BBQ Jalapeno Poppers
Source: The Pioneer Woman Cooks Cookbook
18 fresh jalapenos
1 8 ounce package cream cheese
1/2 cup grated cheddar cheese
1 green onion, chopped
18 slices thin bacon, cut into halves
bottled barbecue sauce
Preheat oven to 275 degrees. Begin by cutting jalapenos in half lenghwise (you might want to wear rubber/latex gloves while doing this or be prepared to to deal with a little burn later from the jalapenos). Try to keep the stems intact.
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.
Now, in a bowl, combine the cream cheese, cheddar cheese and chopped green onion. Mix the ingredients together gently.
Stuff each hallowed half with the cheese mixture.
Wrap bacon slices around each half, covering as much of the surface as you can. Be careful not to stretch the bacon too tightly around the jalapeno, as the bacon will contract as it cooks.
Brush the surface of the bacon with your favorite barbecue sauce.
Secure the jalapeno with toothpicks and pop them in the oven for 1 hour, or until the bacon is sizzling.
Serve hot or at room temperature.
The Pioneer Woman says that these can be made a day ahead of time and kept in the fridge before cooking. Or they can even be cooked ahead of time and frozen, then reheated in the oven. A full batch of these makes A LOT! I made them for the Super Bowl where we had about 6 people and with all our other food, we had a lot of these left over. I would probably make a half batch next time. I used thick bacon when making this and it took much longer to bake because of that so I will use thinner bacon next time.