Smoked Halloween Jalapeño Poppers
Prep Time: 15 minutes
Cook Time: 10 - 14 minutes
- 12 Jalapeños
- 2 tbsp. butter, melted
- 8 oz. cream cheese
- 8 oz. Jack cheese (or Cheddar Jack)
- 1 package refrigerated Crescent Rolls, (Pillsbury recommended)
- 1/2 tsp. salt
- 1 scallion (green onion), chopped
- 1 package candy eyeballs
- Parchment Paper
- Butter Brush
- Baking Tray
- Pit Boss Grills Applewood Bacon Smoke Infused Seasoning
Preheat your grill to 400°F. In a small bowl, mix the cream cheese, jack cheese, scallion and salt until well blended.
Roll out the crescent rolls and press your fingers into the perforations to seal them. Brush the dough with the melted butter. Using a pizza cutter, or sharp knife, cut the dough into strips. 1-2 per jalapeño.
Cut the jalapeños in half, length wise — try to preserve the stem if you can on both halves.
Fill each jalapeño half with the cheese mixture.
Wrap each jalapeño half with the dough, butter side down, leaving a space for the eyes around the top. Use two pieces of dough if necessary. Brush with more butter and place on the baking sheet.
Bake on your grill for 10-14 minutes.
Remove and press the eyes into the cheese where the opening is. Remove eyes before eating (unless you want to eat the candy with the cheese). Serve immediately.
*You may also use a little cream cheese and a piece of black olive for the eyes.
Recipe from Pit Boss Grills.