Sunday, February 10, 2013

Lil Smokie Stuffed Jalapeno

This past Superbowl Sunday, I didn't really feel like doing much in the way of cooking a large meal. We just recently purchased a deep fryer and with the homemade raviolis I made last Christmas, we decided to just do appetizers. We made deep fried raviolis with marinara sauce, Italian sausage stuffed mushrooms, and these lil babies, Lil Smokie Stuffed Jalapeno's wrapped with bacon. Of course found the inspiration on Pinterest, and changed the recipe up a bit, but they turned out pretty good. We used a whole piece of bacon which we found to be way to much so for the recipe I cut it back to half a piece of bacon. Dave also has a built in smoker in his grill and used hickory chips as his smoke. You can spice it up and use mesquite, applewood or what ever other kind of chip you prefer. All in all, they turned out quite yummy.


12 large jalapenos, halved and seeded
6 bacon strips, cut into half
8 oz pkg cream cheese, softened
1 small shallot, minced finely
½ cup Monterey jack cheese, shredded
24 lil smokies

In a small bowl, combine the cream cheese, Monterey jack cheese and shallots until well blended. Take about a tablespoon of the filling, maybe a bit more and spoon into a halved jalapeno. Take a lil smokie and place on top of the cream cheese mixture. Wrap a half piece of bacon around the jalapeno and place on a cookie sheet. Repeat until all jalapenos are wrapped. We placed on a rack and our grill has a built in smoker. We smoked them for about 2 hours at about 245 degrees or until the bacon was crispy. You could also do this in the oven, but I find that the bacon never gets crisp enough for me. You could try it at 425 degrees for about 30 minutes.








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