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2-3
10 minutes
20 minutes
Preheat your Blackstone griddle on medium-high heat. Wash the jalapeños and pat them dry.
Cut off the tops of the jalapeños, saving the tops to create a dam. Clean out all the seeds inside the jalapeños using a small knife or straight grater.
To create the dam, cut the tops in half and save the small pieces, discarding the stems.
Cut the cheese sticks in half and stuff each jalapeño. Insert the small top pieces into the openings to create the dams.
Cut the bacon slices in half and wrap each jalapeño. Secure with toothpicks.
Sprinkle smoked paprika on all sides of the poppers.
Place the poppers on the griddle and cook until the bacon is crispy on all sides.
While the poppers cook, make the sauce. In a bowl, mix the whipped cream cheese, Greek yogurt, and honey until well combined. Set aside.
Once the bacon is crispy, remove the poppers from the griddle. Serve with the homemade sauce. Dip and enjoy!
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