16 medium to large jalapenos, stemmed and seeded (plus 1 for demo)
8 slices bacon halved
1 – 8 oz. pkg of cream cheese softened
3 oz. shredded pepper jack cheese
¼ cup finely chopped cilantro
3 T minced red onion

Set the smoker or grill to 425 degrees.
Mix cream cheese, pepper jack cheese, cilantro, and red onion together in a bowl.
Combine thoroughly.
Cut the top off of the jalapeno and core out the seeds and membrane from the
inside. Using a plastic baggie or a spoon, pipe or spoon in the filling. Wrap half a
strip of bacon over the top of the jalapeno and place upright in the roaster.
Place the jalapenos on the smoker and let cook for 20 minutes or until the bacon
gets crispy.