Bacon Jam Popper Lumpia

Bacon Jam

1. Dice up beef bacon and onions
2. Cook down beef bacon until just before getting crispy then remove and keep about 2 tbsp of the grease behind.
3. Add in diced onions and cook down until translucent  then add in brown sugar and mix.
4. Add back bacon, bourbon and honey
5. Cook until thick about 5 min
6. When done let cool then transfer to a container.

Popper Lumpia

1. In a large mixing bowl add in bacon jam, cheddar cheese, cream cheese and seasoning. Mix well
2. Slice jalapeños in halves length wise and remove seeds
3. Fill each side of jalapeño with filling, bring both halves together and wrap with 2 pieces of thin cut bacon. Tuck end of bacon underneath bacon to hold bacon in place while cooking to prevent using toothpicks, Game Changer!
4. Smoke using cherrywood at 275F for 1hr – 1 1/2 hrs until bacon is fully cooked and jalapeño is soft.
5. When done let cool completely. Speed it up by placing in the fridge.
6. Lay down a lumpia wrapper or spring roll and place a cooled paper on top, fold each side inwards and roll. Soften tip with warm water to stick.
7. Fry at 350F for 1-2 mins each side.
8. Remove and let cool for 5-10 mins then enjoy