Atomic Buffalo Turds

Yeah, I know the name sounds.....intriguing.  But we were invited to a party last night and were asked to bring a dish.  So we made these.  Hollowed out jalapeno halves stuffed with cream cheese, a little smokie, and wrapped in bacon, then smoked.

We used Jack Daniels mesquite wood chips in our smoker and were not impressed.  I think we'll make them this way next time...they are definitely worth another try!

18-20 jalapenos
2 blocks cream cheese (any fat content)
cayenne and paprika to taste
1-2 drops liquid smoke
1 package Hillshire Farms Little Smokies
2 lbs.thick cut bacon, cut in half and very lightly browned
Raspberry chipotle glaze

Special equipment: broiler pan or a rack set over a roasting pan, toothpicks, foil for easy clean up

Cut the tops off the jalapenos, then slice lengthwise.  Remove as much of the seeds and membranes desired.  (We removed all of it and it had ZERO kick, negating the "atomic" protion...big mistake!) 

In a small bowl, combine cream cheese, cayenne, paprika and liquid smoke to taste(you can also use a spicy barbecue rub, chipotle chili powder, or minced/pureed canned chipotles in adobo sauce to taste; if using chipotle powder or sauce, omit liquid smoke).  Using a knife, fill jalapenos with 1 teaspoon cream cheese mixture, then top with little smokie.  Wrap a slice of bacon around the jalapeno and secure with a toothpick.

Place on a baking sheet/broiler pan and bake at 300 degrees for about a hour, maybe longer if the bacon does not appear browned.  (Bacon will not cook to a crisp texture, but it should be browned).  Brush with raspberry chipotle glaze and return to oven for another 20-30 minutes.  Serve warm, with additional glaze on the side.