1/2 lb. fresh jalapeno peppers
16 oz. cream cheese, softened
1/2 lb. thick-sliced bacon |
Split peppers in half and rinse. Using a teaspoon, dig out seeds. Place 1/2 teaspoon cream cheese in each pepper half. Cut bacon strips into halves or fourths. Wrap bacon around pepper and secure with a toothpick. Smoke over mesquite until tender.
Yield: 2 halves per serving.
Recommended wood: Mesquite |