Smoked Jalapeno Poppers
by Fan Submission
Ingredients
- 12 jalapenos, split and canoed
- 8 ounces onion and chive cream cheese
- 4 ounces sour cream
- 1/2 cup shredded colby and cheddar cheese
- Liberal black pepper
- Pinch of kosher salt
- Garlic powder
- Thin bacon
Directions
- Mix all ingredients together (except for the jalapenos and bacon) and place into a freezer bag or choice.
- Slit and deseed/devein the jalapeno peppers.
- Pipe the filling into the peppers and cover with a slice of bacon. The bacon can be cut, sliced or toothpicked to the pepper.
- Smoke for one hour using hunks of hickory at 275 degrees.
