Ingredients:
10 jalapeno peppers
5 slices of bacon, cut in half
10 mini sausages or “smokies” (or 20 if very small)
1 cup cream cheese
1 cup grated Monterey Jack cheese
1 tsp chipotle or chili powder
2 small shallots, minced
Instructions:
Slice the jalapenos lengthwise. Remove seeds and membrane using a spoon. If using bell peppers, quarter them after seeding.
Mix cream cheese, Monterey Jack cheese, chipotle powder, and minced shallots. Fill hollowed-out jalapenos with the cheese mixture.
Place a mini sausage on top of the cheese. Wrap each jalapeno half with a half slice of bacon. If bacon doesn’t stay wrapped, use toothpicks to hold in place.
Smoke the poppers in a smoker at 225°F for 2-3 hours or until bacon is browned.