Smoked Jalapeno Poppers

5.0
(1)

These smoked jalapeno poppers go great with brisket. If you've never had smoked cream cheese before, you are in for a treat. I prefer to use oak or hickory in the smoker for these, but feel free to use any wood you like.

jalapeno poppers in a serving rack on whitewashed table with yellow kitchen towel
Prep Time:
15 mins
Cook Time:
2 hrs
Total Time:
2 hrs 15 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • 8 ounces cream cheese, softened

  • 1/4 cup shredded Cheddar cheese

  • 1/4 cup real bacon bits

  • 1 tablespoon Montreal steak seasoning

  • 12 fresh jalapeno peppers, stems removed, cored

Directions

  1. Preheat a smoker to 250 degrees F (120 degrees C) according to manufacturer’s directions using wood of choice.

  2. Mix cream cheese, Cheddar cheese, bacon bits, and steak seasoning in a bowl until evenly combined.

  3. Fill a piping bag with cream cheese mixture. Pipe mixture into hollowed-out jalapenos and place on a disposable baking sheet.

  4. Place baking sheet directly on the grate of the smoker. Smoke for 2 hours.

Nutrition Facts (per serving)

189 Calories
16g Fat
7g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 189
% Daily Value *
Total Fat 16g 21%
Saturated Fat 9g 44%
Cholesterol 43mg 14%
Sodium 474mg 21%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 6g 11%
Vitamin C 3mg 3%
Calcium 99mg 8%
Iron 1mg 4%
Potassium 140mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.