opening of the jalapeno with the cream cheese mixture using a pastry bag, or whatever kitchen tool allows you to fill it the easiest. (some times I have found that a steak knife works the best.)
  • Be careful not to overfill, as filling may spurt out during cooking.
  • Wrap each pepper with 1 strip of bacon, securing the opening in the pepper with a pre-socked toothpick. (If serving a large crowd and you are using long metal or wood skewers this works also.).
  • Barbeque the peppers until the bacon is fully cooked.

Nutrition Facts : Calories 755.9, Fat 73.8, SaturatedFat 34.8, Cholesterol 186.9, Sodium 1018.8, Carbohydrate 9.1, Fiber 1.1, Sugar 6.1, Protein 15.8

Here's What You Need to Know About the Recipe:

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Servings: 12
  • Difficulty: Easy

Conclusion:

These poppers are great for parties, snacks, or even as a main course with a side of rice or quinoa. This recipe is sure to be a hit with everyone who takes a bit!

Additional Cooking & Serving Recommendations:

  • Use any type of cheese that melts well, such as cheddar, mozzarella, or cream cheese.
  • Add some crumbled bacon or diced chicken to the poppers for extra protein.
  • Top the poppers with a dollop of guacamole, salsa, or your favorite dipping saw.
  • Sprinkled with chives or parsley for a pop of color and freshness.
  • You can also use a muffin tin to make these poppers.

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