Smoked ABTs Recipe, a.k.a. Bacon Wrapped Jalapeño Poppers
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In this tested ABT recipe, whole jalapeños are cored then stuffed with cream cheese and cheddar before being wrapped in bacon and slow smoked to perfection. These poppers will be gone faster than the corndog at the county fair.
Serve with: Your favorite pale ale.
Course: , , ,
Appetizer
Side Dish
Snack
Vegetable
Cuisine:
American
Makes:
Servings: Jalapeño Poppers
Takes:
Ingredients
- 12 medium jalapeños
- 1/2 cup cream cheese
- 1/2 cup grated cheddar cheese
- 6 slices bacon
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Fire up. Prepare a smoker for indirect cooking. Alternatively, you can set up a charcoal grill for 2-zone cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill's charcoal grate in order to create direct and indirect cooking zones. Adjust the smoker or grill vents to bring the temperature to about 225°F (107.2°C) and add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 225°F (107.2°C) on the indirect side.
- Prep. Cut the tops off of the jalapeños. Remove the seeds and ribs from the interior of the jalapeños with a jalapeño corer. Or use the handle end of a small kitchen spoon to scrape the ribs and seeds from inside the jalapeños.
- Combine the cream cheese and cheddar cheese in a medium mixing bowl and blend well. Stuff the peppers with the cheese mixture.
- Cut the bacon slices in half crosswise. Wrap each one with 1/2 slice of bacon and secure the bacon with a toothpick.
- Cook. Place the stuffed jalapeños into a jalapeño rack and set the rack on the cooler side of the grill. Or you can use a paring knife to cut a series of 1-inch by 1-inch (2.5 cm by 2.5 cm) Xs into an upside down disposable aluminum pan and insert the bacon wrapped jalapeños into the Xs. Cover the grill and allow the poppers to cook for 30 minutes.
- Increase the smoker or grill temperature to 375°F (190.6°C) and allow the poppers to cook with the lid closed for approximately 30 minutes more until the bacon is crisp.
- Serve. Plate the smoked bacon wrapped jalapeños and serve immediately.