Smoked Jalapeno Poppers
Ingredients
- 10 Jalapeños Fresh, bigger is better
- 8 oz Cream Cheese
- 1/4 cup Cheddar Cheese Shredded
- 1 tbsp McCormick's Montreal Steak Seasoning
- 1 pack Bacon Uncooked
Instructions
- Set pellet smoker to 225 degrees
- Slice jalapeño in half & scoop out seeds and membrane
- In a bowl, combine cream cheese and shredded cheddar cheese into a spread
- Spread mixture evenly on jalapeño slices
- Sprinkle seasoning over slices
- Cut bacon in half & wrap around entire slice from point to stem
- Place slices in smoker for 90 minutes or until edges are browned & bacon crispy
- Remove from smoker and allow to cool for at least 10 minutes before serving