Raptor Claws Jalapeño Poppers
Directions
- 1Core and seed 4 large jalapeños.
- 2Core and seed 4 large jalapeños.
- 3Core and seed 4 large jalapeños.
- 4Mix 8 oz softened cream cheese, 1/2 cup shredded cheese, 2-3 cloves minced garlic and 1 cup pulled pork together.
- 5Mix 8 oz softened cream cheese, 1/2 cup shredded cheese, 2-3 cloves minced garlic and 1 cup pulled pork together.
- 6Mix 8 oz softened cream cheese, 1/2 cup shredded cheese, 2-3 cloves minced garlic and 1 cup pulled pork together.
- 7Stuff the jalapeños with the cream cheese mixture.
- 8Stuff the jalapeños with the cream cheese mixture.
- 9Stuff the jalapeños with the cream cheese mixture.
- 10Place 1/4 pound of spicy ground sausage on top of each jalapeño, and form around the top and taper down.
- 11Place 1/4 pound of spicy ground sausage on top of each jalapeño, and form around the top and taper down.
- 12Place 1/4 pound of spicy ground sausage on top of each jalapeño, and form around the top and taper down.
- 13Smoke at 275 for 1 1/2 hours.
- 14Smoke at 275 for 1 1/2 hours.
- 15Smoke at 275 for 1 1/2 hours.
- 16Let cool and serve.
- 17Let cool and serve.
- 18Let cool and serve.
Ingredients
- 4 large jalapeños
- 4 large jalapeños
- 4 large jalapeños
- 1 pound spicy ground sausage
- 1 pound spicy ground sausage
- 1 pound spicy ground sausage
- 8 oz cream cheese
- 8 oz cream cheese
- 8 oz cream cheese
- 0.5 cup shredded cheese
- 0.5 cup shredded cheese
- 0.5 cup shredded cheese
- 2 cloves minced garlic
- 2 cloves minced garlic
- 2 cloves minced garlic
- 1 cup pulled pork
- 1 cup pulled pork
- 1 cup pulled pork
Equipment
knifespoonbowlgrillpitboss grills savanna onyx