Preheat the smoker to 225°F.

Place your cream cheese in a mixing bowl and microwave for 30 seconds to soften.

Add cheddar cheese, panko breadcrumbs and Kinder’s Tequila Lime Seasoning to the cream cheese. Mix thoroughly to make your filling mixture.

Fill jalapeño halves with approximately 1-1.5 Tbsp of filling mixture. Do not over stuff.

Wrap a bacon strip around each jalapeño, starting at the stem end and moving to the tip of the jalapeño as you wrap the bacon around. NOTE: Secure each end of the bacon with a toothpick, to ensure the bacon stays in place during the cook. These can easily be removed before serving.

Place jalapeños on the smoker and cook for 1.5-2 hours. Once the bacon browns evenly, they are ready to be pulled from the grill.

Serve warm with your preferred dipping sauce. Enjoy!

NOTE: No smoker? No time? No problem! You can prepare your bacon-wrapped jalapeños as instructed above, and then easily roast them in the oven at 400°F for 25-30 minutes, or until the bacon is evenly browned.