- Servings: 8
|8 oz||Strawberry Cream Cheese|
Heat a smoker to 200 degrees. Halve jalapenos lengthwise and remove seeds and veins. Rinse and pat dry. Using one piece of bacon, wrap around jalapeno, starting at the top and overlapping to the bottom then secure with a toothpick. Place on smoker, in a jalapeno rack, over indirect heat. Smoke 7-10 minutes on either side until bacon is crispy, but not burnt. Meanwhile, soften cream cheese in microwave for 15 seconds. Spoon into pastry bag and pipe into jalapenos through the tops. Serve hot.
Don't add jalapenos to the smoker until coals are no longer flaming, but simply smoldering, to avoid burning.