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Wednesday, March 16, 2011

Smoked Yellow Chili Poppers

Ok, so these were supposed to be Smoked ABT's ... do you know what an ABT is?  Cause I really had no idea...  ABT's are Atomic Buffalo Turds!  LOL  Yes, I know, ewwww!!! (Seriously, Chris at Nibble Me This had to tell me what they were, I had no idea what it stood for)  I've actually made ABT's before (I just didn't know it), but have never done them smoked OR wrapped in bacon.  This time I had to do things just slightly different, you see, Chris' stomach has been arguing with him each and every time I've used jalapenos lately, so I wanted to be kind to him and decided to go with a flavorful, yet very mild pepper.
Anyway, since I had the smoker on (oh yes, I was smoking more then just peppers...gonna have to check in tomorrow to find out), I figured why not try some smoked jalapeno... er, yellow pepper poppers!  Of course since I was thinking of putting them in the smoker, I HAD to wrap them in bacon.  Now, I believe I should have used a leaner bacon because I had to stick them under the broiler for about 2 minutes to get the bacon crispy enough, but whatever, they were frickin' good.  AND, even though they lacked the heat of a true ABT, I would not be ashamed to serve them to smoked food lovers and/or experts.
Even if you don't have a smoker, you can still enjoy these wonderful little bites.  Just stick them under the broiler until the bacon is brown and crispy.  Or, stick them on the grill until they are a bit charred, tender, and the bacon is cooked.

Smoked Yellow Chili Poppers
(I received a little assistance from Chris at Nibble Me This)
Printable Recipe 
5-6 yellow chili peppers (med-large in size)
1/4 cup cream cheese, softened
1-2 Tablespoons shredded cheddar cheese
dash of garlic powder
5-6 strips of bacon

Slice the peppers lengthwise.  Using a spoon, scrape out the seeds.  (you can leave the veins or scrape them out, since this is a mild pepper, it's not going to matter.  If you are using jalapenos, scrape them out...and you might want to wear gloves.)
In a small bowl, mix together the cream cheese, cheddar cheese, and a dash of garlic powder.  Stuff the pepper with the mixture.  Do not over stuff as the mix will expand.  Wrap each pepper in bacon.  You can use a toothpick if you need to to, but I did not have to.

Place in smoker that has been preheated to 225 degrees.  Smoke for 1 hour to 90 minutes, until the bacon has reached the desired crispiness.  Enjoy!

One Year Ago:  Sloppy Joes


Yenta Mary said...

Oh, my ... oh, my! I prefer the yellow peppers to the jalapenos, so you have just made me a very happy camper ... except, of course, that I'm looking at a picture of BACON and peppers with all that flavor, and I'm going to be eating Cheerios for breakfast instead!!! Temptress, temptress, temptress ....

Michael Toa said...

I never heard of ABT...
I saw bacon and I just knew that I'm gonna love this! Thanks for reminding us to wear gloves when dealing with chilli. Because some of us (that's me) never learn.

jewels789 said...

ABT! I had no idea! Those look fantastic!

Andrea the Kitchen Witch said...

I'm with Mary, the yellow peppers are my preference over jalapeños, too! Never ever heard of them called ABT, however...not sure how I feel about eating an ABT...however I could be convinced to get over my squirmishness over a turd if it was a delicious as this one looks!! Love the bacon, love the cream cheese, love everything about this one!

StephenC said...

Ok, I'll bite. Will have to check out ABTs (to me it stands for American Ballet Theater). Maybe today I can find jalapenos for poppers.

Pam said...

I don't care what they are called... I just want a plateful. Please?

Arthur said...

Sounds like the perfect spring bbq appetizer.

Cheeseboy said...

Can't wait to read what ELSE you were smoking!

I am a HUGE fan of peppers. My favorite vegi. I'd love this dish.

Mary said...

These sound really good to me and I could help rid you of two or three. I can't wait to see what kept the poppers company in the smoker. I hope you have a great day. Blessings...Mary

Design Wine and Dine said...

first let me say sorry if I missing some posts - I am having major computer issues and am right now on a temp one - ugh!

Anywho - these look awesome and no I never knew what an ABT was! Funny! ...sometimes I wrap shrimp w/bacon and I found that if I parcook the bacon - then it crisps under the broiler much faster!

Ma What's 4 dinner said...

I'd eat buffalo turd if it looked that good!!!

Lots of yummy love,
Alex aka Ma, What's For Dinner

~3 Sides of Crazy~ said...

Oh yum, the bacon sells me!

Chris said...

I love ABT's, poppers, or whatever people want to call them. Because they are delicious!

Good call on the broiler, rubbery bacon is a let down.