Old Hickory Jalapeños
Oh happy day, these little appetizers are addictively delicious! Easy to make and stuffed with a mixture of smoky goodness.
24 whole, fresh jalapeños peppers, cleaned, stem removed
1-1/2 (8-ounce packages) cream cheese, softened
1 cup shredded hickory smoked meat (chicken or pork)
1 cup shredded Monterey Jack cheese
1 tablespoon light brown sugar
2 pounds bacon
Preheat oven to 375 degrees F. Place a wire rack on a baking sheet and set aside.
Mix the cream cheese, Monterey Jack, smoked meat, and brown sugar. Cut the jalapeños in half, lengthwise; remove the seeds and membranes. Stuff each jalapeño half with cream cheese mixture. Wrap each jalapeño half with bacon. Secure with a toothpick. Place on wire racks on a baking sheet lined with foil (for easy clean-up). Bake in a preheated 385 degree oven for 20 – 25 minutes until the bacon is fully cooked. If you use thick bacon it will take longer. Turn the broiler on to crisp the bacon, being careful not to burn it. Remove from oven; remove immediately from the wire racks onto the serving platter. If you allow bacon to remain on wire rack, it will stick. Enjoy! NOTE: if you are a grill aficionado, by all means, cook them over charcoal.