Bacon-Wrapped Jalapeño Poppers Stuffed with Smoky Cream Cheese

Allergens

Dairy, Gluten (in bacon), Soy (potentially in bacon, depending on brand)

Ingredients

• 12 large fresh jalapeños
• 8 oz cream cheese, softened
• 4 oz smoked cheddar cheese, shredded (can sub with smoked gouda)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 12 slices thick
• cut bacon

Instructions

1. Preheat your grill to medium heat (about 350°F).
2. Cut each jalapeño in half lengthwise, remove seeds and membranes.
3. In a bowl, mix cream cheese, smoked cheddar, smoked paprika, garlic powder, onion powder, salt, and pepper.
4. Stuff each jalapeño half with the cheese mixture.
5. Wrap each stuffed jalapeño half with a slice of bacon, securing with a toothpick if needed.
6. Place poppers directly on the grill grate and cook for 12 15 minutes, turning occasionally, until bacon is crispy and cheese is melted.
7. Remove from grill and let cool slightly before serving.

Chef’s Insight

Use a mix of smoked cheddar and smoked gouda for an extra depth of flavor.

Notes

For an extra smoky flavor, try using smoked cream cheese.