How to cook Jalapenos Poppers using our 36 Hole Popper Tray

Jalapeno poppers cooked in the popper tray

 

 

Jalapeno Poppers are the ultimate party food! We kind of think anything wrapped in bacon is going to be good, go on prove us wrong! 

 

Let’s get down to business Jalapenos Poppers are jalapenos wrapped in bacon stuffed with loads of melted cheese and seasoning then smoked. Yeah, we’ve got your interest now. 

 

Jalapenos wrapped in bacon stuffed with loads of melted cheese and seasoning

 

To help make it as easy as possible for your next party, we’ve put together a “How to cook Jalapeno Poppers” instructional video that breaks down each step for you to easily follow. 

 

 

 

INGREDIENTS

  • Jalapenos. You’ll need 10 jalapeno peppers for this recipe, although it is easy to scale up to however many you want!

 

Jalapeno peppers

 

  • Cheese. We used a full tub of cream cheese, in combination with shredded cheddar cheese. 
  • Seasonings. For this recipe, we sprinkled a little of the Flaming Coals Greek Gyro seasoning into the cheese. 
  • Bacon. Use 20 slices of streaky bacon, or use 10 slices cut in half for smaller poppers.

 

METHOD

 

Turn on your Smoker or pellet grill. Set the temp to 300 degrees F.

Core the Jalapenos. Scoop out the insides with a spoon. 

 

Scoop out the insides of jalapeno with a spoon

 

Mix the Stuffing. Add the cream cheese + shredded cheese + seasoning in a bowl and mix well.

Stuff the Peppers. Fill each jalapeno pepper with the cheese mixture. You might have some leftover, depending on the size of your peppers. Just distribute evenly.

Wrap them in Bacon. Wrap each stuffed jalapeno with a slice of bacon. NOTE: you can use a toothpick to hold the bacon on. 

Jalapeno with a slice of bacon

 

Smoke the Poppers. Smoke them until the peppers soften and the bacon is starting to crisp. 

 

 

 

Smoke it  until the peppers soften.

 

Enjoy! Remove them from the smoker, allow them to cool and serve!

 

Jalapeno poppers. Served

 

For more recipe blogs, click here. 

 

 

 

Michael Wilkie

 

 

 

by: Michael Wilkie