- 8 jalapeño peppers
- 1/2 cup cream cheese
- 1/2 cup grated cheddar cheese
- 1 teaspoon chili powder
- 16 cocktail smokies
- 8 slices of bacon, cut in half
Slice the jalapeño peppers lengthwise. Using a knife, remove the seeds and membrane.
Mix together the cream cheese, cheddar cheese, and chili powder. Fill the hollowed out portion of the jalapeño pepper with the cheese mixture.
Place a cocktail smokie on top of the cheese mixture.
Wrap half a slice of bacon around the jalapeño pepper. Use a toothpick if the bacon is falling off.
Set the smoker to 250°F using wood Bisquettes of choice (Pecan, Maple, or Hickory work great).
Smoke the poppers for 2–3 hours or until the bacon is browned.