Ingredients:
- 10
each
Fresh Jalapeno Peppers
- 8
ounce
Cream Cheese
- 4+
dash
Hot Sauce
- 1/2
cup
BBQ Sauce
- 1
lb
Thick Sliced Bacon
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Directions:
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Grilled or smoked jalapeno poppers or ABT's (atomic buffalo turds / ass burning torpedos as some call them) are a great appetizer to have ready to go on the grill for an appeteaser before the main course is ready.
Set your pack of cream cheese out for a few minutes to allow it to soften and start slicing the jalapenos length wise and remove the stem, seeds, and membranes using a spoon to scoop them out. Once the cream cheese has softened enough to work, place it in a bowl and add your favorite hot sauce a few dashes at a time to taste, mix it in thoroughly to make sure you don't have hot spots. You may want to seperate the cream cheese into a few batches and make a few different heat levels from no sauce to hot. If you only use plain cream cheese there is no heat though if you got all the membranes out of the peppers. Using a spoon, scoop the cream cheese mixture into the jalapeno halves, go ahead and mound it up good and wrap one slice of bacon around the pepper half and use a toothpick to secure it.
Place on your grill or smoker at 350 for 35-35 minutes or until the bacon is done. During the last 10 minutes brush the bacon with a little of your favorite BBQ Sauce.
There are a LOT of variations of this recipe so definitely experiment here. Many people like to include some type of meat mixed in with the cream cheese like leftover pulled pork, chicken, sausage, or seasoned taco meat. Whole little sausages can even be placed in the pepper and encased by the cream cheese. Even some grated cheese can be mixed in. You can also give a few dashes of your favorite rub on top of the stuffed pepper before wrapping with bacon.
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