{"id":6335,"date":"2025-04-26T10:33:55","date_gmt":"2025-04-26T10:33:55","guid":{"rendered":"https:\/\/isticharati.ma\/?p=6335"},"modified":"2025-04-26T10:33:55","modified_gmt":"2025-04-26T10:33:55","slug":"bacon-wrapped-chorizo-and-cheese-stuffed-jalapeno-poppers-smoked-with-cherry-wood","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=6335","title":{"rendered":"Bacon-Wrapped Chorizo and Cheese Stuffed Jalape\u00f1o Poppers (Smoked with Cherry Wood)"},"content":{"rendered":"

\"\"<\/p>\n

\n

\ud83d\uded2 Ingredients (Serves 6-8)<\/strong><\/h1>\n

\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

\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n<\/div>\n

\"\"<\/p>\n

\ud83d\udd2a Prep the Ingredients<\/strong><\/h1>\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":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6335","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6335"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6335\/revisions"}],"predecessor-version":[{"id":6338,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/6335\/revisions\/6338"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/6337"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}