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Bacon Wrapped Jalapeño Poppers

Appetizers | Prep 15 Min | Cook 1 Hr

Now here’s a winning combination! Smoked Jalapeño Poppers wrapped in Kiolbassa Dry Cured Hickory Bacon are guaranteed to make you the game day MVP. Recipe courtesy of Another Pint Please.

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Ingredients

Directions

Ingredients

4 people
  • 6 jalapeño peppers
  • 6 strips of Kiolbassa Dry Cured Hickory Bacon
  • 2 tablespoons of your favorite BBQ rub
  • 1/4 cup cheddar cheese, shredded
  • 1/4 cup monterey jack cheese, shredded
  • 8 ounces cream cheese
  • cherry wood chunks
  • gallon size freezer bag
Products used in recipe

Directions

  • Slice each jalapeño in half lengthwise. With a spoon, remove the seeds and ribs
  • In a small bowl, mix together 1 tablespoon BBQ rub and the cheeses
  • To make a piping bag: stuff the cheese mixture into a gallon freezer bag and seal. Using a pair of scissors, cut off a corner of the bag
  • Using the piping bag, fill each jalapeño half with the cheese mixture
  • Slice each strip of bacon in half lengthwise
  • Wrap each cheese-filled jalapeño with a cut bacon slice
  • Sprinkle the remaining BBQ rub over the bacon wrapped jalapeños
  • Prepare a grill for indirect medium-low heat, 200° to 250° F
  • Place the cherry wood chunks directly on the coals and close the lid. Once the chunks begin to smoke, place the jalapeños over indirect heat and grill for approximately one hour or until the bacon has rendered.
Products used in recipe

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