~SMOKED, Bacon Wrapped, Jalapeno Poppers ~

This is not the norm for this blog, however this is so delicious that I just had to post the recipe for all you grill masters and BBQ freaks.

Take a dozen large fresh jalapeno and split and remove seeds. note: take off the stem carefully so that when you split the jalapeno you leave a cap or lip on the end to prevent any leakage. the top pepper on the left does not have this so look at the difference.

Fill split peppers with cream cheese. you can substitute with a flavored cream cheese or other cheeses, a really sharp cheddar is my favorite.

Take fresh oregano and mint and press into the cheese filling.

Take thin sliced bacon and wrap a whole slice, end to end and toothpick shut to keep secure.

Smoke or grill.

To smoke,  put peppers in a rack above your meat or lay peppers on top of the meat you are smoking so the juices drip down and add flavor to your meat. times vary greatly when smoking so remove peppers when the bacon looks done, usually 2-4 hours.

To grill, cook over low heat until bacon is as done as you like it.

To cook in the oven, bake in a shallow baking pan at 375 degrees for 30 minutes then broil for 10 additional minutes or until bacon is crispy to taste.

For less spicy poppers choose peppers that are over ripe and just starting to soften.


One response to “~SMOKED, Bacon Wrapped, Jalapeno Poppers ~

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