Smoked Jalapeño Popper Cream Cheese

Step 1

Preheat your smoker to 180°F.

Step 2

Score your cream cheese with a knife 1/2 inch deep in a criss-cross pattern. Sprinkle with rub. Place onto a grill-safe baking dish.

Step 3

Slice the jalapeños in half and remove the seeds and membrane from the pepper. Slice into half rounds about ½"- ¼" thick.

Step 4

Sprinkle the peppers on the cream cheese. If some fall off, that's okay.

Step 5

Place on the smoker and let smoke for 1-2 hours. The longer you go, the smokier it'll be.

Step 6

While the cream cheese is smoking, toast your panko bread crumbs in the oil. Cook over medium-low heat until they are golden brown. Set aside.

Step 7

Heat a non-stick skillet over medium heat. Place the shredded cheese in the pan. Let melt, and cook until the bottom is lightly browned. Carefully flip over and cook the other side. Break up into small pieces once it is cooled. You are making a big cheese crouton, essentially. Cook the bacon until crisp and give it a rough chop.

Step 8

Once the cream cheese is done smoking, top with the browned bread crumbs, cheddar cheese crisps, and crumbled bacon. Serve with chips and crackers and vegetables for dipping.