3-Ingredient Tillamook Jalapeño Honey Poppers
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With the Broncos playing tonight and football season right around the corner, I thought it was the perfect time to share one of our favorite minimal-ingredient appetizers: 3-Ingredient Tillamook Jalapeño Honey Poppers.
I first tried the Tillamook Jalapeño Honey Cream Cheese on Wheat Thins and immediately knew it would make an amazing filling for jalapeño poppers. It has that perfect combination of sweet, spicy and creamy, and when you pair it with fresh jalapeños and crispy bacon, you get an appetizer that's perfect for football Sundays.
What You'll Need
You really only need three ingredients for these poppers:
- Fresh jalapeños – I use 8 jalapeños and slice them in half lengthwise. Removing the seeds and membranes helps tame some of the heat, but you can leave a little behind if you like things spicy.
- Tillamook Jalapeño Honey Cream Cheese – This is the star of the filling. It's already packed with sweet and spicy flavor, so there's no need to add a bunch of extra seasoning.
- Thin-cut bacon – And this is one recipe where I definitely recommend skipping the thick-cut bacon. Thin bacon cooks more quickly and allows the fat to render out, giving you that crispy bacon exterior you're looking for.
You'll also need a smoker, baking sheet, wire rack and toothpicks.
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A Few Tips Before You Start
Don't skip the wire rack. Place the rack over a foil-lined baking sheet before adding your poppers. The rack allows the heat to circulate around the jalapeños while also giving the bacon grease somewhere to drip instead of letting the poppers sit in it. That helps the bacon get nice and crispy.
Use thin-cut bacon. There is absolutely a time and place for thick-cut bacon, but this isn't it. Thin bacon renders more easily and gets crispy without requiring the jalapeños to cook forever.
Wear gloves when handling the jalapeños. Trust me on this one. The oils from the peppers can stick to your hands even after washing them, and you definitely don't want to accidentally rub your eyes afterward.
Smoker or Oven?
I love making these on the smoker because that extra smoky flavor pairs so well with the jalapeño, honey and bacon. But if you don't have a smoker, you can make these in the oven using the same temperatures and cooking times in the recipe card below.
How to Make Tillamook Jalapeño Honey Poppers
Start by preheating your smoker to 180°F.
While it heats up, slice your jalapeños in half lengthwise and remove the seeds and membranes. I like using a metal spoon to scrape them out, and wearing gloves makes this step much easier.
Next, divide the Tillamook Jalapeño Honey Cream Cheese evenly between the jalapeño halves. You don't need to overthink this step—just get a nice, generous amount of filling into each pepper.
Wrap each stuffed jalapeño with a slice of thin-cut bacon and secure it with a toothpick. Place the poppers on a wire rack set over a foil-lined baking sheet.
Smoke them at 180°F for 30 minutes. Then increase the temperature to 375°F and continue cooking for another 20–30 minutes, or until the bacon is crispy.
Let them cool for about 5–10 minutes before serving. We like ours with ranch for dipping, but honestly, they're just as good on their own.
And don't worry if you aren't able to serve them immediately. These are still really good after sitting for about 30 minutes, which makes them a great party appetizer. You can make them ahead, place them in a foil pan and bring them along to your next football party or get-together.
Make Them Halloween-Ready 👻
Halloween is right around the corner, and these are an easy appetizer to turn into something festive. Add a couple of small candy or edible eyes to the finished poppers and you've got jalapeño popper mummies!
They're especially fun for a Halloween party because you get the spooky look without having to make an entirely different recipe.
Give It a Try!
If you make these 3-Ingredient Tillamook Jalapeño Honey Poppers, I'd love to hear what you think!
Leave a comment below and let me know how they turned out. Did you make them on the smoker or try them in the oven? And did you add the ranch for dipping?
If you make them for a football party, BBQ or Halloween gathering, be sure to tag @TurnedAroundTable on social media so I can see your version. I love seeing the recipes from our table make their way to yours!
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3-Ingredient Tillamook Jalapeño Honey Poppers
Equipment
- large baking sheet
- wire rack
- Aluminum foil
- 16 toothpicks
Ingredients
- 8 fresh jalapeño peppers
- 1 7-ounce container Tillamook Jalapeño Honey Cream Cheese Spread
- 8 slices thin-cut bacon
- Ranch dressing for serving, optional
Instructions
- Preheat the smoker. Set your smoker to 180°F.
- Prepare the jalapeños. Wearing gloves, slice each jalapeño in half lengthwise. Use a metal spoon to scrape out the seeds and membranes.
- Fill the jalapeños. Evenly divide the Tillamook Jalapeño Honey Cream Cheese between the 8 jalapeño halves, filling each one generously.
- Wrap with bacon. Wrap each stuffed jalapeño with one slice of bacon. Secure the bacon with a toothpick.
- Prepare the pan. Line a large baking sheet with aluminum foil and place a wire rack on top. Arrange the jalapeño poppers on the rack, leaving a little space between each one.
- Smoke. Place the pan in the smoker and smoke at 180°F for 30 minutes.
- Crisp the bacon. After 30 minutes, increase the smoker temperature to 375°F. Continue cooking for another 20–30 minutes, or until the bacon is browned and crispy.
- Rest and serve. Remove the poppers from the smoker and let them cool for 5–10 minutes before serving. Serve with ranch dressing for dipping, if desired.
Notes
- Wear gloves when handling jalapeños. The oils from the peppers can linger on your hands and cause irritation, especially if you touch your eyes.
- Cooking time can vary depending on the smoker and the thickness of the bacon. Cook until the bacon reaches your desired level of crispiness.
- The Tillamook Jalapeño Honey Cream Cheese provides both the creamy filling and a sweet-and-spicy kick, so there’s no need to add additional seasoning.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
