Made my first ABTs this week and they were a hit at two parties, so I thought I'd share the recipe. The combination of peach, brown sugar, maple bacon, and smoked habanero flavors was amazing. I used a combination of Jalapeno and Fresno peppers for a more festive presentation. Scale back on the smoked habanero if serving to newbs.
Steve
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 jalapeno peppers
1 block cream cheese -- (8 ounces)
1 peach -- finely diced
1 pound maple cured bacon -- thinly sliced
4 tablespoons Jeff's Naked Rub or other sugar-based barbecue rub
1 habanero chile -- smoked and ground fine
30 toothpicks
Wash and trim the jalapeno peppers. Wear food prep gloves during the trimming portion to keep the jalapeno juices from soaking into your skin. Chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds.
Pre-cook the bacon in a microwave oven until it is just starting to brown, but is still flexible.
In a mixing bowl, combine the cream cheese, barbecue rub, and diced peach.
Using a butter knife, fill each jalapeno half with a generous portion of the cream cheese mixture.
Wrap each of the jalapenos with a half slice of bacon, and secure the wrap with a toothpick.
Smoke at 225-250 for 1 1/2 -2 hours until bacon reaches desired doneness.
Ready for the Traeger
Ready to serve
Steve
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 jalapeno peppers
1 block cream cheese -- (8 ounces)
1 peach -- finely diced
1 pound maple cured bacon -- thinly sliced
4 tablespoons Jeff's Naked Rub or other sugar-based barbecue rub
1 habanero chile -- smoked and ground fine
30 toothpicks
Wash and trim the jalapeno peppers. Wear food prep gloves during the trimming portion to keep the jalapeno juices from soaking into your skin. Chop the stem off and slice the pepper lengthwise to expose the seeds and vein. Using a spoon, scrape out the white vein and rinse under water to wash away the seeds.
Pre-cook the bacon in a microwave oven until it is just starting to brown, but is still flexible.
In a mixing bowl, combine the cream cheese, barbecue rub, and diced peach.
Using a butter knife, fill each jalapeno half with a generous portion of the cream cheese mixture.
Wrap each of the jalapenos with a half slice of bacon, and secure the wrap with a toothpick.
Smoke at 225-250 for 1 1/2 -2 hours until bacon reaches desired doneness.
Ready for the Traeger
Ready to serve
