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Bacon Wrapped Buffalo Poppers3

We’ve taken our beloved Jalapeno Poppers to a new level.  Or maybe two new levels.  Or is it three?  We infused the cheese filling with buffalo wing sauce.  We wrapped them in bacon.  And then we threw our Bacon Wrapped Buffalo Poppers on the smoker grill.

Bacon Wrapped Buffalo Poppers1

I hadn’t intended to share these here, thus no fancy pictures.  But after the first bite, there was no way I could hold out.

Recipe Tip:  For less than $10.00, you can buy a box of a bazillion disposable gloves (at least 100).  When we first did just that, I thought it was a kind of funny, and may or may not have snickered just a bit every time we put them on.  I now must admit, I love wearing them when working with raw chicken, making meatloaf, or handling hot peppers.  For this recipe, I wore them for the entire process.  They were great for mixing the cheese mixture, then filling the peppers, and finally wrapping the bacon.

Slice the jalapenos in half lengthwise.  Using a small pairing knife, remove the seeds and membrane.  At this point, I either steam or boil the pepper for a few minutes.  This insures that they get cooked and thus are easier to eat.  Just cool before filling.  Combine cream cheese, shredded Monterey jack cheese, and buffalo wing sauce (we love Franks RedHot).  Mound the cheese mixture on each jalapeno half, then wrap a strip of bacon around each.

Bacon Wrapped Buffalo Poppers2

It was Sunday, and for us that means rolling the smoker grill out of the garage and fully loading it.  If you don’t have a smoker, these can be cooked over indirect heat on your outdoor grill, or you can bake them in the oven.

I smuggled a few of these out of the house this morning to share with a few of my work mates.  They were a hit!  We might just have a new Game Day favorite recipe.

Bacon Wrapped Buffalo Poppers5

Bacon Wrapped Buffalo Poppers
Prep time
Cook time
Total time
Serves: 5
  • 5 jalapeno peppers
  • 4 ounces cream cheese, softened
  • 4 ounces Monterey jack cheese, shredded
  • ¼ cup Franks REDHOT sauce (or your favorite)
  • 10 strips of bacon
  1. Preheat smoker or oven to 350 degrees.
  2. Slice jalapenos in half lengthwise, using a small pairing knife, remove seeds and membrane. Parboil or steam for 3-4 minutes, drain and cool.
  3. Meanwhile, combine softened cream cheese, shredded cheese and buffalo sauce. Fill each pepper half with cheese mixture. Wrap each stuffed pepper with a strip of bacon. Place on a rack in a shallow baking pan.
  4. Bake for 30-40 minutes or until bacon begins to crisp.


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