Bacon-wrapped jalapenos stuffed with a seasoned cream cheese filling and smoked to perfection. Delicious!
Preparation:
To cook:
Level: Easy
Serves: 28
Ingredients
- 8 ounces, weight Cream cheese
- 2 cloves Garlic
- ½ Medium white onion
- 1 teaspoon Cumin powder
- 1 teaspoon Dried oregano
- 1 teaspoon smoked paprika
- 4 ounces, weight cheddar cheese
- 14 jalapeno peppers
- 7 bands Bacon
Preparation
Let the cream cheese sit at room temperature for 2 hours and place in a large mixing bowl. Using a microplane grater, grate the garlic and onion. Add cumin, oregano, smoked paprika and cheddar cheese. Mix with a large spoon.
Cut the jalapeno peppers in half vertically Using a spoon, remove all the seeds and the white membrane from the peppers. This is where the heat lives, so be sure to get rid of it! Spoon cheese mixture evenly with top of pepper. Wrap each pepper with a slice of bacon cut in half. Place in a disposable aluminum mold.
Smoke at 250°F for 45 minutes placing the entire pan on the smoker. After 35 minutes, start preheating an oven to 400°F. Transfer the pan from the smoker to the oven. Bake for 10 minutes, until the bacon becomes crispy. Let stand 10 minutes before serving.
