Smoky Bacon Wrapped Jalapeño Poppers with Chipotle Cream

Allergens

Dairy, Wheat (in bacon)

Ingredients

• 8 large jalapeños
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 12 slices thick
• cut bacon
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/2 cup sour cream
• 2 tbsp chopped chipotle peppers in adobo sauce

Instructions

1. Preheat your grill or smoker to medium high heat (around 350°F).
2. Cut jalapeños in half lengthwise and remove seeds and membranes.
3. In a bowl, combine cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper. Stuff each jalapeño half with the cheese mixture.
4. Wrap each stuffed jalapeño half with one slice of bacon, securing with a toothpick if needed.
5. In a small bowl, mix sour cream and chopped chipotle peppers to create chipotle cream sauce.
6. Place the wrapped jalapeños on the grill or smoker grate and cook for 20 25 minutes, turning occasionally, until bacon is crispy and cheese is melted.
7. Remove from heat and let rest for a few minutes before serving with chipotle cream sauce.

Chef’s Insight

Cooking on a smoker adds an extra layer of smoky flavor to these already irresistible poppers.

Notes

Make sure to wear gloves when handling jalapeños to avoid irritation.