Smoked Chicken Jalapeno Poppers


15-20 jalapeños
1 cup soft cream cheese
32oz. Smoky ‘n Sweet Pulled Chicken prepared smoked chicken
1 lb. bacon
2 tbsp. BBQ dry rub seasoning
Additional Tools 
1 zip top bag


Prepare smoker for low heat cooking, approximately 250 degrees, adding 2-3 chunks of your favorite smoking wood to the ashed over coals.

Remove stems from jalapeños, slice each pepper lengthwise and remove ribs and seeds.  Place cream cheese in a zip top bag. Cut off ¼ inch off of one corner of the bag. Squeeze the cream cheese to the bottom of the bag near the cut corner and pipe a thin line of cream cheese in to the halved jalapeños.
Finely chop the pulled chicken and top the cream cheese with the chicken.

Wrap each stuffed pepper with ½ slice of bacon. Sprinkle dry rub seasoning over the peppers and place them on the smoker.

Close the smoker lid and allow the stuffed peppers cook for approximately 2 hours until the bacon is browned and crisp. Serve immediately.
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