Carnival BBQ Smokehouse Bacon-Wrapped Stuffed Jalapeños

Allergens

Bacon, Dairy

Ingredients

• 12 large jalapeños
• 8 oz cream cheese, softened
• 2 cups sharp cheddar cheese, shredded
• 12 slices bacon
• 2 tbsp BBQ seasoning (store
• bought or homemade)
• 2 tbsp brown sugar
• Wood chips for smoking (applewood or hickory)

Instructions

1. Preheat your grill to medium high heat, around 350°F (175°C). Soak wood chips in water for at least 30 minutes.
2. Cut the jalapeños in half lengthwise and remove the seeds and membranes. Set aside.
3. In a bowl, mix together cream cheese and shredded cheddar cheese until well combined.
4. Fill each jalapeño half with the cheese mixture and wrap one slice of bacon around each stuffed jalapeño, securing it with toothpicks if needed.
5. In a small bowl, mix together BBQ seasoning and brown sugar. Sprinkle the mixture over the wrapped jalapeños, evenly coating them.
6. Drain and add soaked wood chips to the grill. Place the stuffed jalapeños on the preheated grill grate and smoke for 8 10 minutes, or until the bacon is crispy and the cheese is melted.
7. Carefully remove the skewers from the grill and let them cool slightly before serving.

Chef’s Insight

Experiment with different types of cheese for unique flavor profiles, such as pepper jack or Gouda.

Notes

Make sure to handle the jalapeños carefully, as they can be spicy and may cause irritation if touched with bare hands.