| |  Delicious Smoked Jalapeno Cheese | |
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Ingredients
1 pound colby jack "block" cheese & 3-4 medium jalapeno peppers.
Directions
Slice cheese down middle of block & cut so cheese slices are approx 1.5 in thick & sized to fit into small (6" X 10") bread pan. Wear rubber gloves & "dissect" the pepper remove the seeds. Dice the peppers into medium pieces. Place diced pepper layer into pan, then the cheese slices then more diced peppers on top.
I use a gas smoker with hickory chips at very low temp (don’t boil the cheese). Smoke without water for about 15-20 minutes, then turn & smoke for another 15-20 minutes on low heat. Remove cheese from pan & daub excess grease using paper towels. Let cool to room temp then place into plastic zip lock bags. Refrigerate until ready for use.
Submitted by Brad
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