stuffed smoked jalapenos

I just did a new recipe this past weekend.

8oz. package of cream cheese, Half an oniuon diced small, 8oz of chiorizo, bit of salt & bit of garlic powder, mix together.

Cut off the top of the jalapenos, remove the seeds and core. Fill with the cream cheese mixture. I put bacon over the top of mine, but you can leave it off. Smoke for about an hour and a half. Mmmm....

Chorizo is a sausage made from pork, isn't it?

There is beef and pork chorizo. Pork being the better of the two.

I use hamburger meat spices cheddar cheese and stuff it inside the cleaned Jalapeños. Have a stainless rack that will hold 18. Tastes great.

Might not sound very exciting but just stuffing the jalapenos with a mixture of cream cheese and diced mushrooms is delicious. You can always add to that, like some cumin, garlic, etc.

One thing to keep in mind is that if your friends don't eat pork because they keep kosher, they might not eat anything that has meat and dairy mixed together.

I have a stainless steel rack like tigerfan described. After several uses the problem I’ve had with this method is that it is too time consuming to cut the tops off and carefully scrape out the innards while expecting somewhat consistent results. I now leave the tops on and split the jalapenos down the middle lengthwise. They are much easier to clean out and the heat factor seems to remain consistent for the batch. I chop up about a dozen tomatoes that were previously smoke-dried with a little sea salt, garlic powder, and basil and mix that into the cream cheese. If I have a little shredded brisket I like to lay a bit of it in the jalapenos before I fill them with the cream cheese mixture.

jimson brings up a good point. You may need to ask before you assume you are doing the right thing and find yourself in error.

This came from Cook Shack, and think it could be done without the bacon. I use immitation crab because my Wife is allergic to shell fish.

Smoked Jalapeno Poppers
Taking the seeds and membranes out of the jalapenos removes about 90 percent of the heat, leaving a really great smoked pepper flavor. This recipe from Colonel Tommy Tompkins of the United States Air Force in San Antonio, Texas, was the winner of the 2000-2001 First Prize Award from Cookshack.

MAKES 24 APPETIZERS

12 Large jalapeno peppers
½ pond crabmeat, picked over for shell fragments
1(8-ounce) package cream cheese
¼ cup finely chopped onion
½ teaspoon garlic powder
¼ teaspoon ground celery seed
¼ teaspoon lemon juice
¼ teaspoon lime juice
¼ teaspoon Worchestershire sauce
¼ teaspoon Tobasco sauce
Season salt and season pepper to taste
12 strips lean, center-cut bacon

Cut each jalapeno in half lengthwise, wearing rubber gloves if desired. Scoop out the seed and the membranes. Drain the crabmeat well. Combine the crabmeat, cream cheese, onion, and garlic powder, celery seed, lemon juice, lime juice, Worchestershire sauce, Tabasco sauce, and mix well. Add season salt, and season pepper to taste (for the most part all of the seasonings are done to taste, and you may find some seasonings that you like better). Refrigerate mixture over night, taste, and adjust seasonings. Prepare the smoker with mesquite wood (mesquite wood can get very bitter with just a little too much wood. I use Hickory or my favorite, Jack Daniels Oak) to 200 degrees. Divide the filling equally among each of the pepper halves. Cut the bacon strips in half, wrap around each half pepper, and secure with a toothpick to keep the bacon in place. Place on smoker racks, and smoke until the bacon is cooked, 1 ½ to 2 hours.

Just use any recipe and don't wrap it in bacon. They'll be done much sooner.

Sometimes the bacon helps hold it together so you'll have to sort out when you make them there are no openings for the inside stuff to leak out.

Question to all the fine cooks. Can the Jalapenos smoke on the stock racks of a SM025? Or would you suggest a cookie sheet? I use them for my almonds and it works well. Thanks!

They can be done on the stock racks. I would suggest getting some frogmats though... they are an excellent nonstick material to place on the stock grates to keep things from falling through and sticking.

Just goolge frogmats

Thanks Nordy! I have had those on my wishlist for a while.

I do cream cheese and turkey sausage plus spices.

I take the turkey sausage out of the casing with my hands. Then I sauté the sausage. When sausage is done i chop it up with a knife. I microwave the cream cheese for 10 seconds. I then fold the sausage and any spices on hand into the cream cheese. It all goes into ziploc bag and gets piped into jalapeños. Then to the smoker.

El

For my first attempt I am going to try chorizo.

Got two dozen large jalapeños, split them lengthwise, removed most of the core and seeds and stuffed with this mixture:

1/2 pound salad shrimp
1 pound cream cheese
1 Tbls Mae Ploy sweet and hot sauce
2 Tbls homemade curry powder
1/3 cup minced onion
1/2 cup raisins
1 Tbls minced garlic
1 Tsp seasoning salt

Stuffed the peppers with about a teaspoon and half of the mixture, then wrapped in Smithfield bacon and stuck thru the chiles with toothpicks. Smoking 18 of these lovely jewels with a hunk of hickory at 225 for 2 hours. Using a foil lined rack pierced everywhere with a fork. Pics later. Got 12 in containers in the freezer for another day.

Costco sells a crab dip that works well by itself if you're in a hurry or don't have time to mix a recipe. I've always thought the bacon isn't quite cooked after two hours, but the peppers are just right. So now my go-to recipe is japs stuffed with Costco precooked bacon bits and either cheddar, Colby jack, or pepper jack cheese cubes layered. The bacon is already cooked perfectly and they are deelish. Easy to eat as the pepper is like a little ice cream cone. They've become a tailgate staple.