Bacon Wrapped, Sausage Stuffed, Jalapeno Poppers

These are actually called Atomic Buffalo Turds! Hahahahah and apparently I am five years old because I can't say that without cracking up. I forgot that's what these were originally called until I went back to the website for the recipe just now. Anyways- want to be the person who brings the best hors d'oeuvres to your next party? Then make these, and thank me later when everybody is ooh-ing & ahh-ing over how friggin delicious these things are.

I usually make these before in the oven, but Scott bought himself a late birthday present this weekend; a Traeger Smoker and we wanted to try it out ASAP.

Ingredients

 

10 jalapeno peppers

10 bacon slices, cut in half

10 mini sausages or smokies (I used kilbasa sausage cut into pieces)

8 oz. cream cheese

1 cup grated monterey jack

1 tsp chile powder

1 tsp garlic salt

2 shallots, minced

*I also used mini bell peppers for those who prefer a not-so-spicy version*

Instructions

1. Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
2. Mix the cream cheese, monterey jack, chile powder, garlic salt and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
3. Place the sausage 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.
4. Smoke at 225F, for 2-3 hours, or until the bacon is browned.

  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.

Everybody will scarf these and you will have zero left over. It may be necessary to sample a couple at home before you are bombarded.