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PrintPrep Time
30 mins
Grill Time
1 hr
Total Time
1 hr 30 mins
Categories
Ingredients
Servings
12
Jalapenos
1
Block Softened Cream Cheese
1
cup Shredded Colby Jack Cheese
1
lb Mild Breakfast Sausage
12
Slices of Bacon
Directions
Step 1
Preheat your smoker to 325 degrees Fahrenheit. We used Cowboy Charcoal’s Lump Charcoal.
Step 2
Put your gloves on to protect your skin from the heat of the peppers.
Step 3
Start by slicing the jalapenos in half lengthwise and remove the membranes and seeds.
Step 4
Place the mild breakfast sausage in a skillet and break it up. Cook on medium heat until browned. Remove the cooked sausage from the skillet and blot with a paper towel to remove excess grease.
Step 5
In a pan or medium sized bowl, combine the ground sausage, Crove Food Co Fajita Seasoning & Rub, cream cheese, and shredded Colby jack cheese. Using your hands or a large spoon mix it all together. This is the filling for the Jalapeno Poppers.
Step 6
Use a spoon to scoop the filling into jalapeno halves. Repeat until all the jalapenos are filled.
Step 7
Slice your bacon in half with a knife.
Step 8
Roll a half of a piece of bacon tightly around one Jalapeno Popper from top to bottom.
Step 9
Place the Jalapeno Poppers on a smoker for about 60 minutes or until the bacon is crispy.
Step 10