This browser does not support the Video element.
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.
LINK: www.bearcreeksmokehouse.com