Old Smokey Bacon Wrapped Boudin Stuffed Jalapeño Poppers
These Bacon Wrapped Boudin Stuffed Jalapeño Poppers were fired up during a Fire It Up Friday at Old Smokey Headquarters, and they disappeared about as fast as we could pull them off the grill, so we figured the recipe deserved a spot on the website.
They’re everything you want in a popper: smokey, spicy, rich, and packed with flavor. Boudin brings the heartiness, pepper jack adds the melt, and the bacon ties it all together with just the right amount of crisp. Cooked indirect over charcoal with a chunk of mesquite, these poppers are built for sharing (though no one will blame you if you don’t).
Perfect for game days, cookouts, or any excuse to fire up the grill, this is one recipe you’ll find yourself coming back to again and again.
- Prep Time: 30 Minutes
- Cook Time: 20 Minutes
Ingredients
- 6 Jalapeños
- 1lb Boudin - Removed from casing
- 1lb Bacon
- 8oz Block of Pepper Jack Cheese
- BBQ Rub / Seasoning of your choice
Equipment
- Old Smokey Grill
- Charcoal
- Your favorite cooking wood (we like Mesquite for this recipe)
- Toothpicks (optional)
Prep
- Fire Up the Old Smokey Grill and make a 2 zone fire so you can cook your poppers using indirect heat
- Add a chunk of your favorite cooking wood
- Half and deseed the jalapeños
- Cut the pepper jack cheese into slivers that are about the same size as the jalapeños
- Cut the strips of bacon in half
- Stuff the jalapeno half with boudin and pepper jack cheese slice and then wrap in bacon.
- Run toothpick through stuffed jalapeño to secure ingredients together (optional)
On the Grill
- Once your Old Smokey is all fired up, place jalapenos on indirect side of grill
- Sprinkle some of your favorite BBQ rub / seasoning over the top for some extra flavor
- Cook for about 20 mins or until bacon is nice and crisp flipping periodically as needed
- Remove from grill and let them cool for a sec as these will be screaming hot inside and enjoy
Pro-Tip: Start the poppers cheese-side down and cook for 4 minutes before flipping. Crisping the bacon on this side first helps lock in the cheese, cooking on this side later can cause melted cheese to ooze out.