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Cayley's Hawaiian Style Jalapeno Poppers


24 large jalapeño peppers
8 ounces cream cheese
1 1/2 cups grated mozzarella cheese
1/2 cup diced ham
1/2 cup finely chopped onion
1 teaspoon garlic powder
24 "chunks" of pineapple 1
12 center cut lean bacon strips
24 toothpicks


Using kitchen gloves, cut off tops of peppers and scoop out seeds and membranes (I use a veggie peeler for this and it goes quickly).
Combine cream cheese, mozzarella, ham, onion and garlic powder. Mix well. Divide mixture evenly among peppers, using a teaspoon or pastry bag (or a zip top bag with a corner cut off), leaving room for the pineapple at the top. If too large, cut down pineapple chunk to fit into the top of the pepper. Stuff pineapple down into top of the pepper like a plug. Cut bacon strips in half, wrap around each pepper, and secure with a toothpick inserted horizontally (this will protect the pepper from falling through the hole in the Chile Grill as it cooks).
Place peppers in pepper popper grill inside the smoker and smoke-cook with two ounces of apple wood at 200ºF until the bacon is cooked, 1 1/2 to 2 hours.