Spicy Lil Smokie Bacon Wrapped Jalapeno Poppers Recipes

SMOKY BACON-WRAPPED JALAPEñO POPPERS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Add the cream cheese, smoked Gouda, Cheddar, chives, lime zest, lime juice, salt and pepper to a medium bowl. Mix thoroughly until evenly combined.
• Divide the cream cheese mixture between the jalapeño halves, pressing to fill all the way to the top edge.
• Wrap a piece of bacon around each stuffed jalapeño so the ends of the bacon lie underneath. Place the wrapped jalapeños, stuffed-side up, on the prepared baking sheet. Bake until the bacon is crispy and the cheese mixture is just beginning to bubble out from the top and bottom of the jalapeños, 16 to 18 minutes. Remove from the oven and let cool 10 minutes before serving.

BACON WRAPPED LIL SMOKIES JALAPENO POPPERS RECIPE - (4.5/5)

Steps:

• Cut stems off of peppers and cut them all in half longways. Remove seeds from peppers. Fill each pepper with cream cheese and sprinkle cheddar cheese and top with a lil smokie. Wrap 1/2 slice of bacon around each pepper half. Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

SPICY BACON JALAPEñO POPPERS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. Place chile halves, cut sides up, on cookie sheet.
• In small bowl, mix cream cheese spread, pepper Jack cheese, onions, bacon and salt. Divide mixture evenly among chile halves, spreading filling out level with sides of chile.
• Bake 30 minutes or until tops are light golden brown and chiles are tender. Sprinkle with cilantro. Serve warm.

SPICY "LIL SMOKIE" BACON WRAPPED JALAPENO POPPERS

Steps:

• you'll first want to wash and trim the jalapeno peppers.Chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.
• In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.
• Top each one of the jalapeno "boats" with a little smokey.
• Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn't leak out through the hole.
• Since bacon already contains a good amount of sodium, you'll want to season the buffalo poppers with a sugar based rub. A nice blend of brown sugar and cayenne pepper works great on these bad boys as well.
• Cooking the poppers is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn't overly crispy, but it's definitely cooked enough to be bite through. If you prefer a crispier bacon, then I'd suggest kicking the temperature up to 300 degrees for about an hour. You'll want to keep a close eye on the peppers though. If they overcook, then they'll loose their stability and your poppers will spill out all over your smoker.
• once your poppers are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with a generous helping of Barbecue Sauce cut with a little cran-apple juice, but this time around I happened to have a bottle of hot raspberry sauce. I used this sauce a few weeks ago on some pulled pork sandwiches and was pleasantly surprised as to how well the raspberry flavor melded with the smoked pork, but this blew the sandwich out of the water. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it's heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each popper and you can guarantee these tasty treats will disappear in no time flat!