Smoked Jalapeno Poppers

Let cream cheese rest at room temperature for 2 hours and place in large mixing bowl. Using a microplane grater, grate in garlic and onion. Add cumin, oregano, smoked paprika and cheddar cheese. Mix using large spoon.

Slice jalapeno peppers in half vertically Using spoon, remove all seeds and white membrane from peppers. This is where the heat lives, so make sure to get rid of it all! Spoon in cheese mixture so that it is even with pepper top. Wrap each pepper with a halved sliced of bacon. Place in disposable aluminum pan.

Smoke at 250°F for 45 minutes by placing entire pan on smoker. 35 minutes in, begin preheating an oven to 400°F. Transfer pan from smoker to oven. Bake for 10 minutes, so that bacon becomes crispy. Let rest for 10 minutes before serving.