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Smoker


10 Jalapeño peppers
⅔ Cup cream cheese
⅔ Cup grated cheddar cheese
¼ Cup salsa
½ Cup cooked chicken breast or thigh, cut into small chunks (smoked is preferred)
10 slices of bacon, cut in half

Make the cheese filling by mixing the cream cheese, cheddar cheese, and salsa.
Slice the jalapeño peppers in half lengthwise and clean out the inside, removing the membrane and seeds.
Fill the peppers with the cheese mixture and top with cut up chicken. Wrap a half slice of bacon around the jalapeño pepper. Place them on a Bradley Smoker rack.
Set the smoker to 250°F using wood bisquettes of choice (pecan, maple, or hickory work great).
Smoke the poppers for 2-3 hours, or until the bacon is rendered and starting to crisp.

Unrated