Smoked Halloween Jalapeno Poppers

Cook Time – 15 Mins
Cooking Method – Grilling
Cuisine – American
Difficulty – Easy
Prep Time – 15 Mins
Servings 24

INGREDIENTS

2 TABLESPOON BUTTER, MELTED

1 PACKAGE CANDY EYEBALLS

8 OZ CREAM CHEESE

8 OZ (OR CHEDDAR JACK) JACK CHEESE

1 PACKAGE (WE USED PILLSBURY) REFRIGERATED CRESCENT ROLLS

1/2 TEASPOON SALT

1 CHOPPED SCALLION (GREEN ONION

12 JALAPENOS

COOKING INSTRUCTIONS

Tools:
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, lengthwise – 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).

You may also use a little cream cheese and a piece of black olive for the eyes. Serve immediately.

Source: pitboss-grills.com

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