Popping in to say...

hossmoss

Haven't checked in here in a while. To all the old guys that might remember me... and the glory that this place once was... Happy New Year.

Guess I'll leave a recipe... Developed this one prior to Thanksgiving this year.

Southwest Jalapeno Pastrami Poppers
By Hossmoss

Oven to 375

Deli sliced Pastrami Boars Head is good, sliced thin but don't let them shave it or it won't wrap well.
1 doz BIG jalapenos, de-stemmed right next to the stem, halved and seeded
Sliced ColbyJack cheese
Cream Cheese
Moist crumbled bacon (NOT the brands that are dry and crumbly in the bag) BJs brand is good, there are others.
Lawry's Southwest NO SALT Sweet & Smoky seasoning
table salt

Prep the peppers, leave a closed, intact "dam" at the stem end when you spoon out the seeds/membranes. This will help the innards from gooing out during cooking and eating.

Lay a piece of sliced colby jack to line the inside of the pepper.

Lay a full length log of cream cheese into the CJ cheese, to evenly fill the pepper.

Sprinkle with Southwest Seasoning (make it easy by laying them all out and sprinkling all at once, or sprinkle one at a time as you make each popper.)

Press a good amount of bacon into the cream cheese

Wrap by rolling each popper in slice of Pastrami. spray with cooking spray

Bake on a sprayed foil lined sheet pan for about 20 minutes. Depending on the peppers, you may need to give them a little more time.

Enjoy

dixiedad

Thanks, sounds delicious. Think i'll try these on the smoker. 

smooth move

sounds good!

Flash

Of course. Yeah most stuff ends up in Off Topic now it seems, even the photography. Not big on corned beef but do like pastrami, so will give these a whirl.