Smoked Stuffed Chile Poppers

Smoked Stuffed Chile Poppers
Photo by Joyce Oudkerk Pool


  • 8 ounces cream cheese or Neufchâtel cheese
  • ½ cup shredded sharp cheddar cheese
  • 12 large jalapeño chiles (green, red, or both)
  • or a metal jalapeño popper rack
  • 1 empty cardboard egg carton
  • or 1 cup dry wood chips for a gas grill
  • 12 pecan halves
  • + 2 more ingredients
    • ½ cup wood chips
    • 8 ounces thin-sliced smoked bacon

1. To make the popper filling, combine the cheeses in a medium-size bowl and stir them together with a fork. Put the cheese mixture in a gallon-size zipper-top plastic bag and cut a small hole in one corner of the bag. Squeeze each jalapeño full of the cheese mixture. Place the cheese-filled jala...

View full recipe at Epicurious


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