Ingredients:

  • 10 medium jalapeño peppers
  • 1 tbsp olive oil
  • 8 oz cream cheese
  • 1 cup sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 20 strips smoked turkey
  • 20 toothpicks

Instructions:

  1. Soak 20 toothpicks in water for 10 minutes.
  2. Preheat the smoker to 275°F (135°C) or the air fryer to 370°F (188°C).
  3. Slice 10 jalapeño peppers in half lengthwise and scrape out the seeds and white membranes with a spoon.
  4. Brush the insides of the pepper halves lightly with 1 tbsp olive oil.
  5. In a mixing bowl, beat 8 oz softened cream cheese until smooth.
  6. Fold in 1 cup shredded sharp cheddar cheese, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until the color is uniform.
  7. Spoon the cheese filling into each pepper half, leaving a 2mm gap at the top to prevent leaking.
  8. Wrap one strip of smoked turkey tightly around the center of each filled pepper and secure both ends with a soaked toothpick.
  9. To smoke: Place poppers on a grill tray and smoke for 45–60 minutes until the turkey is crisp and the peppers are tender.
  10. To air fry: Place poppers in the basket in a single layer (cook in batches if they don't fit) and cook at 370°F (188°C) for 12–15 minutes.
  11. Verify that the turkey is crisp and has reached a safe internal temperature of 165°F (74°C).