This recipe turns a classic jalapeño popper into an easy, smoky snack. Cream cheese is smoked and mixed with crispy bacon, cheddar, diced jalapeño, and BBQ seasoning. Easy to make and perfect for parties, game days, or feeding a crowd.
Ingredients
-
Main
Instructions
-
01
Preheat your smoker to 225°F.
-
02
Place the cream cheese on a tray or parchment paper and score the top in a cross-hatch pattern.
-
03
Liberally coat the cream cheese with BBQ seasoning.
-
04
Smoke the cream cheese until warmed through and lightly golden on top, about 30 minutes.
-
05
While the cream cheese is smoking, cook the bacon on a baking sheet in the oven at 400°F until crispy, about 15-20 minutes.
-
06
Finely dice the jalapeno and shred and chop your cheddar cheese.
-
07
Once the smoked cream cheese is done, let it rest for 10 minutes.
-
08
Combine the smoked cream cheese, cheddar cheese, bacon, and jalapeno in a bowl and mix well.
-
09
Add the cheese mixture to a piping bag for easier assembly (optional). Spread or pipe a small amount onto a cracker, then top with another cracker to form a sandwich.
-
10
Return the filled crackers to the smoker for 10 minutes to warm and add extra smoke flavor (optional but highly recommended).
