Smoky Bacon Wrapped Jalapeño Poppers with Bourbon Glaze

Allergens

Dairy, Gluten-free (if using gluten-free bacon), Soy-free, Nut-free

Ingredients

• 8 large jalapeños
• 1 lb thick
• cut bacon, slices halved lengthwise
• 4 oz cream cheese, softened
• 4 oz shredded cheddar cheese
• 2 cloves garlic, minced
• 1/4 tsp smoked paprika
• 1/4 cup bourbon
• 2 tbsp brown sugar
• Salt and pepper, to taste

Instructions

1. Preheat your grill to medium high heat (around 350°F). Soak wooden toothpicks in water for at least 30 minutes.
2. Slice jalapeños in half lengthwise, remove seeds and membranes.
3. In a bowl, mix softened cream cheese, shredded cheddar cheese, minced garlic, smoked paprika, salt, and pepper until well combined.
4. Stuff each jalapeño half with the cream cheese mixture, then wrap each stuffed half with a halved bacon slice. Secure with a soaked toothpick.
5. Place wrapped jalapeños on the preheated grill, and cook for 10 12 minutes or until bacon is crispy and cooked through, turning occasionally.
6. In a small saucepan, combine bourbon, brown sugar, salt, and pepper over medium heat. Bring to a simmer, then reduce heat and let it simmer for about 5 minutes until slightly thickened.
7. Remove jalapeños from the grill, brush with the bourbon glaze on all sides, and serve immediately.

Chef’s Insight

Use high-quality bacon for a smokier, richer flavor.

Notes

Cooking time may vary depending on grill temperature and bacon thickness.