Not everyone likes the blazing hot ABTs (Atomic Buffalo Turds) like I do, so I make these mild versions using maple smoked salmon instead of my usual hot sausage soaked in hot sauce. Other than that, the recipe is the same for both versions.
6 Fresh Jalapeños
1 1/5 cups coarsely chopped maple smoked salmon
4 oz cream cheese
½ cup shredded jalapeño cheese
1 teaspoon Liquid Smoke
12 slices of hickory smoked bacon.
No nutrition information available
Preheat your oven to 350 degrees.
Cut the jalapeños in half lengthwise. Get a large bowl and fill it ¾ full with cold water. Put all of the jalapeño halves in the bowl. Submerge each jalapeño half under the surface and scrape the seeds and membrane out with a spoon. (The water keeps the juice from getting in your eyes and lungs!)
The seeds and membrane will float on the water where you can scoop them out and either use some in the recipe or throw them away.
In a smaller bowl, combine the maple smoked salmon, cream cheese, shredded jalapeño cheese and the liquid smoke into a putty like consistency.
Mold the filling into the hollowed jalapeño, taking care to round the filling instead of making it flat across the surface of the jalapeño.
Wrap each jalapeño with one slice of the bacon and arrange them on a baking sheet.
Bake at 350 degrees for about fifteen minutes and pull them out of the oven. Sprinkle some coarsely ground pepper over the heated bacon and put it back into the oven for another forty five minutes.
Remove from the oven and let cool for about fifteen minutes. This will let the bacon firm up.