Servings: 8 people
Calories: 150kcal
Ingredients
- 12 jalapenos cored and seeded
- 16 oz bacon
- 1 8 oz block of whipped cream cheese room temperature
- ⅓ cup colby jack cheese shredded
- ⅓ cup pepper jack cheese shredded
- ¼ cup green onion finely chopped
- 1 tablespoon Weber Savory BBQ Rub
- 1 teaspoon coarsely ground black peppercorn
Southwest Sauce
- ⅓ cup mayo
- ⅓ cup Mexican crema
- 1 tablespoon garlic powder
- ½ tablespoon onion powder
- ½ teaspoon guajillo chile powder
- ½ teaspoon chipotle chile powder
- ¼ teaspoon ground cumin
- ¼ teaspoon dried dill
- ¼ teaspoon dried parsley flakes
- ¼ teaspoon dried chives
- Kosher salt and pepper to taste
- Splash lime juice
- Water to thin
Instructions
- Let the cream cheese come up to room temperature. Meanwhile, remove the top ⅓ of the jalapeno, creating a boat. Once cream cheese is at temp mix all ingredients together and adjust to taste with salt an pepper.
- Stuff the jalapeno boats with the mix ½ full and wrap in a slice of bacon. You can use toothpick to secure if you must. Dust with your favorite savory rub, I used Weber Seasoning's Savory BBQ Rub
- Preheat your Smoker to 275 and toss in a chunk of cherry, almond or pecan and roll smoke for approximately 60-90min or until bacon is cooked through. Drizzle, dunk and or baste and get after it!!
Southwest Sauce
- This one is simple y'all. Just whisk all ingredients in a bowl till smooth. Add water to thin, as needed.
Video
Nutrition
Calories: 150kcal
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