Ingredients

12 jalapeños, split and canoed
225 g onion and chive cream cheese
110 g sour cream
½ cup shredded Colby and cheddar cheese
Liberal black pepper
Pinch of salt
Garlic powder
Thin bacon

Preparation

1. Mix all ingredients together (except for the jalapeños and bacon) and place into a freezer bag of choice.
2. Slit and deseed/devein the jalapeño peppers.
3. Pipe the filling into the peppers and cover with a slice of bacon. The bacon can be cut, sliced, diced, or toothpick to the pepper.
4. Smoke for one hour using hickory chips at 135°C.

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