When I decided I was going to cook my way through Pioneer Women’s cookbook there were a few recipes I was a little worried about.
Recipes I knew I just would not like.
Recipes I was not going to eat and someone else was just going to have to taste test it for me.
Today’s recipe is one of those – BBQ Jalapeno Poppers. I don’t like jalapeno peppers so I knew I wouldn’t like these.
Our neighbor was having a graduation party for their niece/cousin and I volunteered to bring something. I figured it was the perfect opportunity to make the BBQ Jalapeno Poppers as I wouldn’t have to eat any!
Well guess what? I was wrong! I liked them. I got up my courage to try one and was pleasantly surprised. They weren’t too hot and spicy – had a nice gentle kick to them. In fact, I ate two! I’m still a little worried about the Linguine with Clam Sauce though!!
The crowd that really liked them were the men! Jalapeno Poppers are definitely a man pleasing food!
PW recommends you wear gloves while you clean out the peppers. I didn’t wear gloves (I’m tough like that) but just be sure and wash your hands really good afterwards and don’t touch your face or any other area of skin until you wash up. If you have sensitive skin the peppers can burn you.
They are a bit labor intensive. You need to cut the peppers in half and clean out the seeds (that’s the heat part) and then you fill them with a mixture of cheese and cream cheese, wrap them in bacon and brush them with BBQ sauce! But I think the party guests would definitely say it was worth the effort!
They bake for about an hour or until the bacon is nice and cooked and sizzling. Like I said, they were a big hit at the party, especially with the men!
- 18 fresh jalapenos
- 1 - 8 oz. package cream cheese
- 1/2 C grated cheddar cheese
- 1 green onion sliced
- 18 slices thin bacon cut into halves
- Bottled BBQ sauce
- rubber gloves.
Cut peppers in half lengthwise (wear gloves)
Try to keep the stems intact--they look prettier that way
With a spoon, scrape out the seeds and light colored membranes
Remember: the heat comes from the seeds and the membranes so if you can handle the heat, leave some of them intact.
In a bowl combine the cream cheese, cheddar cheese and chopped green onion
Mix together gently
Stuff the hollowed out pepper half with the cream 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 pepper as the bacon will contract as it cooks
Brush the surface of the bacon with your favorite BBQ sauce
Secure the jalapenos with toothpicks and pop them in the oven at 350 degrees for 1 hour or until the bacon is cooked and sizzling
Serve hot or at room temperature
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