Bacon Wrapped Buffalo Poppers

Poppers:

• 16‐20 Jalapeno peppers (Makes 32‐40 pieces)
• 8 oz. package of cream cheese (softened)
• 1 cup of shredded Buffalo Wing cheese (or a cup of sharp cheddar mixed with 2 tbls. of hot sauce)
• ¼ cup of chives (finely chopped)
• 1 lb. of thin sliced bacon (cut in half)
• Buffalo Rub
• Toothpicks

Buffalo Rub:

• ½ cup Kosher salt
• ½ cup dark brown sugar
• ¼ cup smoked paprika
• ¼ cup hot paprika
• 1 tablespoon freshly ground black pepper
• 1 tablespoon cayenne pepper
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons ancho chile powder.

Buffalo wing Sauce:

• 1 ¾ cups hot sauce
• ¼ cup melted butter
• 1 teaspoon of white wine vinegar

Instructions:

1. Combine all the ingredients for the rub in a mixing bowl. Store in an airtight container.
2. Combine all the ingredients for the Wing Sauce in a mixing bowl and set aside.
3. Clean peppers then cut off stems and cut in half lengthwise. Clean and deseed the peppers.
4. Mix cream cheese, shredded Wing Cheese and chives together until well blended.
5. Fill the hollowed out area of the pepper halves with the cream cheese mixture.
6. Wrap a half piece of bacon around the pepper lengthwise, end to end, and secure it with a toothpick.
7. Dust the poppers with the Buffalo Rub.
8. Smoke the poppers at 225 degrees for 3 hours and baste with the wing sauce during the last 30 minutes.

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