Habanero Poppers

  • BBQ Type: Smoker
  • Fuel: Charcoal
  • Cooking Time: 1 h 30 min to 2 h
  • Makes 4 to 5 portions


  • 24 Habanero peppers
  • 2 ½ cup - Old cheddar cheese, shredded
  • 12 Slices of bacon
  • 1 cup - Sun-dried tomatoes, minced
  • Wood chunks, preferably pecan or hickory
  • Skewers


  1. Preheat your smoker at 250°F;
  2. Core each habanero, leaving some of the interior if you want more heat, then fill with shredded old cheddar cheese and wrap them in bacon. Place a teaspoon of minced sun-dried tomatoes on top then tread onto skewers;
  3. Smoke for 1h30 to 2 hours at 250°F using pecan of hickory wood chunks; The poppers are done when the bacon is crisp and dark brown.

Serve with sour creme or your favorite choice of dipping sauce.

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