Ingredients:

  • 12 medium jalapeños
  • 1 tbsp olive oil
  • 8 oz cream cheese
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/4 cup green onions, finely minced
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 12 slices thick-cut smoked bacon

Instructions:

  1. Halve the jalapeños lengthwise.
  2. Use a spoon to scrape out the seeds and white membranes from the peppers.
  3. Lightly brush the insides of the jalapeño halves with olive oil to prevent the filling from sticking.
  4. In a medium bowl, whip the softened cream cheese until smooth.
  5. Fold in the shredded cheddar, minced green onions, garlic powder, smoked paprika, and black pepper.
  6. Using a piping bag or small spoon, fill each pepper half to the brim, slightly mounding the cheese.
  7. Wrap each stuffed jalapeño tightly with a slice of thick-cut smoked bacon.
  8. Place the wrapped poppers on a wire cooling rack to ensure airflow.
  9. Place in a pellet grill or smoker and cook for 60 minutes until the bacon is crisp and mahogany-colored.