Smoky BBQ Jalapeño Poppers with Candied Bacon

Allergens

Bacon, Dairy

Ingredients

• 12 fresh jalapeños
• 8 oz cream cheese, softened
• 1 cup sharp cheddar cheese, shredded
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 6 strips bacon
• 1/4 cup brown sugar

Instructions

1. Preheat the grill to medium high heat (about 375°F).
2. Slice jalapeños in half lengthwise, remove seeds and membranes, and set aside.
3. In a bowl, mix together cream cheese, cheddar cheese, garlic powder, smoked paprika, salt, and pepper.
4. Stuff each jalapeño half with the cheese mixture, then wrap each stuffed half with bacon and secure with toothpicks.
5. Place wrapped jalapeños on the grill and cook for 8 10 minutes or until bacon is crispy and slightly charred.
6. In a small pan over medium heat, cook sugar and stir until melted and golden brown. Drizzle over poppers.
7. Serve immediately with toothpicks removed.

Chef’s Insight

Use thick-cut bacon for better texture contrast.

Notes

For extra heat, leave some jalapeño membranes intact.