Ingredients
This recipe offers a great diversion from the fried poppers offering a duplication of the texture and flavor.
12 fresh jalapeno peppers, halved lengthwise with seeds and membranes removed 6 ounces goat cheese or cream cheese 1 1/2 cups shredded mozzarella or Monterey jack cheese 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 2 large eggs 2 tablespoons milk 8 teaspoons spice rub – use your favorite 1 cup unflavored breadcrumbs 1/2 cup all purpose flour
Hardwood chips or chunks for smoking (optional)
Directions
Prepare the stuffing by creaming together the cheeses, cumin, and cayenne in a bowl.
To prepare for the assembly of your poppers, you will be preparing three bowls of ingredients that will comprise the breading. First, beat together the eggs, milk, and two teaspoons of your spice rub. In a second dish, combine the bread crumbs and 4 teaspoons of the spice rub. In a third, combine the flour and remaining two teaspoons of rub.
To prepare each popper: 1. Fill each pepper half with enough cheese mixture to reach the top, or a bit higher. 2. Dredge in the flour 3. Dip in the egg mixture
Roll in the breadcrumbs to coat
Preheat your Smoker / oven to 350 degrees. In my large Big Green Egg, I set up for indirect cooking with my plate setter legs up, and the grate on top of the legs. I added a couple of chunks of apple wood to my fire.
Cook for about 30 minutes, or until the cheese mixture is runny, and the breading is a nice golden-brown color.
