Ingredients:

  • 12 large Jalapenos
  • 12 slices Thin-Cut Bacon
  • 8 oz full-fat brick cream cheese, softened
  • 1 cup Smoked Gouda cheese, freshly grated
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1/4 cup fresh chives, finely minced

Instructions:

  1. Slice each jalapeno in half lengthwise. Use a small spoon to scrape out the seeds and the white pith (ribs). Rinse the peppers and pat them completely dry to ensure the filling adheres.
  2. In a medium bowl, combine the softened cream cheese, grated Smoked Gouda, garlic powder, onion powder, smoked paprika, and minced chives. Mix until smooth and well incorporated.
  3. Transfer the cheese mixture into a piping bag or a Ziploc bag with the corner snipped. Pipe the filling into the cavity of each jalapeno half, being careful not to overfill.
  4. Wrap each stuffed jalapeno half with a slice of thin-cut bacon, ensuring the seam is on the bottom to prevent unraveling during the cook.
  5. Preheat your smoker to a steady 120°C (250°F). Use fruitwood like apple or cherry for a sweeter smoke that doesn't overpower the Gouda. Place the poppers on the wire rack and set them in the smoker. Smoke for 1 hour 15 minutes until the bacon is mahogany brown and firm.