- Cooking Time: 30-40
- Servings: 50
- Preparation Time: 25
- 25 Jalapeños, halved (or habaneros if you dare)
- 1 8oz package of cream cheese
- 1 8oz block of Colby Jack cheese, shredded
- 4 cloves of garlic, minced
- 1/4 cup of chopped onion, preferably Vidalia or Texas Sweet
- A few dashes of Tony Chachere's Creole Seasoning
- 1 roll of sausage (I use the maple flavored kind most times)
- Start by setting all ingredients out to get to room temperature.
- Halve all of the peppers, remove the majority of the seeds, leave more to bring up the heat level.
- Brown the sausage and then drain fat, let cool back to room temperature.
- Put all ingredients in mixing bowl and set on low-medium for about 4-5 minutes.
- Take mixing and stuff into peppers, usually standing about a quarter to half inch above pepper.
- Put in smoker and leave for about 30-40 minutes or until stuffing is a baked cheesy brown. Pull out and enjoy. Also can be cooked on grill or in oven at 350 for about the same amount of time.
NotesThe jalapeño poppers recipe comes from hanging out on Saturdays in the South at BBQs in backyards over beers. If you have ever smoked a pork butt or brisket or rack of ribs, it takes time and is well worth it. But you need snacks and nothing is better than coming up with items you can throw on the smoker, or grill, during the day to munch on and hold over your appetite. This is one of those such items.
Submitted by: "Michael Benedict"