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\nFor the Poppers:<\/strong><\/p>\n 12 large jalape\u00f1os<\/p>\n 1\/2 lb Mexican chorizo<\/p>\n 1 cup shredded cheddar cheese<\/p>\n 1\/2 cup cream cheese, softened<\/p>\n 12 slices of bacon<\/p>\n 1 tsp smoked paprika<\/p>\n 1 tsp garlic powder<\/p>\n Salt & black pepper, to taste<\/p>\n For Smoking:<\/strong><\/p>\n Cherry wood chips<\/p>\n <\/p>\n<\/div>\n \nPrepare the Filling:<\/strong><\/p>\n In a skillet over medium heat, cook the chorizo until browned and crumbly, about 5-7 minutes. Drain excess fat and let cool slightly.<\/p>\n In a bowl, mix the cooked chorizo, cheddar cheese, cream cheese, smoked paprika, garlic powder, salt, and pepper until well combined.<\/p>\n Stuff the Jalape\u00f1os:<\/strong><\/p>\n Cut each jalape\u00f1o lengthwise and remove the seeds and membranes (wear gloves to avoid irritation).<\/p>\n Stuff each jalape\u00f1o half with the chorizo-cheese mixture, then press the halves back together.<\/p>\n Wrap each stuffed jalape\u00f1o with a slice of bacon, securing with a toothpick if needed.<\/p>\n \ud83d\udd25 Smoke the Poppers:<\/strong><\/p>\n Preheat your smoker to 250\u00b0F (120\u00b0C) and add cherry wood chips for a sweet, smoky flavor.<\/p>\n Place the bacon-wrapped jalape\u00f1os on a wire rack or directly on the smoker grates.<\/p>\n Smoke for 1.5-2 hours until the bacon is crispy and the jalape\u00f1os are tender.<\/p>\n \ud83c\udf74 Serve It Like This:<\/strong><\/p>\n Arrange the smoked jalape\u00f1o poppers on a platter.<\/p>\n Serve warm with a side of ranch or sour cream for dipping \ud83e\udd5b<\/p>\n Pair with a cold Mexican beer or a margarita \ud83c\udf7a\ud83c\udf79<\/p>\n \ud83d\udd25 Pro Tips:<\/strong><\/p>\n For extra heat, leave some of the jalape\u00f1o seeds in the filling.<\/p>\n If you don\u2019t have a smoker, bake at 400\u00b0F (200\u00b0C) for 20-25 minutes until the bacon is crispy.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":" \ud83d\uded2 Ingredients (Serves 6-8) For the Poppers: 12 large jalape\u00f1os 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 TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":6337,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6335","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\n\ud83d\udd2a Prep the Ingredients<\/strong><\/h1>\n