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Smoker | |
| 4 jalapeno chile peppers 1 cup pulled pork � approximately 1/4 cup barbecue sauce � to taste, plus more for garnish 2/3 cup shredded cheese � any favorite mix divided Note for toppling you can use strips of provolone, colby or pepper jack in place of the 1/3 cup shredded. 1/3 cup cream cheese Sour cream, for garnish Oil or butter to grease baking dish 4 strips bacon cut in half | |
| Heat oven to 375� degrees. *Wear gloves to handle jalapenos. Using a sharp knife, slice peppers lengthwise through the center to create two halves. Discard the seeds. Depending on how hot you prefer the dish to be, either leave the white rib inside the pepper intact for more spicy-heat, or remove and discard before stuffing. Mix the pulled pork with enough barbecue sauce to lightly coat the pork, or as you prefer it. Mix cream cheese, 1/3 cup shredded, and the pork to make the filling, Fill each half of the peppers with approximately 2 tablespoons of the pulled pork (this will depend on the size of the peppers), wrap with a strip of bacon and place in a greased baking dish. A 9�11-inch dish is usually big enough, depending on the size of the peppers. Repeat until all the peppers are stuffed. Pour 2 tablespoons of water in the bottom of the dish, under the peppers. Top with the remaining shredded cheese and bake for 25 to 30 minutes, until cheese is browned and bubbly. Serve with sour cream and extra barbecue sauce at the table for garnish. Note you can smoke will take 45 to an hour. | |
Unrated | |
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