Smoked Jalapeño Bacon Bombs aren’t your average appetizer — these are tailgate royalty. The combo of spicy sausage, smoky bacon, and tangy jalapeños wrapped in a creamy cheese base is already dangerous. But when you roll it all together and dust it with Texas Sugar, it becomes next-level BBQ candy.
Forget the Bisquick — this homemade mix of flour and baking powder keeps things simple and hearty without the pancake vibe. The result? A bite that’s tender, rich, and full of smoke-kissed flavor. Perfect for game day, backyard hangs, or a late-night craving when the grill’s still hot.
You can smoke them for extra flavor or bake them hot and fast in the oven — either way, that sweet-spicy crust gets perfectly caramelized while the inside stays gooey and loaded with bacon. Serve them with ranch or chipotle mayo if you’re feeling fancy, but honestly, they don’t need it.
Every batch disappears faster than you can pour another bourbon. Make a double batch — trust me.
Ingredients
- 1 lb hot sausage, uncooked
- 2 cup Mexican blend shredded cheese
- 1.5 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 package bacon, cooked and chopped (preferably smoked)
- 8 oz cream cheese, softened
- 4 oz pickled jalapeños, diced (include some juice for kick)
- 1 tsp garlic powder
- 1 tbsp Meat Church Texas Sugar
Instructions
- In a large bowl, mix together the flour, baking powder, and salt.
- Add in the sausage, cream cheese, shredded cheese, bacon, jalapeños, garlic powder, and Texas Sugar.
- Mix by hand until fully combined — it’ll get a little messy, but that’s part of the fun.
- Form into 1-inch balls and place them on a parchment-lined tray.
- Sprinkle a touch more Texas Sugar over the top for that sweet-spicy finish.
- Cook on your smoker or in the oven at 400°F until the internal temp hits 165°F (about 18–20 minutes).
- Let rest a few minutes before serving — they’ll be molten hot inside.