15 to 20 jalapenos.
1 cup of soft cream cheese.
32 oz of Smoky’n Sweet Pulled chicken prepared smoked chicken.
1 lb of bacon.
2 tbsps of BBQ dry rub seasoning.
First, cook the chicken on low heat, about 250° adding 2 to 3 chunks of smoking wood of your choosing to the ashed over coals.
Slice each pepper lengthwise and remove the ribs and seeds.
In a zip top bag, place the cream cheese and pipe a thin line into the halved jalapenos.
Top the cream cheese with finely chopped pulled chicken.
Now, wrap each stuffed pepper with ½ slice of bacon and season with the dry rub seasoning then place them on the smoker.
Cook the stuffed peppers for 2 hours and serve hot.
Easy, peasy and crispy! You can use these jalapeno poppers as a side dish, a snack or even for dinner! My family loves these, I’m sure yours will do too!