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Ingredients
- 8 jalapenos (depending on size)
- 8 ounces cream cheese
- 6 ounces beef brisket, cooked or 6 ounces cooked pork or 6 ounces sausage, cooked
- 8 slices bacon
Method
- Some like to split the peppers lengthwise then deseed, but I like to cut off the tops and remove what I can instead.
- Take the cream cheese and whatever meat ( or cheese) you like and mix them together.
- Put into a ziploc bag and snip the tip off so you can pipe the mixture into the peppers.
- Wrap a piece of bacon around the pepper then secure with a toothpick.
- For the truly brave ( or stupid) add a slice of habenero or serrano in the pepper also.
- Smoke or grill just until the bacon is done.
