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.
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