Mike Chavez
TVWBB Fan
About 2lb. fresh Jalapinos
2 8oz blocks cream cheese(room temp)
1C shredded sharp cheddar
1 heaping tblsp dry onion
1tblsp. granulated garlic
1/2 c or more Pulled pork or fine chopped little smokies
1 or 2 tblsp. Honey. (secret ingridient)
bbq rub
2 lb bacon thinner the better
Cut peppers in half lenth wise scoop out seeds and membrain set aside. Set bacon out and let come to room temp. Mix all remaining ingridients except bbq rub throughly. Fill peppers with mixture. Cut bacon in half. Wrap half slice around each pepper. (I do not use tooth picks to hold together. The bacon holds together well if it is at room temp.)Sprinkle with bbq rub. I like to refridgerate overnight. Cook at about 225 - 250 untill bacon is done about 1 hour.
2 8oz blocks cream cheese(room temp)
1C shredded sharp cheddar
1 heaping tblsp dry onion
1tblsp. granulated garlic
1/2 c or more Pulled pork or fine chopped little smokies
1 or 2 tblsp. Honey. (secret ingridient)
bbq rub
2 lb bacon thinner the better
Cut peppers in half lenth wise scoop out seeds and membrain set aside. Set bacon out and let come to room temp. Mix all remaining ingridients except bbq rub throughly. Fill peppers with mixture. Cut bacon in half. Wrap half slice around each pepper. (I do not use tooth picks to hold together. The bacon holds together well if it is at room temp.)Sprinkle with bbq rub. I like to refridgerate overnight. Cook at about 225 - 250 untill bacon is done about 1 hour.