Bacon Wrapped Jalapeno Peppers (Smoked)

16-20 Jalapeno peppers (Makes 32-40 pieces) (use yellow chilies and it wont be so spicy … like the taste better myself)
8 oz. package of cream cheese (softened)
1 cup of shredded cheese (sharp cheddar is my favorite)
1/4 cup of chives (finely chopped)
1 lb. of thin sliced bacon (cut in half) (can use turkey bacon but don’t cook as long will turn into jerky)
Rub (Store bought or make your own … I will post the one I’ve been using)

Clean peppers then cut off stems and cut in half lengthwise. Clean and deseed the peppers (use gloves if possible .. not as important if using yellow chilies). Mix cream cheese, shredded cheese and chives together until well blended then fill the hollowed out area of the pepper halves with the cream cheese mixture. Sprinkle a little of the rub onto the filling ( I keep forgetting to do this step so I sprinkle it in the mixture instead) then wrap a half piece of bacon around the pepper lengthwise, end to end, and secure it with a toothpick.

Smoke the peppers for 3 hours at 225* directly on the grate if possible for maximum smoke exposure. Remove and devour immediately or place them in a covered foil pan for taking them to a party.

These can have a little bite to them so be sure to warn folks that don’t like spicy foods to proceed with caution.


  • Rub  –Yield: Makes 2 cups


    • 1/2 cup paprika
    • 1/4 cup garlic powder
    • 1/4 cup mild chili powder (use medium or hot to kick up the heat)
    • 3 tablespoons salt
    • 3 tablespoons black pepper
    • 2 tablespoons onion powder
    • 2 tablespoons celery seeds
    • 1 tablespoon brown sugar
    • 1 tablespoon dried oregano
    • 3 teaspoons cumin
    • 2 teaspoons dry mustard
    • 2 teaspoons ground coriander
    • 2 teaspoons ground allspice


    Mix together all ingredients until well combined. Store in an airtight container. May be stored for up to 6 months.





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