Smoked Maple & Pistachio Cream Jalapeño Poppers
Learn how to make this Smoked Maple & Pistachio Cream Jalapeño Poppers recipe with the voice-activated cookbook iPhone app, Myka.
Serves:
4
Cook In:
90 minutes
Prep In:
15 minutes
Method:
Smoker
Introduction
Smoked Maple & Pistachio Cream Jalapeño Poppers
By: Sous Chef Myka
These Smoked Maple & Pistachio Cream Jalapeño Poppers are finger-lickin’ good. With freshly smoked jalapeño, and a delicious pistachio cream made of cream cheese and creme fraiche, you’re gonna be craving these night after night.
- 20 jalapeños
- 4 oz cream cheese
- 4 oz creme fraiche
- 3 dates
- 20 shelled pistachios
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 2 cloves garlic
- 1 pinch red pepper flakes
- 20 slices bacon
Smoked Maple & Pistachio Cream Jalapeño Poppers
Hi Chefs, Myka here 👋
Jalapeño poppers are a bit of an enigma: they’re so incredibly tasty, but they’re not often made at home, and sometimes, they can be hard to track down. Like, where do you get for jalapeño poppers in a pinch? If you have an answer, let us know, because we’re stumped. But the good news is, this Smoked Maple & Pistachio Cream Jalapeño Poppers recipe takes jalapeño poppers to the next level.
You’ll start by heating up your smoker, cutting the tops off your jalapeños, and standing them upright on a pepper rack. Then, reach for your food processor, and add your cream cheese, creme fraiche, pistachios, maple syrup and dates. Throw in your garlic and red pepper, and give your food processor a whirl, until you have a well-combined filling.
Then, you’ll transfer that filling into a bag, and will pipe each jalapeño until it’s full. Last (but certainly not least), you’ll wrap each jalapeño in a slice of bacon, and will use a toothpick to hold the bacon in place. Set your poppers back on the rack, and smoke for about an hour and a half, until the bacon is crispy.
Happy cooking!
Step by Step Instructions
Step 1
Heat your smoker to 250℉ of indirect heat.
Step 2
While your smoker is coming up to temperature, cut the tops off of 20 jalapeños. Using a coring tool or small paring knife, remove the insides of the jalapeños and set upright in a pepper rack.
Step 3
In the bowl of a food processor, add 4 ounces of cream cheese and 4 ounces of creme fraiche.
Step 4
Remove the pit from 3 dates and add to the food processor.
Step 5
Add 20 shelled pistachios to the food processor.
Step 6
Add 2 tablespoons of maple syrup and 1 tablespoon of lemon juice to the food processor.
Step 7
Add 2 cloves of garlic and a pinch of red pepper flakes to the food processor. Process until all of the ingredients are well combined.
Step 8
Transfer the filling to a piping bag or ziplock bag and cut a small piece off the bottom corner. Pipe the filling into each jalapeño until they are full.
Step 9
Wrap each jalapeño with a slice of bacon. Start from the bottom and wrap towards the top, then use a toothpick to hold the bacon in place. Set the wrapped poppers back in the pepper rack.
Step 10
Set the rack on your smoker and smoke for approximately 1 and ½ hours or until the bacon is crisp and the peppers are darkened and soft.
Step 11
Remove from heat and serve immediately.
Myka, also known as “My Kitchen Assistant,” is a voice-enabled recipe builder which allows you to effortlessly follow and create recipes. You can read more about Myka’s story by clicking here.
