A perfect recipe for the BBQ or smoker season, made with ground pork and jalapenos stuffed with a cream cheese and Tex-Mex blend. A Texas BBQ classic to serve with arugula to make you feel better about not eating healthy for one night only!
In a bowl, mix cream cheese and Tex-Mex cheese. Cut off the end of the jalapeno pepper (the stem part) and remove the inside of the pepper with a small spoon. Stuff the peppers with the cheese mixture.
Shape about 100 g of ground pork into a patty. Place a stuffed jalapeno in the center and close and shape into an egg shape. Sprinkle with Cajun Mardi Gras spices.
Wrap egg with bacon (3 slices of bacon per egg).
On the BBQ or smoker, cook at 275°F indirectly for about 2 hours. Brush with BBQ sauce. Finish cooking at high temperature to crisp up the bacon. Internal temperature of pork should be 165°F.
Serve on a bed of arugula (just to pretend it's a little healthy anyway).
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