ABTs, or SMOKED STUFFED JALAPEÑOS
Note: Jess Ford likes to keep the seeds and cores in a couple of peppers, warning guests that the platter holds a few anonymous hotties. “At Smokapalooza, four people told me they got the hot ones. Funny thing is, I only put two in there!” Here’s a forum: www.smokingmeatforums.com/f/176/abts.
• 12 large jalapeños
• 6 oz. cream cheese
• 1 1/2 c. shredded cheese of your choice
• 1 1/2 c. cooked seasoned meat, poultry or seafood of your choice
• Salt, pepper and any other spices to taste, depending on your filling choice
• 12 slices of thin-sliced bacon, cut in half (to make 24 slices)
Slice peppers in half lengthwise and remove core and seeds. Wearing protective gloves is a good idea.
Mix together cream cheese, cheese, meat and seasonings, then divide evenly among jalapeño halves and wrap each one with a piece of uncooked thin-sliced bacon. Use a toothpick to close if you need to, but thin bacon holds together well. These can be prepared 24 hours in advance of smoking.
Place in a smoker set at 225 degrees for 2 to 3 hours, or until the bacon is browned.
Nutrition information per jalapeño:
Calories 110 Fat 8 g Sodium 213 mg
Carbohydrates 2 g Saturated fat 4 g Calcium 53 mg
Protein 6 g Cholesterol 28 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 high-fat meat.