Ingredients

The following ingredients have 4 Servings
  • 12 jalapeños
  • 12 strips of bacon
  • 8 ounces cream cheese (room temperature)
  • 6 ounces sharp cheddar cheese (shredded)
  • 1 teaspoon New Mexico chili powder
  • 1/2 teaspoon smoked paprika
  • 4 scallions (chopped)
  • 1/4 cup chopped cilantro

Instruction

  • Preheat the smoker to 225°F.
  • Using a hand mixer fitted with a whisk attachment, whip the cream cheese in a medium size mixing bowl. Add the spices and shredded cheese, then mix again to combine.
  • Fold in the scallions and cilantro with a rubber spatula.
  • Cut the ends off of the jalapenos, halve, and remove membranes and seeds with a spoon.
  • Fill each jalapeno halve with cheese filling, smooth flat, and wrap with a half piece of bacon.
  • Place directly on the grill plates and smoke for 2-1/2 hours, or until the bacon becomes crispy.