Robbie Shoults from Bear Creek Smokehouse returns to Good Day to make jalapeno poppers. His restaurant in Marshall specializes in smoked meats.
Jalapeno Bacon Poppers
2 lbs. shredded Monterrey Jack/cheddar blend
1 purple onion
4 cloves minced garlic
4 green onions chopped
2 cups mayo
8 oz. softened cream cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
12 jalapeno peppers - split lengthwise and remove seeds
8 slices of smoked bacon cut into 1/3
Add all ingredients in a large bowl and mix thoroughly. Stuff the filling in the prepared jalapenos, and wrap in bacon. Place on a cookie sheet and bake on 400 for 10-12 minutes.
Also, this filling is great served as a dip with Fritos, seeded crackers or rustic toast.