Oh yes! Finally three of my favorite things in a single bite. The kick of jalapeno poppers. The creamy richness of deviled eggs. Crunchy smoky bacon. Easy to make, easy to eat and dangerously addicting. These aren’t your grandma’s deviled eggs (which are good, but hey, they need some spice!). I could eat these all day long. In fact I’m making them again for this year’s Easter get-together. Several will disappear before they get to my sister-in-laws house so I will have to make plenty of extra. I will put up a little sign letting people know that they are spicy just in case. I don’t want to start a big family ruckus over someone accidentally eating these jalapeno popper deviled eggs and blaming me for not telling them that they have a little kick to them!
I’ve made ‘normal’ jalapeno poppers on my grill, smoker and using my Char-Broil Big Easy many, many times. These scorpion tails are like jalapeno poppers, but they’re a bit more fru-fru shall we say. Instead of cream cheese I used velvety smooth Havarti cheese (the favorite cheese in our household, often found on our sandwich wraps and grilled cheese sandwiches). Instead of smoky bacon I used prosciutto. You still get that same wonderful pepper flavor, and a little kick, and pork yummy-ness. Just a bit more special, and definitely something different to amaze and wow your guests! I often dust my jalapeno poppers with my favorite rub before cooking them. I decided to skip doing that with these scorpion tales. I didn’t want anything to mask the flavors of the cheese and prosciutto. You can certainly add some rub or seasoning if you wish. But if it was me, I’d skip it or keep it very light.
Fire up your smoker for smoking at 250 F. Use a medium wood such as hickory.
Fill the jalapeno halves with the cream cheese. Iv'e found that I can spread the cheese in with a knife if it has softened enough. If not, just cut the cheese into thin slices and then fill the peppers.
I love jalapeno poppers. Jalapenos stuffed with cream cheese are a great thing. The peppers mellow a bit. The creamy cheese cools the heat. So, why not put those same great tastes together and make a jalapeno popper cheesy garlic bread? Yes, why not!
I made two ‘versions’ of this bread. The top one was a little lighter on the jalapenos in case they would scare people off. The bottom one was loaded and loaded good. They were both fantastic and disappeared in no time at all. Substitute Asiago or Swiss cheese for the mozzarella for a totally different taste. No matter what you use, you’re going to end up enjoying some great cheesy hot (and I mean hot) bread.