Chile "poppers"—just pop 'em in your mouth—are on many restaurant menus, and they're easy to prepare in your own backyard. They need to smoke at a higher temperature so the bacon wrapped around the outside of the chile gets cooked through. Although higher-heat smoking is technically not considered low-and-slow traditional barbecue, it does have its place in recipes like this one (and for people who use a ceramic smoker, which automatically smokes at a higher temperature). At a lower temperature, the bacon won't crisp up. You can also use this technique to smoke other bacon-wrapped appetizers like shrimp, water chestnuts, or green bean bundles. If you like, substitute goat cheese, garlic-and-herb cream cheese, or even pimiento cheese spread for the cream cheese and cheddar. You can also use almonds or walnuts instead of the pecans, or omit the nuts.
These poppers are so addictive that you can make a meal out of them! They are slightly fiery, but even friends who describe themselves as heat-intolerant have devoured these and raved about them. Jalapeños of any size will do, but the bigger ones hold more flavor and are easier to fill with cheese. I use a swivel-blade potato peeler or a paring knife to core the peppers. And remember to wear disposable food-handing gloves when touching fresh jalapeños, because oil from hot chiles will stick to your heands. If you rub your eyes or other sensitive areas after working with the chiles, it can be painful. If the chiles are mild, however, gloves aren't necessary.
You can buy metal chile popper racks, but you can also use cardboard egg carton. At 350°F, the carton won't burn and you can simply throw it away when you're done. Another big plus to using an egg carton is that the carton absorbs bacon fat. This means no grease flare-ups. You can enhance the hickory or maple wood smoke flavor in the bacon by using that type of wood for your fire, or you can add a little different flavor to your poppers by using apple, oak, or pecan.
Suggested wood: Hickory or maple
I toast my pecans for more flavor before using inserting them into the jalapeño. To toast, melt 1 teaspoon unsalted butter in a small cast iron skillet over medium heat. Add the pecans and cook, stirring, until slightly browned.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
1. To make the popper filling, combine the cheeses in a medium-size bowl and stir them together with a fork. Put the cheese mixture in a gallon-size zipper-top plastic bag and cut a small hole in one corner of the bag. Squeeze each jalapeño full of the cheese mixture. Place the cheese-filled jalapeños in the egg carton. Push a pecan half into each pepper. Wrap a half strip of bacon around each jalapeño and secure with a toothpick.
Step 2
2. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. For a gas grill, turn half the burners to high.
Step 3
3. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the drained wood chips on the hot coals, or put the dry wood chips in a metal container and place closest to a burner on a gas grill. Place the jalapeños on the indirect side of the grill. When the smoke starts to rise, close the lid.
Step 4
4. Smoke the peppers at 350°F for 1 hour and 15 minutes until the bacon is cooked and the jalapeño have a smoky aroma.
