Smoked Bacon Wrapped Jalapeno Poppers

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Servings: people

Author: Keith Morrison

Bring your offset smoker to temperature – You will want to maintain a temperature of roughly 250 degrees throughout the smoking process.
Prepare the jalapenos– Slice the top off thejalapeno and set aside. You will use the top later. Take a long, thin knife (afish fileting knife is perfect) and cut out the seeds and the veins to create ahollow core.
Mix the filling – In a large bowl, thoroughly mix the cream cheese, cheddar cheese, bacon and pineapple.
Fill the jalapeno – Using a small spoon, start to fill the jalapeno with the cream cheese filling. Use your finger to push the filling all the wayto the bottom of the jalapeno. Keep repeating this process until the jalapeno is completely stuffed with the filling.
Place into the holder– Place the filledj alapenos upright and as straight as you can into the jalapeno holder. Replace the cut-off tops back onto the jalapeno, just like little hats!
Place the jalapeno holder onto the smoker – Smoke the jalapenos at roughly 250 degrees for 30 to 45 minutes. HINT: You will know when the jalapeno peppers are ready when the they are no longer firm, and give just a bit when you squeeze them. But you don’t want the jalapenos to be too soft, as you want a little texture and bite in your poppers.
Remove the jalapeno holder from the smoker – Let the smoked jalapenos rest for 10 minutes. Then, you can eat your smoked jalapeno whole or slice it into bite-sized pieces.