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8-10
25 minutes
20 minutes
.
Author:Matt Hussey
8–10 large jalapeños
8 oz (1 block) cream cheese, softened
1–1½ cups shredded Colby Jack cheese
1–2 tsp BBQ seasoning
1 lb Jimmy Dean breakfast sausage (regular or hot)
16–20 slices thin-cut bacon
Additional BBQ seasoning
Spicy brown sugar rub
BBQ sauce (your favorite)
Optional: fire-roasted green chiles
Cut off the stems and remove the ribs and seeds to hollow them out.
In a bowl, mix the cream cheese, shredded Colby Jack, BBQ seasoning, and optional green chiles until well combined.
Pack the cheese mixture firmly into each jalapeño.
Divide the sausage into 8–10 portions. Flatten each portion into a patty and wrap it completely around a stuffed jalapeño, sealing the seams.
Stretch two slices of thin bacon and wrap them around each sausage-covered pepper, overlapping slightly to secure.
Sprinkle the outside with BBQ seasoning and spicy brown sugar rub.
Place in a smoker at 250°F (120°C) and cook for about 2 hours, until the sausage and bacon are fully cooked.
Brush with BBQ sauce, then increase smoker temperature to 450°F (230°C). Cook another 15–20 minutes until the glaze is set and bacon is caramelized.
Let rest 10–15 minutes before slicing and serving.
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