Post by Merceditas on Oct 4, 2011 22:05:29 GMT -8
omgosh..Our jalapenos are finally coming in and we cannot make and eat these lovely appetizers fast enough!
www.food.com/recipe/spicy-lil-smokie-bacon-wrapped-jalapeno-poppers-389459
12 fresh jalapeno peppers
12 slices bacon
24 Little Smokies sausages
1 (8 ounce) package cream cheese (room temperature)
2 teaspoons paprika
1 teaspoon cayenne pepper
Directions:
1
you’ll first want to wash and trim the jalapeno peppers.Chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.
2
In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.
3
Top each one of the jalapeno “boats” with a little smokey.
4
Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn’t leak out through the hole.
5
Since bacon already contains a good amount of sodium, you’ll want to season the buffalo poppers with a sugar based rub. A nice blend of brown sugar and cayenne pepper works great on these bad boys as well.
6
Cooking the poppers is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn’t overly crispy, but it’s definitely cooked enough to be bite through. If you prefer a crispier bacon, then I’d suggest kicking the temperature up to 300 degrees for about an hour. You’ll want to keep a close eye on the peppers though. If they overcook, then they’ll loose their stability and your poppers will spill out all over your smoker.
Read more: www.food.com/recipe/spicy-lil-smokie-bacon-wrapped-jalapeno-poppers-389459#ixzz1ZsuawlLv
Read more: www.food.com/recipe/spicy-lil-smokie-bacon-wrapped-jalapeno-poppers-389459#ixzz1ZsuSLuMR
www.food.com/recipe/spicy-lil-smokie-bacon-wrapped-jalapeno-poppers-389459
12 fresh jalapeno peppers
12 slices bacon
24 Little Smokies sausages
1 (8 ounce) package cream cheese (room temperature)
2 teaspoons paprika
1 teaspoon cayenne pepper
Directions:
1
you’ll first want to wash and trim the jalapeno peppers.Chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds. The cream cheese will ultimately counteract the burn from the peppers, so leave a good amount of the inner membrane in tact if you want to feel the heat.
2
In a mixing bowl, combine the cream cheese, paprika and cayenne pepper. Using a butter knife, or a pastry bag, fill each jalapeno half with a generous portion of the cream cheese mixture.
3
Top each one of the jalapeno “boats” with a little smokey.
4
Wrap each of the smokey topped jalapenos with a half slice of bacon, making sure that the seam is directly on top of the little smokey. Secure the wrap by inserting a toothpick straight down through the overlapping edges of the bacon all the way through the little smokey. Stop just short of going through the pepper though, that way the cream cheese doesn’t leak out through the hole.
5
Since bacon already contains a good amount of sodium, you’ll want to season the buffalo poppers with a sugar based rub. A nice blend of brown sugar and cayenne pepper works great on these bad boys as well.
6
Cooking the poppers is a matter of getting the bacon done to your liking. My preference is smoke at 250 degrees for about an hour and a half. At this point the bacon isn’t overly crispy, but it’s definitely cooked enough to be bite through. If you prefer a crispier bacon, then I’d suggest kicking the temperature up to 300 degrees for about an hour. You’ll want to keep a close eye on the peppers though. If they overcook, then they’ll loose their stability and your poppers will spill out all over your smoker.
Read more: www.food.com/recipe/spicy-lil-smokie-bacon-wrapped-jalapeno-poppers-389459#ixzz1ZsuawlLv
Read more: www.food.com/recipe/spicy-lil-smokie-bacon-wrapped-jalapeno-poppers-389459#ixzz1ZsuSLuMR
