Bacon-wrapped jalapeño poppers (aka ABTs) are one of those appetizers that seem to disappear as soon as they come off of the smoker. In this recipe from yours truly and sponsored by Omaha Steaks, the heat of the jalapeño is mellowed by the inclusion of cream cheese, while the smokiness of the pulled chicken and bacon make for an unforgettable start to any backyard party or tailgating bash.
32oz. Smoky ‘n Sweet Pulled Chicken
1 cup soft cream cheese
1 lb. bacon
2 tbsp. BBQ dry rub seasoning
First, cook the chicken on low heat, about 250° adding 2 to 3 chunks of smoking wood of your choosing to the ashed over coals.
Remove stems from jalapeños, slice each pepper lengthwise and remove ribs and seeds.
Place cream cheese in a zip top bag. Cut off ¼ inch off of one corner of the bag. Squeeze the cream cheese to the bottom of the bag near the cut corner and pipe a thin line of cream cheese in to the halved jalapeños.
Top the cream cheese with finely chopped pulled chicken.
Wrap each stuffed pepper with ½ slice of bacon. Sprinkle dry rub seasoning over the peppers and place them on the smoker.
Cook the stuffed peppers for 2 hours and serve hot.
Easy, peasy and crispy! You can use these jalapeno poppers as a side dish, a snack or even for dinner! My family loves these, I’m sure yours will do too!
Now you know the recipe about the dish. Thank you.