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| 12 ea jalapeno chiles 4 ounces cream cheese ; softened 4 ounces cheddar cheese 1 tablespoon roasted red pepper ; diced 2 teaspoons BBQ rub 12 slices bacon | |
INGREDIENTS 12 ea jalapeno chiles 4 ounces cream cheese ; softened 4 ounces cheddar cheese 1 tablespoon roasted red pepper ; diced 2 teaspoons BBQ rub 12 slices bacon Edit Servings Resize INSTRUCTIONS Slice the jalapenos in half lengthwise and scrape out the seeds and veins with a spoon. Any spoon will work but I have found that a grapefruit spoon excels at this because of the serrated edge and pointed tip. Another tip - wear gloves when handling these. Alexis and I made 200 of them once and our hands burned for a full 24 hours. Washing only made it worse. Shred the cheddar cheese (you can use colby jack or whatever) and add the cream cheese, red pepper and 1 tsp of the BBQ rub. Mix it thoroughly together. Stuff the cheese mixture into the jalapenos. Fill them level to the top. The cheese mix will expand while cooking. Don't over stuff them. [Note: The amount of cheese mix you will need depends on the size of your peppers so if you have huge peppers, make more of the cheese mix ahead of time.] Cut the bacon strips in half. I like to to it on a bias because it gives a long side of the bacon that makes it easier for wrapping around and tucking under. Wrap the bacon strips around the stuffed jalapenos. You can secure them with toothpicks if you want but I don't find it necessary if you wrap them tightly. Sprinkle with the other half of the BBQ rub. Preheat your grill or smoker to 250f. I like to use fruit woods like apple or cherry when smoking ABT's. Smoke or roast the ABT's for 90 minutes to 2 hours. They have a built in timer, it's called bacon. When the bacon looks crispy and done, the ABT's are done. | |
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