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Table of Contents
We’re diving into a snack that’s a total game-changer: a Jalapeno Popper Stuffed Pickle Recipe. Imagine the crisp, tangy bite of a dill pickle loaded with creamy, cheesy, spicy filling. It’s like your favorite bar snack got a major upgrade, and I’m here to show you how to make it happen. Whether you’re planning a party, a game day feast, or just looking for something new to munch on, this pickle recipe is about to become a staple in your snack rotation.
Let’s Prep
Let’s talk prep. This Jalapeno Popper Pickle recipe adventure starts with gathering up all the delicious ingredients that are going to make these pickles pop!
First up, the cream cheese. This is where the magic begins. We’re using an 8 oz block of cream cheese as the base for our filling. Now, here’s a little tip: don’t skimp on the seasoning. Seriously, season that cream cheese like your life depends on it. I’m a big fan of Queen Bee BBQ Seasoning (discount link). The idea is to give the cream cheese a bold, smoky flavor that’s going to pair perfectly with the tangy pickles and spicy jalapenos. Trust me, you can’t overdo it here.
Next, the bacon. You’ll want to cook your bacon until it’s super crispy and then chop it up into fine bits. This adds a nice crunchy texture to the creamy filling and a little salty punch that balances everything out. If you’re making a vegetarian version of this pickle recipe, just skip the bacon. The other flavors are strong enough to stand on their own, but let’s be honest—everything’s better with bacon, right?
Next, the jalapenos. These little green firecrackers are where the Jalapeno Popper part of this pickle recipe comes into play. Now, you’ve got some flexibility here depending on how much heat you want. If you’re a spice lover, keep some of the seeds and veins in there. But if you’re looking for something milder, just remove them. And if you’re not into spice at all, feel free to leave the jalapenos out altogether. You’ll still have a killer pickle recipe that’s packed with flavor.
Finally, the pickles. We’re going with eight whole dill pickles for this recipe. The crunchier and more flavorful the pickles, the better. Slice off the ends, then cut each pickle in half lengthwise. Use a spoon to scoop out the seeds and create a nice little canoe shape. These pickle canoes are going to be the perfect vessel for all that creamy, cheesy goodness we’re about to whip up.
Let’s Cook
Pickle recipe is coming along nicely!
Now that we’ve got everything prepped, it’s time to bring this Jalapeno Popper masterpiece together. The key to nailing this pickle recipe is getting the cream cheese filling just right, and that’s where a little bit of smoke comes in.
Start by preheating your smoker to 200°F. If you don’t have a smoker, no worries! You can use a grill with a smoker box or even your oven with a touch of liquid smoke for that extra flavor. Lay your seasoned block of cream cheese on a piece of aluminum foil, and score the top with a knife in a crosshatch pattern. This helps the seasoning seep into every nook and cranny. Sprinkle a little more BBQ seasoning on top for good measure, then pop it in the smoker.
Let the cream cheese smoke for about 25 minutes. You want it to be softened but not totally melted or liquid. Here’s a little trick—give it a jiggle. If it wobbles just a bit, it’s ready. Take it out and let it rest for about 10 minutes. This gives it time to set up a bit, which makes it easier to mix with the other ingredients.
While your cream cheese is resting, grab a mixing bowl and combine the smoked cream cheese, crispy bacon bits, finely diced jalapeno, and shredded cheddar cheese. Mix it all up until it’s well combined. Every bite should be loaded with that smoky, cheesy, spicy goodness. This is where the magic really happens, folks.
Now, it’s time to stuff those pickles. Take your pickle canoes and start filling them with the cream cheese mixture. Be generous—nobody likes a stingy stuffed pickle. You can use a spoon to scoop the filling in, or if you’re feeling fancy, use a piping bag to get that filling right where you want it. Once they’re all stuffed, you can serve them up immediately, or pop them in the fridge to chill until you’re ready to dig in.Let’s Eat
Alright, moment of truth—time to dig in. Whether you’re serving these Jalapeno Popper Stuffed Pickles as an appetizer, a snack, or a side dish, they’re going to steal the show.
The first thing you’ll notice is that satisfying crunch when you bite into the dill pickle, followed by the creamy, smoky, and slightly spicy filling that just melts in your mouth. The bacon adds a salty crunch, the cheddar cheese brings a sharpness, and the jalapeno? Well, that’s the kicker that ties it all together. Every bite is a flavor bomb that’ll have you going back for more.
And let’s talk versatility—this pickle recipe is a total crowd-pleaser. Want to make it healthier? Skip the bacon and you’ve got a vegetarian version that’s still loaded with flavor. Like it spicy? Keep those jalapeno seeds in. The beauty of this recipe is that you can tweak it to suit your taste, and it’s going to be a hit no matter what.
These Jalapeno Popper Stuffed Pickles are perfect for making ahead, too. Pop them in the fridge, and they’re ready to go whenever you are. They’re also great for parties because you can make a big batch and watch them disappear in no time.
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Let’s Eat
These Jalapeno Popper Stuffed Pickles are about to blow your taste buds away. Whether you’re serving them as an appetizer, a snack, or a side dish, they’re guaranteed to be a hit.
The first bite is everything. You’ll get that satisfying crunch from the dill pickle, followed by the rich, smoky cream cheese filling that’s got just the right amount of spice from the jalapenos. The bacon adds a little extra crunch and saltiness, while the cheddar cheese brings in a sharp, tangy flavor that ties everything together. It’s the perfect balance of creamy, crunchy, spicy, and savory all in one bite. And the best part? These pickles are super versatile.
Want to make them ahead of time? No problem. These stuffed pickles hold up great in the fridge, so you can make them a few hours before your guests arrive. They’re perfect for parties, game days, or just when you’re in the mood for something different. Plus, they’re a real crowd-pleaser. Trust me, once people get a taste, these Jalapeno Popper pickles will be the first thing to disappear.
And hey, if you’re looking to mix things up a bit, you can totally customize this pickle recipe to your liking. Try swapping out the cheddar for pepper jack if you want a little extra kick, or add some chopped green onions for a bit of freshness. The possibilities are endless, but one thing’s for sure—once you make these Jalapeno Popper Stuffed Pickles, you’re going to want to make them again and again.
Jalapeno Popper Stuffed Pickles
Ingredients
- 8 oz Cream Cheese block
- 1/4 C Bacon cooked crispy, finely chopped
- 1 Medium Jalapeno Pepper diced finely
- 8 Whole Dill Pickles
- 1/4 C Cheddar Cheese shredded and finely chopped
- BBQ Seasoning for cream cheese
Instructions
- Preheat smoker to 200F
- Lay block of cream cheese on aluminum foil and score to with a sharp knife in a crosshatch pattern
- Liberally cover with Queen Bee BBQ Seasoning
- Place cream cheese in smoker and cook for about 25 minutes until cream cheese is softened but still holds its shape. NOTE: it'll jiggle slightly when you move it, that's how you know it's ready. Remove and rest for 10 minutes
- While cream cheese is smoking prepare pickles by slicing ends off, and slicing lengthwise. In each half of the pickle scrape out the seeds inside with a spoon to form a canoe shape. Set aside
- In a bowl combine: Cream Cheese, Jalapeno, Bacon, and Cheddar Cheese, mix well until combined.
- Fill each pickle canoe with cream cheese mixture. Serve immediately or refrigerate covered until serving.
