Ingredients

12 jalapeños
12 strips of bacon
8 ounces cream cheese, room temperature
6 ounces sharp cheddar cheese, shredded
1 teaspoon New Mexico chili powder
1/2 teaspoon smoked paprika
4 scallions, chopped
1/4 cup chopped cilantro

Directions

Preheat the smoker to 225°F.

Using a hand mixer fitted with a whisk attachment, whip the cream cheese in a medium size mixing bowl. Add the spices and shredded cheese, then mix again to combine.

Fold in the scallions and cilantro with a rubber spatula.

Cut the ends off of the jalapenos, halve, and remove membranes and seeds with a spoon.

Fill each jalapeno halve with cheese filling, smooth flat, and wrap with a half piece of bacon.

Place directly on the grill plates and smoke for 2-1/2 hours, or until the bacon becomes crispy.