Ryan's Famous Smoked Stuffed Jalapeños
Brendon Schafer- 12 oversized Jalapeño peppers
- Bacon for wrapping
Stuffing:
- 6 oz breakfast sausage
- 1 brick of cream cheese
- 6 oz shredded sharp cheddar
- 1 oz Ryan's Pepperworks Quintessential Jalapeno or Smoky Morita
- salt, pepper, and paprika to taste
Cook sausage on medium low heat until lightly browned
Add all stuffing ingredients together on stovetop on medium low heat until until cheese is gooey and mixture sticks together. Remove from heat. Let cool.
Carefully cut Jalapeño from stem to tip, just deep enough to expose hollow inside. Jalapeño should look sorta like a canoe. Leave stem intact. Save sliver for pico de gallo or other recipes.
Using a teaspoon, remove seeds and veins from Jalapeño canoe, then fill with cooled cheese filling.
Wrap each Jalapeño with slice of bacon.
Smoker:
Smoke at 225-250° for ~90 minutes
Oven:
Bake at 250° on wire rack for ~75-90 minutes (if using a pan or baking dish there will be excess fat and moisture)