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.
Pioneer Woman Cooks
·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
How to Make BBQ Jalapeno Poppers
- Preheat oven to 275.
Cut jalapenos in half lengthwise, using plastic bags or rubber gloves. Try to keep the stems intact, as they look prettier that way.
- With a spoon, scrape out the seeds and light colored membranes. Remember, the heat comes from the seeds and membranes so if you can handle the sizzle, leave some of them intact.
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)
- Stuff each hollowed jalapeno half with the cheese mixture. Wrap bacon slices around each half, covering as much of the surface as possible. Be careful not to stretch the bacon too tightly around the jalapeno, as the bacon will contract as it cooks.
- Brush surface of bacon with your favorite barbecue sauce. Chutney or apricot jelly works well, too.
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.
- Hint: Make three times more than you need. Trust me. Poppers can be assembled up to a day ahead of time and kept in the fridge before cooking. Or, they can be fully cooked and frozen in plastic bags til you need them. Just thaw and warm up in the oven before serving.