Thread: Atomic Buffalo Turd Jalapeno Poppers aka A.B.T.

This looks like such an awesome version of my already fav jalapeño popper. Mmmm....

Ingredients
10 jalapeno peppers
10 bacon slices, cut in half
10 mini sausages or smokies (or 20 if they are very small)
1 cup cream cheese
1 cup grated monterey jack
1 tsp chipotle powder
2 shallots, minced

Instructions
Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned
Notes
To cook on the grill: Cook on a medium heat grill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking. To cook in the oven: Bake the ABT’s in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.

These look so yummy, both the hot and the not hot version using bell peppers cut in quarters instead of jalapeño peppers.

Originally Posted by LariP

I decided to try these today.

Review is that they are very yummy, but they were not at all atomic the way I made them.

I did two types, both with jalapeño peppers and with red bell peppers.

Because we really didn't want them too hot I made sure to remove all seeds and membranes. Then I baked the split cleaned jalapeño peppers for half an hour at 350* (15 minutes per side) thinking if they were well cooked they would be milder. This seemed to be a success.

Then I allowed them to cool and assembled them. I did not pre bake the bell peppers.

The other change I made was that I didn't want to spend almost $7.00 for a small jar of chipotle spice. So instead I used a 5 pepper blend of spices we found that was much more reasonably priced and I thought might give it a similar flavor.

I slow roasted the assembled poppers in the oven at 225* for 3 hours, then put them under the broiler for about a minute and a half to crisp up the bacon. (That was about 30 seconds too long, they got a bit blackened but still tasted really good!)

I have a picture I'll load later.

I have found that I have over scraped my jalapeños many times when making diff poppers. I am always afraid of too much spice and lose all of it when cleaning. Hubby wants me o try making some with no scraping but I couldn't ang with that o havent tried. Lol

Oooh, those sound delish! The Little Smokies are a tasty-sounding addition to the standard recipe!