HICKORY SMOKED JALAPEñO POPPERS
Once you smoke a jalapeno popper, you will never grill one again. The flavor is outrageous and the bacon doesn't burn as it tends to on a grill. In addition, the cheese stays inside and doesn't ooze out like it does when grilling. Choose your flavor wood and get smoking.
Provided by Lynn Socko
Categories Cheese Appetizers
Time 1h45m
Number Of Ingredients 5
Steps:
- 1. Cut tops off of jalapenos. Using the end of a spoon or fork, stick down inside and rotate the fork. This will loosen the membranes and seeds. Then dump out the seeds. Do this a couple of times if needed. UPDATED 12/2013: Slice off a piece of pepper longways, stuff, wrap in bacon, and smoke. I find this way easier!
- 2. Place cream cheese in a mixing bowl and turn the mixer on. Grate 8 oz of cheese then add to cream cheese. Beat for a minute or so.
- 3. Put cheese/cream cheese mixture into jalapeno and push down inside with finger.
- 4. Tear a small piece of bread off. I like using the heal of the bread, and place inside the top of jalapeno. This will help keep the cheese inside the pepper.
- 5. Wrap pepper with bacon, starting by draping one end of bacon over the opening of pepper. Then bring bacon down to the tip of pepper and begin wrapping it back up to the top. Secure with a toothpick.
- 6. Smoke on the smoker at about 200-250° for about 1- 1/2 hr.
- 7. Timing will depend on smoker temp. The best way to tell if they are done, make a couple more than you need to serve and test one out after one hour.
SMOKY BACON-WRAPPED JALAPEñO POPPERS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield 16 jalapeño poppers
Number Of Ingredients 10
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.
SMOKED GOUDA-CHORIZO JALAPENO POPPERS
Provided by Sunny Anderson
Categories appetizer
Time 1h
Yield 24 jalapeno poppers
Number Of Ingredients 9
Steps:
- Special Equipment: parchment paper
- Preheat oven to 375 degrees F.
- Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.
GRILLED JALAPENO POPPERS
Steps:
- CAUTION: Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers.
- Slice peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Stuff each pepper with shredded cheese. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick.
- Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp.
- Remove from grill and serve while hot.
SMOKED GOUDA-CHORIZO JALAPEñO POPPERS RECIPE - (4.5/5)
Provided by á-61574
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeño halves and assemble on a parchment-lined baking sheet. Bake until golden and bubbly, about 20 minutes.
SMOKED GOUDA CHORIZO JALAPENO POPPERS
My family and friends LOVE these poppers! While the Gouda adds a nice smoky dimension, I have made with other cheeses as well...still tastes great. I spray the parchment paper with olive oil spray first. Adapted from The Food Network. Hope you enjoy!
Provided by Scoutie
Categories High In...
Time 40m
Yield 24 poppers
Number Of Ingredients 9
Steps:
- Special Equipment: parchment paper
- Preheat oven to 375 degrees F.
- Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl.
- Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste.
- Press into jalapeno halves and assemble on a parchment lined baking sheet.
- Bake until golden and bubbly, about 20 minutes.
JALAPEñO POPPERS
Make and share this Jalapeño Poppers recipe from Food.com.
Provided by boss44l
Categories High In...
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Soften cream cheese, grate the gouda, partially drain the can of crushed pineapple and combine all with the bacon bits.
- While that rests, cut the stem ends off 1 to 2 dozen jalapeños, depending on their size. Remove the seeds and the membrane. Using a small spoon or knife stuff each jalapeño.
- Place the filled jalapenos in a rack and cook on the grill or in the oven at 350° for 30-45 minutes, again, depending on the size.
- Keep some of the cheese mixture to serve with them because some of the cheese will bubble out. I use a foil bread pan and cut X's in the bottom, place upside down and press the jalapeños into each hole. Can usually get 6-8 in each. Makes cleanup easy, just throw them away after. I also have a jalapeño rack I got at a store, but the foil is way easier and will accommodate various sized jalapeños. All love these with the hot peppers and the sweetness of the pineapple. The smoked gouda is a nice touch and differs greatly from cheddar. Can also dice jalapeño to add to the cheese mix. ENJOY.
Nutrition Facts : Calories 382, Fat 31.9, SaturatedFat 18.7, Cholesterol 112.5, Sodium 562.4, Carbohydrate 10.5, Fiber 1.4, Sugar 8.6, Protein 15
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