4 Jalopena peppers
1/4 cup cream cheese
1 Tablsp chopped sun-dried tomatos in oil
1 teasp dried oregano
1 teasp dried Basil
1/2 teasp garlic powder
1/2 teasp dizzy pig® your favorite rub
1/4 cup flour
cut off the Jalopena stem ends and core out the seeds and membranes.
mix the cream cheese with sun-dried tomatos, oregano, basil, garlic powder and dizzy pig® rub.
stuff the jalopenas with the cream cheese mix.
Rub the ouside skin of the jalopenas with some of the sun-dried tomato oil.
add another 1/2 teaspoon dizzy pig® rub to the flour and mix well with a fork.
dip the Jalopeans in flour, beaten egg and then into the bread crumbs.(repeat beaten egg and then into the bread crumbs if desired for a thicker crust) make sure that the cut ends of the jalopenas are also breaded.
put aside in the fridge for 30min to set.
pre-heat your smoker to 300°F and smoke indirect ( your choice of wood) until the breading is golden brown.
keep a pan under the poppers, as some of the filling may ooze out as it expands.