Smoked Cream Cheese
Ingredients:
12 large jalapeño peppers
8 ounces cream cheese, softened
1 cup shredded cheddar or pepper jack cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and pepper to taste
12 slices of bacon, cut in half
Instructions:
Prepare the Smoker:
Preheat your smoker to a temperature of 225-250°F (107-121°C). You can use wood chips like hickory or mesquite for a nice smoky flavor.
Prepare the Jalapeños:
Cut each jalapeño in half lengthwise, and use a spoon to remove the seeds and membranes. Wear gloves to protect your hands from the heat.
Prepare the Filling:
In a mixing bowl, combine the softened cream cheese, shredded cheddar or pepper jack cheese, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Mix until well combined.
Stuff the Jalapeños:
Spoon the cheese mixture into each jalapeño half, filling them generously.
Wrap with Bacon:
Wrap each stuffed jalapeño with a half-slice of bacon. Secure the bacon with toothpicks if needed.
Smoke the Jalapeños:
Place the stuffed and wrapped jalapeños directly on the smoker grates.
Smoke for about 2 hours or until the bacon is crispy and the jalapeños are tender.
Serve:
Allow the smoked stuffed jalapeños to cool for a few minutes before serving.
Serve as an appetizer or party snack.
Optional Variations:
Meat Variation: Add a slice of smoked sausage or chorizo inside each jalapeño before wrapping with bacon.
Sweet Heat: Add a touch of sweetness by mixing a tablespoon of honey or maple syrup into the cream cheese mixture.
Different Cheeses: Experiment with different cheeses such as goat cheese, gouda, or mozzarella.