Ingredients (Serves 6-8)

For the Poppers:

12 large jalapeños

1/2 lb Mexican chorizo

1 cup shredded cheddar cheese

1/2 cup cream cheese, softened

12 slices of bacon

1 tsp smoked paprika

1 tsp garlic powder

Salt & black pepper, to taste

For Smoking:

Cherry wood chips

Prep the Ingredients

Prepare the Filling:

In a skillet over medium heat, cook the chorizo until browned and crumbly, about 5-7 minutes. Drain excess fat and let cool slightly.

In a bowl, mix the cooked chorizo, cheddar cheese, cream cheese, smoked paprika, garlic powder, salt, and pepper until well combined.

Stuff the Jalapeños:

Cut each jalapeño lengthwise and remove the seeds and membranes (wear gloves to avoid irritation).

Stuff each jalapeño half with the chorizo-cheese mixture, then press the halves back together.

Wrap each stuffed jalapeño with a slice of bacon, securing with a toothpick if needed.

Smoke the Poppers:

Preheat your smoker to 250°F (120°C) and add cherry wood chips for a sweet, smoky flavor.

Place the bacon-wrapped jalapeños on a wire rack or directly on the smoker grates.

Smoke for 1.5-2 hours until the bacon is crispy and the jalapeños are tender.

Serve It Like This:

Arrange the smoked jalapeño poppers on a platter.

Serve warm with a side of ranch or sour cream for dipping.

Pair with a cold Mexican beer or a margarita.

Pro Tips:

For extra heat, leave some of the jalapeño seeds in the filling.

If you don’t have a smoker, bake at 400°F (200°C) for 20-25 minutes until the bacon is crispy.