8 large jalapeno peppers, halved and seeded, leaving stems on
1 tsp Kinder’s Tequila Lime Rub
4 oz cream cheese, softened
16 bacon strips
1/2 cup sharp cheddar cheese, shredded
1/2 cup panko bread crumbs
Preheat the smoker to 225 degrees.
Place your cream cheese in a mixing bowl and microwave for 30 seconds to soften.
Add cheddar cheese, panko bread crumbs and Kinder’s Tequila Lime Seasoning to the cream cheese. Mix thoroughly to make your filling mixture.
Fill jalapeno halves with approximately 1-1.5 tablespoons of filling mixture. Do not over stuff.
Wrap a bacon strip around each jalapeno, starting at the stem end and moving to the tip of the jalapeno as you wrap the bacon around. NOTE: Secure each end of the bacon with a toothpick, to ensure the bacon stays in place during the cook. These can easily be removed before serving.
Place jalapenos on the smoker and cook for 1.5-2 hours. Once the bacon browns evenly, they are ready to be pulled from the grill.
Serve warm with your preferred dipping sauce. Enjoy!
NOTE: No smoker? No time? No problem! You can prepare your bacon-wrapped jalapenos as instructed above, and then easily roast them in the oven at 400 degrees for 25-30 minutes, or until the bacon is evenly browned.