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 from yours truly and sponsored by Omaha Steaks, 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.
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SMOKED CHICKEN JALAPENO POPPERS
1 cup soft cream cheese
32oz. Smoky ‘n Sweet Pulled Chicken prepared smoked chicken
1 lb. bacon
2 tbsp. BBQ dry rub seasoning
1 zip top bag
Prepare smoker for low heat cooking, approximately 250 degrees, adding 2-3 chunks of your favorite smoking wood to the ashed over coals.
Remove stems from jalapeños, slice each pepper lengthwise and remove ribs and seeds. 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.
Finely chop the pulled chicken and top the cream cheese with the chicken.
Wrap each stuffed pepper with ½ slice of bacon. Sprinkle dry rub seasoning over the peppers and place them on the smoker.
Close the smoker lid and allow the stuffed peppers cook for approximately 2 hours until the bacon is browned and crisp. Serve immediately.
* This post is sponsored by Omaha Steaks but the recipe and opinions are my own.