18 large jalapeno peppers
12 oz crawfish tail meat, roughly chopped
1 tablespoon Hardcore Carnivore Red or Cajun style seasoning
16 oz cream cheese, softened
4 oz shredded cheddar
18 slices of bacon (about 1 lb)
2 additional teaspoons of seasoning
- Start by cutting the jalapeños lengthwise to create two halves. Scoop out and discard the seeds.
- In a large bowl, combine the crawfish meat, 1 tablespoon of seasoning, cream cheese and shredded cheese. Mix until well combined.
- Slice the entire stack of bacon in half straight down the middle across the strips, so you end up with two smaller pieces of each strip.
- Assemble the poppers by scooping some of the filling mixture into the hollow of the jalapeno pepper. It should be roughly level with the surface of the jalapeno and not too mounded. Next, wrap a piece of bacon around the popper then set aside. Repeat until all poppers are formed. They may be refrigerated like this for a few hours if you need to make them in advance.
- Immediately before cooking, sprinkle the remaining 2 teaspoons of seasoning across the top of the poppers to promote a lovely bright color during cooking.
- FOR COOKING ON A GRILL: preheat a grill set up for two zone cooking with the heat only on one side. It should be medium/high heat, about 375-400f. The poppers will be cooked entirely indirectly to prevent any bacon flare ups. Place the poppers cut side up on the indirect side of the grill with the lid closed, and leave to cook until the bacon is crisp and rendered, 30-40 minutes. Allow to cool briefly before serving.
- FOR COOKING IN AN OVEN: Preheat an oven to 400f. Line a sheet pan with foil to catch any mess, then lay a rack on top of the pan. Line up the poppers on the rack with a little space between them so the bacon can crisp. Bake for 25-35 minutes until the bacon is crisp and rendered to your liking. Allow to cool briefly before serving.
- FOR COOKING ON A SMOKER/PELLET GRILL: Preheat a smoker to 275f. Place the poppers cut side up into the smoker. Close the lid and allow to cook 45-60 minutes until bacon has rendered. Allow to cool briefly before serving.