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 
Ingredients:
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

Directions:

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