Smoked Jalapeno Poppers

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Planning Time: 10 minutes

Cooking Time: 20 to 25 minutes

Servings: 4


12 jalapeño peppers

8-ounces cream cheddar, room temperature

10 pieces bacon


1. Preheat your flame broil or another wood-Traeger barbecue to 350°.

2. Wash and cut the tops off of the peppers, and afterward cut them down the middle

the long way. Scratch the seeds and the films out, and set them


3. Spoon relaxed cream cheddar into the popper, and wrap with bacon

also, secure with a toothpick.

4. Spot on wire racks that are non-stick or have been splashed with nonstick

splash, and barbecue for 20-25 minutes, or until the bacon is cooked.


Calories: 94

Carbs: 5g

Fat: 7g

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