Smoked Jalapeño Poppers on a Pellet Grill
Perfect for gatherings and cookouts, pellet grilled smoked jalapeño poppers offers a tasty contrast of textures and tastes, from crisp bacon to spicy jalapeño and the gooey, cheesy pimento cheese filling.
Servings 12 poppers
Calories 42kcal
Ingredients
- 4 ounces cream cheese softened
- ½ 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
Instructions
- Set aside six slices of bacon. Cook the remaining bacon until crisp. Drain the bacon on paper towels until cool, then chop.
- 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.
- Slice the jalapeño peppers in half lengthwise. Remove and discard the seeds and white inner membrane.
- Spoon one tablespoon of the pimento cheese into each jalapeño pepper half.
- Cut the remaining bacon in half width-wise.
- Wrap each jalapeño in one half-strip of bacon. Secure the bacon with a toothpick.
- 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.
Video
Notes
Storage instructions
Store any leftover smoked bacon-wrapped jalapeño poppers in an airtight container in the refrigerator. Eat within five days.
Store any leftover smoked bacon-wrapped jalapeño poppers in an airtight container in the refrigerator. Eat within five days.
Nutrition
Serving: 1 jalapeno | Calories: 42kcal | Carbohydrates: 0.9g | Protein: 0.8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 43mg | Potassium: 0.8mg | Fiber: 0.2g
