Bacon Wrapped Jalapeno Poppers

Submitted by The Finnish Chef

"Can you stand the heat? If so try my most requested starter. They have been a hit everytime I make them. Simple recipe for major taste. I have never had one "left over". They are best when grilled, but you can cook them in the oven. I prefer charcoal, as to harness maximum flavor. Enjoy! Tip: Rub the wooden kabob sticks with raw bacon to make the poppers slide on. You can make these somewhat mild and super hot, what ever you like."

 

• Ready In: 50mins
• Ingredients: 6
• Yields: 24 peppers
• Serves: 12

ingredients

• fresh jalapeno pepper, 12-24
• 16 ounces cream cheese
• 1⁄2 tablespoon chili powder
• 3 tablespoons of your favorite hot sauce
• equal amount of bacon strips per bell pepper (raw)
• 1 tablespoon liquid smoke

directions

1. Core the peppers using the blunt edge of a potato peeler, save half the seeds removed, toss the core.
2. In a bowl add cream cheese, chili powder, hot sauce (you pick the heat) and liquid smoke and half the jalapeno seeds.
3. Mix/Mash together until blended.
4. Stuff the cored peppers with cream cheese mix then wrap with raw bacon. Use your fingers!
5. Kabob them, repeat untill all the peppers are stuffed and wrapped.
6. Grill on an indirect heat, (on tin foil) for about 15 minutes.
7. Then on an open flame for 5-8 mins to crisp the bacon, turning a few times.
8. Serve and enjoy!