Smoky Jalapeno Poppers Recipes

Steps:

• Put on your food prep gloves. Slice each jalapeno open lengthwise using a paring knife, then make a small crosswise cut at the stem end to form a T.
• Insert your (gloved!) fingertip through the top of the opening and gently wiggle the core loose, then remove. Rinse under cold water to remove any additional seeds. Pat dry gently with a paper or clean towel and set aside. Repeat with the remaining peppers.
• Combine the Cheddar, Asiago, cream cheese and smoked hot sauce in a large bowl until smooth and well blended.
• Gently nudge the cheese filling into each pepper with a spoon. To close the peppers, gently squeeze each one until it resembles its original shape. Don't worry if the peppers tear a bit, just squeeze them shut.
• Sift together the breadcrumbs, paprika, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl.
• Lightly beat the eggs in a second shallow bowl.
• One at a time, hold the peppers by the stems and dip them in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Set on a plate to dry slightly.
• In the meantime, heat 2 1/2 inches of the oil in a Dutch oven or heavy-bottomed cast-iron skillet until a deep-fry thermometer registers 325 degrees F. Add three or four of the jalapeno poppers, making sure not to crowd your pan, and fry in batches until golden and crisp, about 5 minutes. Keep an eye on the temperature of the oil and adjust the heat as necessary so it stays steady.
• Remove with a slotted spoon and drain on a paper towel-lined plate; season with salt. Repeat with the remaining poppers and serve immediately.

Steps:

• 1. Cut tops off of jalapenos. Using the end of a spoon or fork, stick down inside and rotate the fork. This will loosen the membranes and seeds. Then dump out the seeds. Do this a couple of times if needed. UPDATED 12/2013: Slice off a piece of pepper longways, stuff, wrap in bacon, and smoke. I find this way easier!
• 2. Place cream cheese in a mixing bowl and turn the mixer on. Grate 8 oz of cheese then add to cream cheese. Beat for a minute or so.
• 3. Put cheese/cream cheese mixture into jalapeno and push down inside with finger.
• 4. Tear a small piece of bread off. I like using the heal of the bread, and place inside the top of jalapeno. This will help keep the cheese inside the pepper.
• 5. Wrap pepper with bacon, starting by draping one end of bacon over the opening of pepper. Then bring bacon down to the tip of pepper and begin wrapping it back up to the top. Secure with a toothpick.
• 6. Smoke on the smoker at about 200-250° for about 1- 1/2 hr.
• 7. Timing will depend on smoker temp. The best way to tell if they are done, make a couple more than you need to serve and test one out after one hour.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Add the cream cheese, smoked Gouda, Cheddar, chives, lime zest, lime juice, salt and pepper to a medium bowl. Mix thoroughly until evenly combined.
• Divide the cream cheese mixture between the jalapeño halves, pressing to fill all the way to the top edge.
• Wrap a piece of bacon around each stuffed jalapeño so the ends of the bacon lie underneath. Place the wrapped jalapeños, stuffed-side up, on the prepared baking sheet. Bake until the bacon is crispy and the cheese mixture is just beginning to bubble out from the top and bottom of the jalapeños, 16 to 18 minutes. Remove from the oven and let cool 10 minutes before serving.