Delicious Smoked Jalapeno Poppers on pellet grill

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Smoked Jalapeno poppers are a perfect appetizer for any occasion. These poppers have great flavor, and the crispy bacon just makes everything better. In this recipe I did use a thick cut bacon, but thinner bacon is easier to form around your jalapeno.

Make sure to select larger green and firm jalapeno peppers. Don't grab the soft and wrinkly peppers. I leave my jalapeno peppers whole, I only cut off the tops and core out the center. You can cut your peppers in half lengthwise if you want. 

Prep time: 30 minutes

Cook time: 60-80 minutes

Ingredients

1 - dozen fresh jalapeno peppers

1 - 8-ounce Philadelphia cream cheese

4 ounces of shredded cheddar cheese

1-pound thin sliced bacon

Your favorite BBQ rub - I used Meat Church Texas Sugar

Instructions

First things first, you might want to wear gloves when working with peppers. 

Cut tops off of jalapenos and core out the center removing seeds. If you want to make them really hot, you can leave a few seeds and the membrane on. Wash the peppers and then in separate mixing bowl add room temperature cream cheese, shredded cheddar and as much BBQ rub as you desire for your liking. Again, I used Meat Church Texas Sugar. 

Stuff your jalapenos with your cheese mixture and then wrap the jalapeno in one slice of bacon trying to cover entire pepper. I then placed my wrapped jalapenos in this Jalapeno holder for the grill I found on Amazon

Place on smoker for 250 degrees for approximately 60-80 minutes until bacon gets crispy. I put on my Pit Boss Competition Series 820

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