Smoked Jalapeño Poppers

Spicy, smoky, creamy with. These bacon-wrapped jalapeño poppers will definitely heat up up your next game day party.

Course Appetizer, Side Dish

Cuisine American

Prep Time 30

Cook Time 1

Total Time 50

Servings

Calories 462kcal

Author Jordan Hanger

6 jalapeños halved
1 lb thin cut bacon
1 lb ground chorizo
8 oz softened cream cheese
1 cup chedder cheese, shredded
2 tbsp barbecue rub I used our Smoke Kitchen Beef Rub, but any good barbuce rub will work.

Brown chorizo in a pan on medium heat until cooked through. Set aside.
Halve the jalapeños and remove the seeds and membrane with a spoon.
Mix together the cream cheese, cheddar cheese, beef rub and chorizo.
Fill each jalapeño half with the cheese and chorizo mix.
Wrap each jalapeño half with a piece of bacon and secure ends with toothpicks if needed.
Smoke the jalapeño poppers at 225°F for 30 minutes and then increase the temperature to 350°F for an additional 30-40 minutes to finish.
Let jalapeño poppers cool for 30 minutes before serving.