Smoky BBQ Bacon Wrapped Stuffed Jalapeños with Creamy Chipotle Sauce

Allergens

Dairy, Eggs

Ingredients

• 12 large jalapeños
• 4 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/2 cup BBQ sauce (recipe below)
• 12 slices bacon, thinly cut
• 1 cup Chipotle Sauce (recipe below)
• Wood chips for smoking (e.g., applewood or hickory) BBQ Sauce:
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup molasses
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• Salt and pepper to taste Chipotle Sauce:
• 1 cup mayonnaise
• 1 tbsp chipotle peppers in adobo sauce
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• Salt to taste

Instructions

1. Preheat the grill to medium high heat and soak wood chips in water for at least 30 minutes.
2. In a small saucepan, combine all BBQ sauce ingredients over medium heat. Cook until well combined and slightly thickened. Set aside to cool.
3. In another bowl, mix together the Chipotle Sauce ingredients. Cover and refrigerate until ready to use.
4. Cut jalapeños in half lengthwise, removing seeds and membranes. Mix cream cheese, 1/2 cup shredded cheddar cheese, and 1/2 cup BBQ sauce together. Stuff each jalapeño half with the mixture, then wrap each with a slice of bacon and secure with a toothpick.
5. Place stuffed jalapeños on the preheated grill over soaked wood chips. Smoke for 8 10 minutes or until bacon is crisp and cheese is melted. Flip occasionally to ensure even cooking.
6. Remove from grill, allow to cool slightly, and serve with Chipotle Sauce on the side.

Chef’s Insight

Smoke the wood chips before placing them on the grill to create a richer, more aromatic smoky flavor.

Notes

Feel free to adjust the heat level by using more or fewer jalapeños.