Smoked Jalapeño Poppers Food

FOX BROS. BAR-B-Q SMOKED PORK JALAPENO POPPERS

Steps:

• Bring a few inches of canola oil to 350 degrees F in a deep pot.
• Trim the tops from the jalapenos, then fry until blistered and soft, 5 to 8 minutes. Cut in half and remove seeds and membranes. (Keep oil warm.)
• Mix the cream cheese and Cheddar Jack together in a bowl.
• Open a jalapeno half and spread some Chopped Pork along the bottom of the jalapeno, making a 1/4- to 1/2-inch layer. Spread the cheese mixture along the top of the pork mixture. Repeat until all jalapeno poppers are prepped.
• Beat the eggs in a bowl. Add the flour to a second bowl. Add the breadcrumbs to a third.
• Roll the stuffed jalapeno in the flour first, then submerge it in the egg, then move to coat in the breadcrumbs. Set on a rack. Repeat until all jalapenos are breaded, then repeat the breading process one more time on all jalapenos.
• Bring frying oil back to 350 degrees F.
• Fry poppers until golden brown. Remove to a rack to dry. Serve with ranch dressing or your favorite dipping sauce.
• Preheat a smoker to 225 degrees F.
• Stir together the paprika, salt, chili powder, garlic powder, onion powder and pepper in a bowl. (See Cook's Note.)
• Season the pork butt liberally with the dry rub (save the remainder for another use). Place on smoker and let smoke, adding wood chips as necessary to provide smoke, until the internal temperature registers 200 degrees F, 10 to 12 hours. Let rest for 2 hours, then chop.

SMOKED GOUDA-CHORIZO JALAPENO POPPERS

Steps:

• Preheat the oven to 375 degrees F. Brown the chorizo in a skillet over medium-high heat, 8 to 10 minutes. Remove with a slotted spoon to a large bowl. Add the gouda, cream cheese, sour cream, red onion, hot sauce and salt and pepper to taste. Stir in the egg.
• Press the mixture into the jalapeños and arrange on a parchment-lined baking sheet. Bake until golden and bubbling, 20 minutes.

SMOKED GOUDA-CHORIZO JALAPENO POPPERS

Steps:

• Special Equipment: parchment paper
• Preheat oven to 375 degrees F.
• Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.

CHIPOTLES (SMOKED JALAPENOS)

Steps:

• Fire up any kind of smoker: dry, water, electric, side or stovetop. Keep heat very low, under 230 degrees if possible.
• Stem your peppers, but don't seed them. Place peppers in a single layer on the grate.
• Using pecan (traditionally) or another wood according to your taste, bring up a good dense smoke. Keep the smoke as dense as possible, while keeping a very close eye on the heat.
• When using a stovetop smoker, after bringing the smoker up to temperature and producing smoke, reduce the heat to low. The process will take a lot longer but you won't cook your peppers.
• Check them every hour or so. They're ready when they have shrivelled up and look like dark leather.
• I just put mine in a canning jar, put on the lid and keep them in the cupboard. They keep nearly forever, if they are smoked through.
• If you want to pack them in adobo, this is a good recipe: #140353 Adobo de Chile [url]http://www.recipezaar.com/140353[/url].

JALAPEñO POPPERS WITH SMOKED GOUDA

Steps:

• Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
• Cut the jalapeños in half lengthwise but leave the halves connected at the stem. With your finger or a pointed spoon (like a grapefruit spoon), remove the seeds and white ribs from the halves. (Wear rubber gloves, or be careful not to touch your skin after handling the chiles.)
• Put the cream cheese and Gouda in a medium bowl with a little salt; mash until combined. Fill the jalapeño halves evenly with a small spoon and press the halves back together to close. (You can fill and refrigerate the jalapeños up to a day ahead.)
• Put the jalapeños on the grill directly over the fire. Close the lid and cook, carefully turning once, until the peppers have softened and browned (it's okay if they char in spots) and the cheese has melted, 5 to 10 minutes. Transfer to a platter, sprinkle with cilantro, and serve.
• Variations:
• Honey-Orange Jalapeño Poppers: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups crumbled fresh goat cheese (6 ounces), 2 tablespoons honey, 1 tablespoon grated orange zest, and salt to taste.
• Jalapeño Poppers with Pimento Cheese and Pepper Jelly: In Step 3, fill the jalapeños with with a mixture of 1 cup grated extra-sharp cheddar cheese (4 ounces), 1/4 cup each chopped drained pimentos and mayonnaise, and a dash of Worcestershire sauce. Serve topped with a dab of pepper jelly.
• Pesto Jalapeño Poppers with Mozzarella: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups shredded mozzarella (6ounces) and 1/4 cup basil pesto. Serve the poppers topped with fresh basil leaves if you like.

SMOKED GOUDA CHORIZO JALAPENO POPPERS

Steps:

• Special Equipment: parchment paper
• Preheat oven to 375 degrees F.
• Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl.
• Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste.
• Press into jalapeno halves and assemble on a parchment lined baking sheet.
• Bake until golden and bubbly, about 20 minutes.

SMOKED JALAPEñO POPPERS

Steps:

• Mix cream cheese, cheddar, onion, seasonings in a bowl.
• Slice jalapeños in half long-ways and scoop out seeds and pith.
• Stuff jalapeño halves with cheese mixture, a bit over filling the jalapeño half.
• Slice each bacon slice in half and wrap around each jalapeño half, secure with toothpick if needed.
• Smoke at 250 using a mild wood such as oak or alder. This can also probably be baked in the oven on a cookie sheet at 400 until bacon is crispy, or grilled (watch for grease fires).

SMOKED CREAM CHEESE CHICKEN JALAPENO POPPERS

Steps:

• Freeze the jalapenos in a baggie in the freezer the night before you want to cook them.
• Take them out of the freezer, cut off the tops and scrape out the seeds. Much easier when frozen. Freezing them also takes out a bit of the heat.
• Squeeze 1/2 package of cream cheese into jalapeno.
• Stuff a piece of grilled chicken strip into cream cheese.
• Place poppers into holder and put them in the smoker for 45 minutes.
• Serve while hot as an appetizer.