Ok, one more for those Labor day BBQs:
Bacon-wrapped Jalapeño poppers:
Large Jalapeños (recipe below is good for about 8-10, more if they're smaller)
1 cup cream cheese
2 cup shredded cheddar (proportions of cheese to taste)
2 tsp salt
cracked pepper
1.5 tsp smoked paprika
2-3 clove garlic, crushed
bacon
Slice jalapeños length-wise. Gently open the peppers, and scrape out the seeds and membranes.
Combine the cheeses, garlic and spices and stuff each pepper with as much mixture as you can, while still being able to mostly close the pepper. Wrap in bacon and either skewer like a kabob or secure the bacon with toothpicks.
The key to grilling these is to cook them slowly enough that the peppers get cooked, while not burning the bacon. We've done these on the grill and in the smoker. They came out better when we did them on the side of the grill on a piece of tin foil (to prevent the cheese from melting out onto the coals) for about 15-30 minutes, depending on how hot the grill is. If you're using the smoker, it will take longer (say 30-45 minutes) and the bacon is likely to not crisp up. You can crisp the bacon by either putting them over the heat for a couple of minutes. You can also take them off the grill and toss them in a broiler for a brief crisping session.
These can also probably be cooked in the oven, though I've not tried that.
This is where I got the recipe.
