Who doesn't love a bacon wrapped snack? These fiery jalapeño poppers are everything you love - plus heat!
A great recipe shared with us by Lamar Trotter, a fellow spicy food connoisseur - thanks Lamar!
A good cook knows to plan ahead - if you've done all the washing, chopping, and peeling ahead of time, the rest will be smooth sailing.
With that in mind, we suggest cleaning your veggies first - cut the stems off the peppers, then cut them in half lengthwise. Remove the seeds and membranes.
Next, brown and crumble the breakfast sausage. If you wanna bring the heat down a notch, you could use regular instead of hot breakfast sausage. We love some heat, but you know what you like best!
In a medium sized mixing bowl add the softened cream cheese, breakfast sausage, shredded cheese, and spices; mix well until fully incorporated.
Time to stuff some jalapeños! Fill each pepper half with stuffing until heaping, using your fingers to shape it into oblong mounds that fit within the borders of the pepper. Wrap each stuffed pepper with either a half or a whole slice of bacon (your preference). Once done, sprinkle the poppers with some Buffalo Hot Wing Dust.
Bring your smoker up to 275ºF (135ºC). The hot jalapeño poppers need to cook for approximately 90 minutes. Hickory, pecan, or peach work well for the smoke.
About 15 minutes before they are done, brush the smoked poppers with Buffalo Sauce, or a 50/50 mixture of buffalo and sriracha (extra hot!). Let the sauce tack up, then pull off the heat and serve.
Once more, big thanks to Lamar Trotter for sharing this home recipe with the community.
Catch you on the next recipe!
Smoked Appetizers / Bacon Wrapped Bites
These fiery jalapeño poppers are everything you love - plus heat!
Kosmo's Q Buffalo Hot Wing Sauce
Cut stems off peppers, cut in half lengthwise Remove seeds and membranes.
Fill each pepper half with stuffing until heaping, using your fingers to shape it so it fits within the borders of the pepper.
Sprinkle the poppers with Buffalo Hot Wing Dust
Cook in a smoker at 275ºF (135ºC) for 90 minutes. Hickory, pecan, or peach work well for the smoke.
About 15 minutes before completion, brush with Buffalo Hot Sauce, or a 50/50 mixture of buffalo and sriracha. Let the sauce tack up good.
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