This topic contains 6 replies, has 7 voices, and was last updated by Terry & Carol 3 months, 1 week ago.
-
Posts
-
After a day of RVing here’s a quick and easy hor dourves.
Jalapeno Poppers
Ingredients
• 1 dozen Little Smokies
• 1 dozen large jalapeno peppers
• 1 (8-ounce) package cream cheese
• 1 pound thin sliced bacon
• All-purpose bbq rub
Directions
Pre-heat BBQ 250 degrees.
Cut the stems off the peppers. The larger the jalapeno the better. Core the jalapenos. You can find a tool called a chili twister at most BBQ/fireplace stores. Warm the package of cream cheese in the microwave and squeeze it into a quart freezer bag. Cut a little bit of the corner off the bag and use it as a pastry bag. Fill only the bottom part of the pepper. Now, stuff one Little Smokie into the pepper. Leave a little space at the top of the pepper. Take a pound of bacon (thin sliced works best) and cut strips of bacon in half. Wrap each pepper with the half slices of bacon. Use toothpicks to keep bacon in place. Using the rest of the cream cheese, fill the remaining space at the top of the peppers. I sprinkle a little bit of all-purpose bbq rub on top for some color. They are ready to cook.
Place onto BBQ and smoke until bacon is done. Watch them closely! If the bacon grease pools it will catch fire. Open grates work good (but the bacon drippings will still catch fire). Also at most BBQ/fireplace stores you can find holders that will hold 1, 2, or 3 dozen jalapenos.Thanks George! Sounds like somthing to try soon.
Happy Trails!!!
I love these and this looks like a great, fast recipe for them. Thanks so much, George!!
1996 Honorbuilt Eldorado C320 "Lurch" | Chewbacca is my co-pilotRecipe looks like a keeper, gonna have to give it a try this summer. Thanks.
Sounds good.
I’m in. Love poppers but the little links added sounds great!
Excellent and quick. I like it. Thanks George.
You must be logged in to reply to this topic.