Smoked Jalapeño Poppers
Ingredients
1/2 cup Shredded Colby and Cheddar Cheese
12 Jalapeños (split and canoed)
4 ounces Sour Cream
8 ounces Onion and Chive Cream Cheese
Garlic Powder
Black Pepper
1 pinch Kosher Salt
Thin Bacon
Directions
Mix all ingredients together (except for the jalapeños and bacon) and place into a freezer bag of choice.
Slit and deseed/devein the jalapeño peppers.
Pipe the filling into the peppers and cover with a slice of bacon. The bacon can be cut, sliced, diced, or toothpick to the pepper.
Smoke for one hour using hickory chips at 275°F.
