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Dragon Jalapeño Poppers

Tailgater Staff
Excerpted with permission from The Bradley Smoker Cookbook: Tips, Tricks, and Recipes from Bradley Smoker’s Pro Staff by Lena Clayton, Steve Cylka, Kathleen Donegan, Brad Lockwood, and Jennifer L.S. Pearsall. Copyright 2015, Skyhorse Publishing, Inc.
"These little bite-sized treats are fiery hot and full of smoking goodness. If you’re making them for a party, be sure to prepare lots, since they will be gone in a flash." - Steve Cylka
Makes: 16 poppers
  • 8 jalapeño peppers
  • 1/2 cup cream cheese
  • 1/2 cup grated cheddar cheese
  • 1 teaspoon chili powder
  • 16 cocktail smokies
  • 8 slices of bacon, cut in half

Slice the jalapeño peppers lengthwise. Using a knife, remove the seeds and membrane.

Mix together the cream cheese, cheddar cheese, and chili powder. Fill the hollowed out portion of the jalapeño pepper with the cheese mixture.

Place a cocktail smokie on top of the cheese mixture.

Wrap half a slice of bacon around the jalapeño pepper. Use a toothpick if the bacon is falling off.

Set the smoker to 250°F using wood Bisquettes of choice (Pecan, Maple, or Hickory work great).

Smoke the poppers for 2–3 hours or until the bacon is browned.