Applewood Smoked Jalapeño Poppers
- 8 Oz. Softened Cream Cheese
- 2 Tbsp Sour Cream
- 2 tsp Your Favorite Dry Rub (I prefer my Sweet Paprika rub)
- 2 Cloves Minced Garlic
- 1/4 Cup Grated Colby Jack Cheese
- 6-8 Jalapeños Cut in Half, and Cored (Seeds Removed)
- Preheat your smoker to 250 Degrees F. Note: Any wood is great for this recipe, but I prefer to stick to fruit woods such as apple.
- Mix together the cream cheese, sour cream, Sweet Paprika Dry Rub, minced garlic, and grated cheese. Fill each jalapeño half with the cream cheese mixture.
- Place the jalapeños on the grate of your smoker. Smoke for 45 minutes to an hour. Remove from the smoker, and enjoy!
Jalapeño poppers are one of the best snacks in the world. Jalapeño peppers are my favorite peppers. They have an incredible flavor, and just the right amount of spice that I like. Jalapeño poppers combine some of my favorite ingredients. This is my all-star, guilty pleasure meal for sure.
There’s a lot of ways to go about making jalapeno poppers, but I prefer to keep it simple. Some people like to wrap them in bacon, but I prefer not to. Don’t get me wrong, I love bacon, but I strongly believe bacon wrapped everything is overrated.
If you want to, you can wrap each of these poppers in bacon, but give it a try without it. The filling, and the pepper are the flavors that you want to stand out. A simple jalapeno popper filling is usually cream cheese based. I like to throw in garlic, cheese, sour cream, and my signature Sweet Paprika Dry Rub.
Make sure you take the seeds out of the peppers. You will replace all that stuff with the amazing cream cheese filling. The last ingredient for success is smoke. I like the smoky flavor to be there, but not be the main attraction. To achieve this, I like to use apple wood. Sometimes I throw in a mix of hickory, and apple. I hope you enjoy this recipe as much as we do! Enjoy!