BBQ Jalapeno Poppers
For a simpler version omit the cheddar and green onion from cream cheese
You can also cut sliced peaches or pineapple into small bits and press them into the cream cheese before wrapping the jalapenos in bacon. Or use pepper jack cheese instead of the cheddar cheese.
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- 18 fresh jalapenos
- one 8 oz. pkg. cream cheese
- 1/2 cup grated cheddar cheese
- 1 green onion, sliced
- 18 slices thin bacon, cut into halves
- bottled barbecue sauce
- rubber gloves or plastic bags for working with jalapenos
Cut jalapenos in half lengthwise, using plastic bags or rubber gloves. Try to keep the stems intact, as they look prettier that way.
In a bowl, mix the cream cheese cheddar cheese, and chopped green onion. Mix gently. You don’t have to use an electric mixer, but if you want to, you can (I do, as I’m lazy)
Secure jalapenos with toothpicks and pop them in the oven for an hour or til bacon is sizzling. Serve hot or room temperature and watch them disappear.