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Hickory Bacon Jalapeno Poppers
Thanks to Leonard Whitmore for sharing this recipe.

~ 15 large jalapeno peppers
~ 2 lbs hickory smoked bacon, thin sliced
~ 2 8 oz. packages cream cheese, softened
~ 1 1/2 tsp liquid hickory smoke
~ 1/2 cup chopped fresh chives
~ toothpicks

Cut the peppers in half lengthwise. Remove the seeds.

In a bowl, mix the cream cheese, liquid smoke and chives together.

Fill each pepper half with the cheese mixture.

Wrap a slice of bacon around the stuffed pepper. Secure with toothpick if necessary.

Lay out on a foil lined cookie sheet.

Bake at 350 degrees until bacon is cooked.

Remove from oven and let cool at least 15 minutes.


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