4slicesthick cut baconwe use Snake River Farms Kurobuta Pork Bacon
For the poppers:
10medium sized jalapeño peppers, halved with ribs and seeds removed
1cupshredded smoked cheddar cheese
4ouncessoftened whipped cream cheese
Garnish: can use green onion, Italian parsley, etc.
Preheat smoker to 250 degrees.
Place bacon on smoker for about one hour or until crispy. Alternatively you can crisp up bacon in the oven or stovetop.
Arrange popper halves on a sheet tray or cookie drying rack.
When bacon is crispy, remove from smoker and finely chop, then add to a medium sized bowl. Add cheddar and cream cheese to the bowl and mix together. If you want more creaminess add more whipped cream cheese.
Fill each jalapeño with about 1 tablespoon of the cheese mixture; it should be lightly packed.
Place on smoker at 250 degrees for 30 – 45 minutes. You are looking for the cheese to melt and the jalapenos to look slightly roasted. Remove and serve.
You can prepare everything in advance until it's time to smoke the poppers. Just stuff the jalapeños and put in fridge in batches and just keep them added to the smoker throughout any gathering so that each batch is warm and fresh. Awesome finger food for the big game, or for an afternoon snack.Smoking on a cookie drying rack is easiest to get smoke and flavor throughout. It also seems to cook the peppers faster.