This recipe is from Ronald Lewis Buchholz whohails from Fitchburg, Wisconsin, by way of Milwaukee, and the ingredients in this smoked stuffed jalapeño recipe reflect his heritage and some of his favorite foods. It makes creative use of an empty dozen-count cardboard (not Styrofoam) egg carton with the lid cut off. For a smoky flavor, put ¼ cup unsoaked hardwood chips on the fire before covering the grill.
1 (8-ounce) package cream cheese, at room temperature
1/4 cup shredded Wisconsin sharp cheddar cheese
2 tablespoons beer, preferably Schlitz or Spotted Cow
2 teaspoons hot sauce, preferably Wisconsin Badgers
1/4 teaspoon black pepper
Pinch of salt
6 slices thick-sliced bacon
12 jalapeño chiles, seeded
Prepare a medium-high grill to cook over indirect heat.
In a large bowl, combine the cream cheese, cheddar cheese, beer, hot sauce, black pepper, and salt. Mix with a table fork until the ingredients are thoroughly combined.
Using a sharp knife on a cutting board, slice a 1-pound package of bacon in half across the grain. Set aside.
Put the cream cheese mixture in a 1-quart resealable plastic bag. Seal the bag and, with scissors, cut about ¼ inch off one of the bottom corners of the bag.
Cut the lid off an empty cardboard dozen-count egg carton. Place the hollow jalapeños upright in each cup. Squeze the cheese mixture into each chile. Save any leftover cheese mixture for spreading on crackers and enjoying while the chiles cook.
Cover the top of each stuffed chile with a half-slice of bacon, securing the sides with a plain round wooden toothpick stuck through the bacon and chile. Place the chiles back in the egg carton.
Put the chile-filled egg carton on your grill, opposite the firs, cover the grill, and cook the chiles for 40 to 45 minutes, until the bacon is as done as you like it. The egg carton will absorb the bacon grease, thus no flare-ups.