Hickory smoked jalapeno poppers
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- jalapeno peppers
- 12 slice
- 8 oz
- cream cheese
- 8 oz
- cheddar cheese
- 1-2 slice
1Cut tops off of jalapenos, and using the end of a spoon or fork, stick down inside and rotate the fork. This will loosen the membranes and seeds, then dump them out. Do this a couple times if needed.
UPDATED 12/2013: Slice off a pc. of pepper longways, stuff, wrap in bacon and smoke. I find this way easier!
2Place cream cheese in mixing bowl and turn mixer on. Grate 8 oz of cheese then add to cream cheese, beat for a minute or so.
3Put cheese/cream cheese mixture into jalapeno and push down inside with finger. Tear a small piece of bread off, I like using the heal of the bread, and place inside the top of jalapeno, this will help keep the cheese inside the pepper.
5Smoke on smoker at about 200-250° for about 1- 1/2 hr. Timing will depend on smoker temp. Best way to tell if they are done, make a couple more than you need to serve and test one out after one hour.