Smokyjalapenobites Recipes
SMOKED JALAPENO POPPERS RECIPE WITH BRISKET AND CREAM CHEESE
When asking my 14-year-old son what he thought of the smoke jalapeno peppers, he described them in a way I had never thought of. He kept talking about the textures, layers of tastes and the heat. These Keto jalapeno poppers include so many different flavors but work oh so well together! These smoked jalapeno peppers include brisket. That's right, BRISKET! Get that protein in and enjoy the savory taste of brisket mixed with cheeses and spices, wrapped in heat than wrapped in crunchy bacon! These cream cheese jalapeno poppers make awesome appetizers for parties, but I like to just eat them for dinner. Make extras and eat them the next day for lunch (that's what I did today!) I am shutting up now and showing you how to make jalapeno poppers, filled with brisket, cream cheese and smoked with bacon.
Provided by 2019 Keto Dirty
Categories Appetizers
Time 1h15m
Number Of Ingredients 8
Steps:
- Pre-heat your smoker to 180 degrees
- Prep and clean your jalapenos. Wash, cut in half and scrape pepper insides with a fork. Read our tips, these will help in determining the spicy heat level of your smoked jalapeno peppers!
- Lay peppers onto a baking sheet
- Salt and pepper the empty jalapeno peppers
- In a bowl, mix together garlic, the remaining salt and pepper with thawed cream cheese and cheddar cheese
- Spoon the cheese mixture into each of the jalapeno peppers - when smoking jalapenos - I like to use the entire pepper!
- Place a few pieces of your smoked brisket onto the jalapeno
- Wrap each whole pepper with a slice of bacon
- Place poppers into the smoker for 30 minutes at 180 degrees
- After 30 minutes, increase the temperature to 375 degree and cook for another 30 minutes
- Bacon will be crispy when your smoked peppers are done.
Nutrition Facts : Calories 191 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 901 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHIPOTLES (SMOKED JALAPENOS)
Chipotles have become sort of a trendy thing right now, but we have been using them for years in all kinds of things. Since I grow all kinds of hot peppers, I figured I would just make my own chipotles. All it takes is a smoker of some sort, peppers and patience. The best kind of smoker for this is a cold smoker or a side smoker, to keep the peppers from cooking during the smoking process. I smoke both ripe and green japalenos and use them for different flavors. You can also do cowhorns or any fleshy hot pepper. Prep time does not include firing up the smoker. 4 hours smoking time is an estimate. Time will vary according to your smoker and how meaty and large your peppers are. It also takes longer for green, grassy flavored peppers than it does for fully ripe ones. 1/4 cup chips is just to start the process, you will need up to 2 pounds, possibly more.
Provided by Queen Dragon Mom
Categories Mexican
Time 4h10m
Yield 1/2 pound
Number Of Ingredients 2
Steps:
- Fire up any kind of smoker: dry, water, electric, side or stovetop. Keep heat very low, under 230 degrees if possible.
- Stem your peppers, but don't seed them. Place peppers in a single layer on the grate.
- Using pecan (traditionally) or another wood according to your taste, bring up a good dense smoke. Keep the smoke as dense as possible, while keeping a very close eye on the heat.
- When using a stovetop smoker, after bringing the smoker up to temperature and producing smoke, reduce the heat to low. The process will take a lot longer but you won't cook your peppers.
- Check them every hour or so. They're ready when they have shrivelled up and look like dark leather.
- I just put mine in a canning jar, put on the lid and keep them in the cupboard. They keep nearly forever, if they are smoked through.
- If you want to pack them in adobo, this is a good recipe: #140353 Adobo de Chile [url]http://www.recipezaar.com/140353[/url].
Nutrition Facts : Calories 544.8, Fat 11.3, SaturatedFat 1.1, Sodium 18.2, Carbohydrate 107.3, Fiber 50.9, Sugar 62.8, Protein 24.5
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