Atomic Buffalo Turd (Bacon Wrapped Jalapeno Poppers w/ Smokies)

As sourced from a few places around the net (Namely, Steve Cylka at theblackpeppercorn.com. No one know why such an unappealing name was chosen, but this twist on a normal Jalapeno popper is delicious!

travito @cook_3927328

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Ingredients

50 mins

20 servings

Cheese Filling Mixture
1 cupCream cheese
1 cupGrated Monterey Jack
1 tspChipolte or Chili powder
2Shallots, minced
Rest of the Package
10Bacon Slices, cut in half.
10Jalepeno Peppers, Cut lengthwise and seeds/membranes removed.
10mini sausages / smoky links (or 20 if yours are really small)
20toothpicks (optional)

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Steps

50 mins

1

Prepare your bacon and jalapeno peppers by cutting them in half. Cut bacon horizontally; cut jalapenos lengthwise and remove seeds and membranes using a spoon. Mince your shallots
2

Mix Cream Cheese, Monterrey Jack, the pepper powder of your choice, and the shallots in a dish, then stuff the mixture into the hollowed out peppers.
3

Place the sausage/smoky link on top of the mixture, wrap tightly with bacon and secure with a toothpick if necessary or desired.
4

To cook in a smoker: Set the smoker to 225°F and smoke for 2-3 hours, or until bacon is browned.
5

To cook on the grill: Cook, lid closed, on medium heat until jalapeno is tender and bacon is browned.
6

To cook in the oven: Bake at 425°F for 20-30 min, or until bacon is browned.