Pimento Poppers
Makes 16
Takes about 3 1/2 hours
-what you need-
- 1 pound bacon (thin sliced and room temp which helps with easier wrapping)
- 8 large jalapeños
- 16 Toothpicks
Pimento Cheese
- 8 oz Philadelphia cream cheese, room temp
- 1/3 cup Hellmans mayo
- 8 oz Cabot extra sharp cheddar cheese, grated
- 8 oz jarred pimento peppers, drained and chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp cracked fresh black pepper
-what to do-
- To start, get your pellet smoker to temp at 225 degrees.
- In the meantime, mix all ingredients really well for your pimento cheese and set aside.
- Take your jalapeños, slice them in half lengthwise and scoop out the seeds.
- When ready to assemble, scoop your pimento filling into your jalapeño shell and wrap with 1 slice of bacon, securing with a toothpick. Repeat until all peppers are filled. I had a tiny bit of filling leftover which I ate with a literal spoon.
- Next place the poppers directly onto your smoker and smoke for 3 hours. The bacon will be lightly golden brown when ready.
- Serve with the best homemade ranch.
- ENJOY!!!
Why couldn’t the Jalapeño practice archery?
Because it didn’t habanero.
the hungry crumb 