Mesquite Smoked Jalapeno Poppers
Ingredients
- 12 Large Jalapeno Peppers
- 8 oz Cream Cheese
- 8 oz. Can Fancy Picked Crabmeat
- ¼ Cup Finely Chopped Onion
- ½ Tsp. Garlic Powder
- 6 Center Cut Lean Bacon Strips
- 12 Toothpicks
Method
Using kitchen gloves, half each pepper lengthwise. Scoop out the seeds and the membranes. Drain the crabmeat well. Combine the cream cheese, crabmeat, onion, and garlic powder and mix well. Equally divide into each of the pepper halves. Cut the bacon strips in half, wrap around each pepper half, and secure with a toothpick. Place on the top rack of the smoker. Smoke over mesquite smoke until the bacon is cooked roughly 1 ½ to 2 hours at about 200 degrees. Taking out the seeds and membranes takes about 90% of the heat away, leaving a really great smoked pepper flavor. Enjoy!