The first step to making Smoked Jalapeno Cranberry Shotgun Shells is making this Jalapeno Popper Cranberry Dip.
It’s a delicious sweet and spicy dip that’s perfect for dipping with Fritos.
You get to enjoy this delicious dip twice, once with chips for dipping and once in these shotgun shells.
I recommend setting aside a cup and a half to 2 cups before serving or else you might not have any leftovers.
How to make smoked jalapeno cranberry shotgun shells
First, set out a few manicotti shells.
The amount of shells you’ll need will depend on the size of the manicotti shells and how much dip you set aside.
I was able to make 8 shotgun shells with these.
Stuff each manicotti shell with the leftover dip.
This works best if the dip is cold.
Then wrap each one in bacon, overlapping slightly.
Try not to leave any uncovered manicotti shell as that could get crunchy if it they’re not covered by the bacon.
This next step is very important so do not skip… put the bacon wrapped shells on a plate or tray and store in the refrigerator for 6 to 8 hours.
This will allow time for the bacon to soften the manicotti shells, preventing them from being crunchy after cooking.
After the shells have rested in the refrigerator for six to 8 hours, turn your Traeger/pellet grill or smoker to 250 degrees.
And place the shotgun shells directly on the grate for about 2 hours.
Flip them halfway through to make sure that the bacon is cooked evenly on all sides.
Smoked jalapeno cranberry shotgun shells are the perfect mix of sweet, salty, and spicy!
Letting them cool slightly is important but it is SOOOO hard not to dig in right away.
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Smoked Jalapeno Cranberry Shotgun Shells
- Traeger/Pellet Grill
- 1 1/2 to 2 cups leftover jalapeno cranberry dip (link to recipe in post above)
- 8 to 10 uncooked manicotti shells (exact amount will depend on what size shells you have)
- 8 to 10 slices bacon
- Carefully stuff each manicotti shell with the jalapeno cranberry dip. I had the best luck rolling a small amount in my hands the same shape as the shell and stuffing each end.Note: With my size manicotti I made 8, depending on the manicotti shell size you may end up with a few more or less.
- Wrap each slice of bacon around the stuffed shells, overlapping slightly.Note: Make sure the ends are covered by the bacon to prevent a crunchy end after cooking.
- Store them in the fridge, covered, for 6 to 8 hours.Note: This step is important to soften the manicotti shells so they cook properly and do not turn out crunchy.
- Set your smoker or Traeger pellet grill to 250 degrees. Place the shotgun shells on the grill grate for 2 hours, flipping halfway through.
- Let cool slightly before serving.