Smoked Jalapeño Poppers
Bacon wrapped jalapeño poppers stuffed with a sweet and spicy chorizo and cream cheese filling.
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Servings: 18 Jalapeño Poppers
Calories: 80kcal
Ingredients
- 9 large Jalapeño Peppers*
- 12 oz Lean Chorizo**
- 8 oz Fat Free Cream Cheese
- 1 pack 18 slices Center Cut Bacon
- 2 Tbsp 42g Honey
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1 tsp Garlic Powder
Instructions
- Preheat smoker to 275ºF with the lid closed while you prep the peppers.
- Remove the stems from the peppers before slicing them in half lengthwise. Use a spoon to scoop out the seeds and membranes. Set aside.
- Cook the chorizo in a skillet before removing from the heat and adding the cream cheese and honey while warm. Stir to fully incorporate and let the mixture briefly cool.
- Fill the pepper halves with the filling and tightly wrap each with a slice of bacon. Sprinkle the black pepper, paprika, and garlic powder over the top.
- Place the peppers directly on the grill grates and cook for 75-90 minutes until the bacon is done to your liking.
Notes
*I used peppers around 4" in length. If you can only find smaller peppers, you can make more jalapeño poppers by cutting the bacon strips in half before wrapping.
**If you have trouble finding lean chorizo, you can use any chorizo or make your own using our chicken chorizo recipe.
Nutrition Facts Notes
- Each jalapeño popper has 2 WW SmartPoints (blue).
- With reduced fat cream cheese instead of fat free cream cheese, each popper has 100 calories, 8g of protein, 4g of carbs, and 5g of fat.
Nutrition
Serving: 1Jalapeño Popper | Calories: 80kcal | Carbohydrates: 5g | Protein: 8g | Fat: 3g