Jalapeño Poppers with The Big Smoke
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Looking for the perfect party food? These are it — and they could not be easier. Cheesy, smoky, wrapped in crisp bacon, and gone the second they hit the table. This is the recipe that went viral for us, and once you make them you'll see why.
*Served with Shay's Ranch Dip
Makes about 20 · 15 min prep · 20 min cook
Ingredients
- 10 green jalapeños, halved lengthways and deseeded
- 200g cream cheese
- 100g cheddar, grated
- 2 scallions (spring onions), finely chopped
- 1 tbsp The Big Smoke, plus extra to finish
- 10 rashers streaky bacon, halved
Method
- Prep the jalapeños. Clean, halve lengthways and deseed the jalapeños. (Wear gloves — see Shay's Touch.)
- Make the filling. Mix the cream cheese, cheddar, scallions and a good dash of The Big Smoke until well combined.
- Fill and wrap. Stuff each jalapeño half with the filling, then wrap tightly in a piece of streaky bacon. Sit them seam-side down.
- Season and cook. Sprinkle over a little more Big Smoke. Bake at 180°C for 20–25 minutes, or air-fry for 15–20 minutes, until the bacon is crisp and golden.
- Serve. Straight away, with a cool ranch dip for dunking.
Shay's Touch of Magic
Wear gloves when you're working with the jalapeños, and whatever you do, don't touch your eyes — learn that one the easy way, not the hard way. And don't skimp on wrapping the bacon tight; it holds everything together and crisps into the seal that keeps all that cheese where it belongs. — Shay
Serve with a cool ranch dip — we used Shay's. Get yours here.
Made with The Big Smoke — the Dublin smoke blend. Cook bold. Eat well. Share often.