These smoked jalapeno poppers go great with brisket. If you've never had smoked cream cheese before, you are in for a treat. I prefer to use oak or hickory in the smoker for these, but feel free to use any wood you like.
Ingredients
- 8 ounces cream cheese , softened
- 0.25 cups shredded Cheddar cheese
- 0.25 cups bacon bits
- 1 tablespoon ontreal steak seasoning
- 12 freshs jalapeno peppers , stems removed, cored
Instructions
-
1
Preheat a smoker to 250 degrees F (120 degrees C) according to manufacturer's directions using wood of choice.
-
2
Mix cream cheese, Cheddar cheese, bacon bits, and steak seasoning in a bowl until evenly combined.
-
3
Fill a piping bag with cream cheese mixture. Pipe mixture into hollowed-out jalapenos and place on a disposable baking sheet.
-
4
Place baking sheet directly on the grate of the smoker. Smoke for 2 hours.
Nutrition Facts
Per serving
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