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Stuffed Jalapeños – Atomic Buffalo Turds

Description

This was one of my early favorites after I started using the Green Mountain Pellet Grill. It comes from my best cookbook for the smoker, "Smoking Meats" by Jeff Phillips. I'm pretty sure I took this book from Candy. She has a way of giving away things. Don't feel too bad, I don't think I have ever seen them use their smoker.

Ingredients

  • Jalapeños
  • Cream Cheese
  • Extra sharp cheddar, grated
  • Bacon, thin cut is best

Directions

  1. Wash the jalapeños. Cut off the stems and remove the seeds and veins. Cut the peppers in half lengthwise so they become boats.
  2. Combine 16 oz of cream cheese, 2 cups of shredded extra sharp cheddar and ½ cup of Jeff’s original rub into a large bowl. Mix well.
  3. Stuff the mixture into the boats just slightly heaped up over the edges.
  4. Cut the bacon slices in half and wrap a half slice of bacon around each stuffed pepper.
  5. Place the stuffed, bacon-wrapped jalapeños onto a Bradley rack for easy transport into and out of the smoker.
  6. Prepare Smoker Set up your smoker for cooking at about 230°F and enough wood for about 2 hours of smoke.
  7. Smoke cook the stuffed jalapeños for 3 hours or until the peppers are wimpy and the bacon is done and has good bite thru.

Serve immediately.

Source

Deborah Mundorff