Smoked Jalapeño Poppers Recipe



12 jalapeños, split and canoed
225 g onion and chive cream cheese
110 g sour cream
½ cup shredded Colby and cheddar cheese
Liberal black pepper
Pinch of salt
Garlic powder
Thin bacon


  1. Mix all ingredients together (except for the jalapeños and bacon) and place into a freezer bag of choice.
  2. Slit and deseed/devein the jalapeño peppers.
  3. Pipe the filling into the peppers and cover with a slice of bacon. The bacon can be cut, sliced, diced, or toothpick to the pepper.
  4. Smoke for one hour using hickory chips at 135°C.

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