Jalapeno Poppers

PELLET GRILL SMOKED

4 ounces cream cheese, softened 1/2 pound smoked cheddar, grated 1 pound bacon, divided 2 cups mayonnaise 2 chipotle peppers in adobo, chopped 1 green onion white and green parts, chopped 1 teaspoon diced pimentos 6 medium whole fresh jalapeño peppers

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INGREDIENTS

1

Set aside six slices of bacon. Cook the remaining bacon until crisp. Drain the bacon on paper towels until cool, then chop.

Divide and cook bacon

2

In a large mixing bowl, combine the cream cheese, smoked cheddar, cooked and chopped bacon, mayonnaise, chipotle peppers, green onions, and pimentos. Mix until the ingredients are evenly combined. Set the filling aside.

Make the cheese filling

3

Slice the jalapeño peppers in half lengthwise. Remove and discard the seeds and white inner membrane.

Prepare the jalapeños

4

Spoon one tablespoon of the pimento cheese into each jalapeño pepper half.

Stuff the jalapeños

5

Cut the six remaining slices of bacon in half width-wise. Wrap each jalapeño in one half-strip of bacon. Secure the bacon with a toothpick.

Wrap the jalapeños

6

Preheat the pellet grill to 225 degrees Fahrenheit. Turn on Supersmoke. Place the jalapeños directly on the grill grate and smoke for one hour until the bacon is set and the cheese is melted. – Remove the toothpicks from the poppers and serve hot.

Smoke the jalapeños

Nutrition Info

Yield

1 jalapeno

calories

42 kcal per serving

Carbs

0g per serving

FAT

4g per serving

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