Spicylilsmokiebaconwrappedjalapenopoppers Recipes

SPICY "LIL SMOKIE" BACON WRAPPED JALAPENO POPPERS

Steps:

• you'll first want to wash and trim the jalapeno peppers.Chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.
• In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.
• Top each one of the jalapeno "boats" with a little smokey.
• Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn't leak out through the hole.
• Since bacon already contains a good amount of sodium, you'll want to season the buffalo poppers with a sugar based rub. A nice blend of brown sugar and cayenne pepper works great on these bad boys as well.
• Cooking the poppers is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn't overly crispy, but it's definitely cooked enough to be bite through. If you prefer a crispier bacon, then I'd suggest kicking the temperature up to 300 degrees for about an hour. You'll want to keep a close eye on the peppers though. If they overcook, then they'll loose their stability and your poppers will spill out all over your smoker.
• once your poppers are cooked to your liking, remove them from the grill to cool down a bit before serving. At this point I would typically top them with a generous helping of Barbecue Sauce cut with a little cran-apple juice, but this time around I happened to have a bottle of hot raspberry sauce. I used this sauce a few weeks ago on some pulled pork sandwiches and was pleasantly surprised as to how well the raspberry flavor melded with the smoked pork, but this blew the sandwich out of the water. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it's heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each popper and you can guarantee these tasty treats will disappear in no time flat!

MY FAMOUS BACON WRAPPED JALAPENOS (POPPERS)

Steps:

• Mix Last 5 items with softened cream cheese with blender or spoon, whatever is easiest for you!
• preheat over to 375°F.
• Slice jalepenos in half lengthwise, and dig out the seeds and stuff in the middle (be SURE to rinse your hands after every couple jalepenos with soap and warm water - or your hands will get burned by juices).
• Fill jalepenos, just a tad over filled with cream cheese blend (about a Tbs. each).
• wrap with a slice of bacon and crack more fresh pepper on top of wrap, if you like.
• Bake for 25-35 minute however crisy you like your bacon - but bacon will be cooked thruogh after 25 minutes. Can broil the last 5 min if you like as well.

BACON WRAPPED LIL SMOKIES JALAPENO POPPERS RECIPE - (4.5/5)

Steps:

• Cut stems off of peppers and cut them all in half longways. Remove seeds from peppers. Fill each pepper with cream cheese and sprinkle cheddar cheese and top with a lil smokie. Wrap 1/2 slice of bacon around each pepper half. Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked.

BACON WRAPPED JALAPENO POPPERS

Steps:

• Core the peppers using the blunt edge of a potato peeler, save half the seeds removed, toss the core.
• In a bowl add cream cheese, chili powder, hot sauce (you pick the heat) and liquid smoke and half the jalapeno seeds.
• Mix/Mash together until blended.
• Stuff the cored peppers with cream cheese mix then wrap with raw bacon. Use your fingers!
• Kabob them, repeat untill all the peppers are stuffed and wrapped.
• Grill on an indirect heat, (on tin foil) for about 15 minutes.
• Then on an open flame for 5-8 mins to crisp the bacon, turning a few times.
• Serve and enjoy!