Appetizers

by Clint Cantwell

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Smoked Chicken Jalapeño Poppers

Bacon-wrapped jalapeño poppers (aka ABTs) are one of those appetizers that seem to disappear as soon as they come off of the smoker. In this recipe, the heat of the jalapeño is mellowed by the inclusion of cream cheese, while the smokiness of the pulled chicken and bacon make for an unforgettable start to any backyard party or tailgating bash.

Pulled Chicken

Omaha Steaks Smoky ‘n Sweet Pulled Chicken

Ingredients

– 15-20 jalapeños
– 1 cup soft cream cheese
– 32oz. Smoky ‘n Sweet Pulled Chicken
– 1 lb. bacon
– 2 tbsp. BBQ dry rub seasoning

Additional Tools: 1 zip top bag

Instructions

1. Prepare smoker for low heat cooking, approximately 250 degrees, adding 2-3 chunks of your favorite smoking wood to the ashed over coals.

2. Remove stems from jalapeños, slice each pepper lengthwise and remove ribs and seeds.

3. Place cream cheese in a zip top bag. Cut off ¼ inch off of one corner of the bag. Squeeze the cream cheese to the bottom of the bag near the cut corner and pipe a thin line of cream cheese in to the halved jalapeños.

4. Finely chop the pulled chicken and top the cream cheese with the chicken.

5. Wrap each stuffed pepper with ½ slice of bacon. Sprinkle dry rub seasoning over the peppers and place them on the smoker.

6. Close the smoker lid and allow the stuffed peppers cook for approximately 2 hours until the bacon is browned and crisp. Serve immediately.

Clint Cantwell Peppers






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About the Author

With a large online following and a passion for all things barbecue and grilling, Clint is the Editor of Grilling.com and pitmaster of Smoke in da Eye competition barbecue and grilling team. From his childhood in Texas to several years spent in Kansas City, Wisconsin, New Orleans and New York, Clint's passion for barbecue and grilling runs deep as he travels the country in search of the people, places and tastes that define our shared grilling culture. He currently resides just outside of Memphis, TN along with his wife, three children and Charcoal the dog, sharing his experiences, recipes, tips, techniques and more via the site, social media, traditional media, cooking demos and more.



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