Recipe: Cream cheese, hallelujah bacon jalapeño, Italian seasoning and a little onion powder and garlic.Blend it all together and set aside until ready to fill the jalapeños.
Cut the jalapeño in half, core out the middle and fill with the cream cheese spread. Then top with a little pulled pork and Mexican 4 cheese. Wrap in bacon and smoke at 250-275 until the bacon is crispy
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