We love our pellet smoker & use it to make way more than barbecue on it. This jalapeño popper recipe is a perfect example.

Using simple ingredients you can make something new a delicious, so let me show you how we did it...

The filling is a mixture of cream cheese, pepper jack cheese, garlic powder, kosher salt & fresh ground pepper.

Once mixed, slice your jalapeños in half and remove the seed & white ribs. Remember to wash your hands well after!

Wrap each jalapeño with bacon making sure to hide the ends under the jalapeño to help them not burst open in the smoker.

Smoke at 250 for 1-2 hours, and then increase heat to 350 until bacon is crispy. Finish with a sprinkle of cilantro & enjoy!