Bacon-Wrapped Jalapeño Poppers

Prep Time: 30 Min
Cook Time: 1 Hr
Serves: 8 people

Ingredients

o 24 Slices Prairie Fresh Bacon, cut in half crosswise
o 24 Medium jalapeños
o 16 Ounce cream cheese, softened
o 2 Cups grated cheddar cheese
o Corncookers Hogzilla & Poultrygeist Returns Rub
o 1 Box Mesquite Pellets

Directions

1. When ready to cook, set the grill temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

2. Slice the jalapeños in half lengthwise. Scrape out any seeds and ribs with a small spoon or paring knife.

3. In a medium bowl, mix together the cream cheese, grated cheese, the Hogzilla & Poultrygeist Returns Rub.

4. Spoon the filling into each jalapeño half. Wrap each with a half-slice of bacon, securing with a toothpick. Arrange the jalapeño poppers on a rimmed baking sheet.

5. Place the baking sheet on the grill grates. Close the lid and smoke for 30 minutes.

6. Increase the grill temperature to 375℉. Cook until the bacon is cooked to your desired crispness; this can take as long as an hour depending on your grill model, the weather, and how crispy you like your bacon. Begin checking after 30 minutes.

7. Remove the poppers from the grill. Serve warm. Enjoy!