One of the things my wife does when she can stand to be apart from me is play bunco with a great group of ladies. Twice a year, once at a summer picnic and once at a Christmas Party, the Men-Folk are allowed to play.
Usually, our host provides the main course, and other folks bring either sides or deserts. In the past, I have brought such things as Brigid's Bacon Butterscotch Brownies with Salted Glaze, Brigid's Guinness Brownies, and The Best Brownies in the World, and the Best Brownies EVER, so I have a reputation to live up to. I didn't feel like desert though, so I decided to wing it with some Smoked Jalapeno Poppers.
Yeah, they don't look like much in the pan, but...they were pretty okay.
Well, start by splitting the jalapeno's. Since I am not a huge heat guy, I use a spoon to get out the seeds and most of the ribs. Then, you stuff them. For my filling I used two packages of Neufchatel Cheese(it's healthy!)(well, not as unhealthy as cream cheese), and then whipped in one pound of hot pork sausage that I had browned up. It turned out to be too much filling...I started with 20 jalapenos, and had about 1/3rd of the filling mixture left. I might or might not have tried eating it all with a spoon, and might or might not have been defeated by too much richness.
Then you take your stuffed half a jalapeno, and in theory, you wrap it with bacon. That theory only works with thin bacon though. The thick-cut stuff I had was tougher to wrap, so for most of the poppers, I just draped a blanket of bacon over the top, and tooth-picked it into place.
Place said poppers on the grill for oh...about an hour. Seems long, but I used indirect heat, with lots of wood chips. The cheese does a fine job of absorbing smoky goodness.
I was pretty popular...until the next morning.