Smoked Jalapeño Poppers with Bacon, Apple, and Brie

3 steps · 2h 20m total

1. 01

   Prepare Jalapeños and Smoker

   Wash and dry the jalapeños. Carefully cut each pepper in half lengthwise, then use a spoon or butter knife to scoop out the seeds and the inner vein. This is where most of the heat lives, so removing it keeps the poppers from being overwhelmingly spicy.

   Next, slice the brie cheese into small pieces and mold one into each jalapeño half. Wrap each stuffed pepper with a single slice of bacon. Prepare your smoker, loading it with fruit wood (like apple or cherry) and bringing the temperature up to 225 °F.

2. 02

   Smoke the Poppers

   Arrange the prepared poppers in an aluminum foil pan. Place the pan directly on the smoker grill rack and smoke for 2 hours, or until the bacon is cooked through and the jalapeños are tender.
3. 03

   Serve Poppers

   Once smoked, transfer the poppers to a serving platter. Place a thin slice of Granny Smith apple on the platter, then top with a smoked jalapeño popper.

   If you prefer to bake these in an oven, place the poppers on a baking sheet and bake in a preheated 400 °F oven for 20-30 minutes, or until the bacon is crisp and the cheese is bubbly.