Fiery Cowboy’s BBQ Smokehouse Snack

Allergens

Dairy, Wheat

Ingredients

• 1. 4 large jalapeno poppers, halved and deseeded 2. 8 oz cream cheese, softened 3. 4 oz shredded sharp cheddar cheese 4. 2 tbsp finely chopped green onions 5. 2 tsp smoked paprika 6. 1 tsp garlic powder 7. 1/2 tsp ground cumin 8. Salt and pepper, to taste 9. 1 cup panko breadcrumbs 10. 2 tbsp unsalted butter, melted 11. 4 strips bacon, halved 12. 2 cups wood chips (hickory or mesquite)

Instructions

1. Prepare a charcoal grill for indirect cooking and preheat to medium high heat.
2. In a bowl, combine the softened cream cheese, cheddar cheese, green onions, smoked paprika, garlic powder, cumin, salt, and pepper. Stuff each jalapeno half with this mixture and place them on a tray.
3. Combine panko breadcrumbs and melted butter in another bowl. Coat the stuffed jalapenos evenly with the crumb mixture.
4. Wrap each jalapeno in bacon, securing it with toothpicks.
5. Place wood chips on the hot coals and place the jalapenos on the grate over indirect heat. Close the lid and smoke for 10 12 minutes, or until the bacon is crispy and the cheese mixture is melted.
6. Transfer the cooked jalapeno poppers to a serving platter and enjoy!

Chef’s Insight

To add an extra touch of smokiness, soak the wood chips in water for 30 minutes before using them.

Notes

Adjust the heat level of this dish by using milder or spicier jalapenos according to your preference.