Smokey Jalapeño Poppers

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These are actually Texas-style poppers, and are normally cooked in a smoker. However, I live in an apartment… so I lack the space for a smoker. I had these for the first time in 2003, made in the smoker, and adapted the simple recipe so I get the same taste from my oven. Enjoy!

This recipe doubles easily, and is intended for 3-6 Poppers per person. You’ll need a cookie sheet, aluminum foil, and toothpicks.

Preheat oven to 350 F

  • 9 Jalapeños
  • 1 beer

Cut jalapeños in half and scoop out the seeds. I leave the stem.

  • 9 slices of bacon, cut in half (I like peppered bacon)
  • Smoked Cheese (I like peppered white cheddar)

Cut the cheese into thick strips so they will fit in the jalapeños. Stick them in the jalapeños.

  • 4oz Cream Cheese
  • 1/4 tsp liquid hickory smoke (optional)

Mix the cream cheese with liquid smoke and spread in the remaining empty spaces in the jalapeños. Wrap the poppers with the bacon and hold in place with toothpicks.

Place all poppers on a cookie sheet and pour the beer on the bottom. Cook covered with aluminum foil for 45 minutes, and uncovered for 15 minutes.

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