Bring some spice your table!
In a large bowl combine the pulled pork, cheddar and cream cheeses, potato chips, green onion and cilantro. Season to taste with salt and freshly ground black pepper. Mix thoroughly.
Using a sharp paring knife, slice the jalapeno peppers lengthwise to make a “canoe” like vessel. Reserve the cut slice. You will need that for finishing off the poppers. Using a small spoon scoop out the seeds and stems from the center of the jalapeno pepper.
Repeat with remaining jalapenos.
Stuff each jalapeno pepper with 1-2 tbsps. of pulled pork cheese filling. Pack it in the pepper.
Place the cut side lid of the jalapeno pepper on top of the stuffing mixture. Next, place a strip of bacon on a cutting board and using your fingers stretch the bacon by pressing firmly along the surface of the strip. Stretch it by about 1/3. Wrap each pulled pork stuffed jalapeno pepper with a slice of bacon. You can wrap it all over or around the middle of the pepper but whichever method you choose just make sure to wrap it tightly. Secure with soaked toothpick.
Repeat cover and refrigerate for 1 hour to allow the cheese and pulled pork mixture to set.
Preheat grill to medium heat approximately 35-450 degrees F
Place 6 Bacon Wrapped Pulled Pork and Cheese Stuffed Jalapenos onto each pre-soaked grilling plank (wipe plank dry before placing poppers on plank).
Plank grill for 35-45 minutes, until the jalapeno is tender, the bacon crisp and the pulled pork and cheese filling is hot and gooey. Note: make sure to monitor your grill while cooking on a plank as you do not want to the plank to ignite. Just to smoke a little.
Sprinkle with a little of your favorite BBQ seasoning, allow to rest for 5 minutes and then serve and enjoy!
Makes 12 poppers