Smoked Stuffed Jalapeños
Jalapeños have a special place in our home being pretty much a daily staple - fresh, pickled, fried, sauteed, infused and finally smoked.
These Bacon Wrapped Stuffed Jalapeños are a simple and delicious addition to any meal prep or as the perfect on the go snack. Smoky, spicy, savory and slightly sweet, these flavor bombs are sure to satisfy all those cravings.
Wash and core your jalapeños, removing any seeds and membranes. Set aside to dry.
Dice one jalapeño. Set aside.
In a heavy pan, cook your sausage and diced jalapeño. Be sure to break the sausage up fairly fine. I like to get a good crust at this stage.
Remove the sausage and jalapeños from the heat and added the cream cheese and gruyère. Mix to combine and set aside. I like to put the mixture into a wide tipped piping bag for easy piping into the cored jalapeños. A gallon plastic storage bag also works.
To stuff the jalapeños, poke a few holes in the bottom of each chile. This will allow the air to flow out of the chile as you stuff it with the goods. Take your piping bag and squeeze enough mixture into the chile, pressing as much as you can into the cavity.
Take each pepper and wrap them with a single slice of bacon. Make sure the bacon is firmly in place. If you cant get a great seal or you feel like its going to come off, use a toothpick to secure it.
To cook, smoke at 225 degrees for approximately 1 hour.
To cook, smoke at 225 degrees for approximately 1 hour.At an hour into cooking, brush the poppers with a thin coat of Somethin' Somethin' Sauce to create a sticky glaze. Do this every 10 minutes for the next 30 minutes.
Total cook time is a approximately a 1 hour and 30 minutes.
If you want a less spicy jalapeño, soak them in ice cold water for 30 minutes.
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