Really Smokin’ ABT’s
•Whole, fresh jalapeno peppers
•Cream cheese, softened
•Seasoning, such as Emeril’s Essence, to taste
•Minced garlic to taste
•Bacon slices, uncooked, cut in half
Prepare peppers by removing stem ends and cutting in half lengthwise. Use a teaspoon to scrape out the seeds and membrane. It’s a good idea to wear gloves for this job. The hot oils can seep into your skin.
Prepare filling by mixing softened cream with garlic and seasoning. Smear into pepper halves. Wrap each filled half with a half slice of bacon. Poke through the bacon and pepper with a round toothpick to hold it together.
Put these on a smoker to cook until bacon is done and peppers are tender, but not mushy. If you don’t have a smoker, place the stuffed peppers on a rack over a baking sheet and cook in a 350-degree oven until done. Add a tiny bit of liquid smoke to the filling if you want to get the smoky flavor without using a smoker.
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