Memphis BBQ Smokehouse Bacon-Wrapped Jalapeño Poppers

Allergens

Dairy, Gluten (in panko)

Ingredients

• 1. 12 large jalapeños 2. 1 package (8 oz) cream cheese, softened 3. 2 cups shredded sharp cheddar cheese 4. 1 teaspoon garlic powder 5. 1/2 teaspoon smoked paprika 6. Salt and pepper to taste 7. 12 slices thick
• cut bacon 8. 1/4 cup panko breadcrumbs 9. 2 tablespoons freshly chopped parsley

Instructions

1. Preheat your grill or griddle to medium heat (about 350°F).
2. Carefully slice the jalapeños in half lengthwise, removing seeds and membranes.
3. In a bowl, mix together the cream cheese, cheddar cheese, garlic powder, smoked paprika, salt, and pepper until well combined.
4. Stuff each jalapeño half with the cheese mixture, then wrap each stuffed half with a slice of bacon, securely overlapping the edges.
5. In another bowl, mix together panko breadcrumbs and parsley. Gently roll the wrapped jalapeños in the breadcrumb mixture to coat evenly.
6. Place the coated poppers on the grill or griddle, cooking for 12 15 minutes or until bacon is crispy and cheese is melted, turning occasionally.
7. Serve immediately, allowing the sizzle and aroma to captivate your senses.

Chef’s Insight

To amp up the heat, add a dash of cayenne pepper to the cheese mixture.

Notes

Adjust jalapeño heat level by selecting smaller or larger peppers.