Smoked Stuffed Chile Poppers

Name: Smoked Stuffed Chile Poppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 227 grams thin-sliced smoked bacon; 227 grams cream cheese or Neufchâtel cheese, at room temperature; 12 pecan halves, toasted (see Note); 12 larges jalapeño chiles (green, red, or both), cored and seeded; 118 milliliters shredded sharp cheddar cheese

Smoked Stuffed Chile Poppers might be just the side dish you are searching for. This gluten free, primal, and fodmap friendly recipe serves 4. One serving contains 483 calories, 17g of protein, and 43g of fat. From preparation to the plate, this recipe takes around 45 minutes. A mixture of jalapeño chiles, sharp cheddar cheese, pecan halves, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is typical of Southern cuisine.

Instructions

To make the popper filling, combine the cheeses in a medium-size bowl and stir them together with a fork.

Equipment you will use

Bowl

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.

Ingredients you will need

Cheese

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Cheese

Pepper

Bacon

Pecans

Wrap

Egg

Equipment you will use

Toothpicks

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.

Equipment you will use

Grill

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.

Ingredients you will need

Spread

French Fries

Equipment you will use

Grill

Place the jalapeños on the indirect side of the grill. When the smoke starts to rise, close the lid.

Equipment you will use

Grill

Smoke the peppers at 350°F for 1 hour and 15 minutes until the bacon is cooked and the jalapeño have a smoky aroma.

Ingredients you will need

Peppers

Bacon

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.

Ingredients you will need

Unsalted Butter

Pecans

Toast

Equipment you will use

Frying Pan

Add the pecans and cook, stirring, until slightly browned.

Ingredients you will need

Pecans

Equipment

Ingredients

Servings:

227grams

thin-sliced smoked bacon 227grams

cream cheese or Neufchâtel cheese, at room temperature 12

pecan halves, toasted (see Note)12larges

jalapeño chiles (green, red, or both), cored and seeded 118milliliters

shredded sharp cheddar cheese

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Castellroig Cava Brut. It has 4.4 out of 5 stars and a bottle costs about 15 dollars.