Dragon Jalapeño Poppers

These little bite-sized treats are fiery hot and full of smoking goodness. If you’re making them for a party, be sure to prepare lots, since they will be gone in a flash. —Steve Cylka

Dragon Jalapeño Poppers

Excerpted with permission from The Bradley Smoker Cookbook: Tips, Tricks, and Recipes from Bradley Smoker’s Pro Staff by Lena Clayton, Steve Cylka, Kathleen Donegan, Brad Lockwood, and Jennifer L.S. Pearsall. Copyright 2015, Skyhorse Publishing, Inc.

Makes: 16 poppers

8 jalapeño peppers
1/2 cup cream cheese
1/2 cup grated cheddar cheese
1 teaspoon chili powder
16 cocktail smokies
8 slices of bacon, cut in half

Slice the jalapeño peppers lengthwise. Using a knife, remove the seeds and membrane. 

Mix together the cream cheese, cheddar cheese, and chili powder. Fill the hollowed out portion of the jalapeño pepper with the cheese mixture. 

Place a cocktail smokie on top of the cheese mixture. 

Wrap half a slice of bacon around the jalapeño pepper. Use a toothpick if the bacon is falling off. 

Set the smoker to 250°F using wood Bisquettes of choice (Pecan, Maple, or Hickory work great). 

Smoke the poppers for 2–3 hours or until the bacon is browned.


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