My smoked popper recipe is wrapped with bacon.. just because everything's better with bacon. then seasoned with with Smokey Joe's Cuban Rub and baked over smoky mesquite for an epic game day appetizer.
What you need
12 medium jalapenos
6 slices bacon rashers cut ½
200gr cream cheese
1 cup grated mozzarella cheese
2 tbs Cuban or Texan rub
What to do
When ready to cook, set temperature to 90c (180℉) and preheat, lid closed for 15 minutes.
Slice the jalapeños in half lengthwise. Scrape out any seeds and ribs with a small spoon or paring knife.
Mix softened cream cheese with smokey Joe's Cuban or Texan rub and grated cheese.
Spoon mixture onto each jalapeño half. Wrap with bacon and secure with a toothpick.
Place the jalapeños on a rimmed baking sheet. Place on grill and smoke for 30 minutes.
Increase the grill temperature to 190c (375℉) and cook an additional 30 minutes or until bacon is cooked to desired doneness. Serve warm, enjoy!
*Cook times will vary depending on set and ambient temperatures.