BBQ Jalapeno Poppers have been a summer staple in our home for the last three years. I love to make these with fresh jalapenos from our garden and even have frozen jalapenos so we can enjoy them all year long. Once these babies come out of the oven they don’t last long on our table.
- 18 fresh jalapenos
- 1 8-ounce package cream cheese, softened
- ½ cup shredded cheddar cheese
- 9 slices thin bacon, cut into halves
- Bottled barbecue sauce
- Rubber gloves for working with jalapenos
- Preheat the oven to 275 degrees F.
- With your rubber gloves on, begin by cutting the jalapenos in half lengthwise. I keep the stem attached for easy handling while eating!
- With a spoon, scrape our the seeds and membranes. The heat comes from the seeds and membranes, so remove as much or as little as you like. I typically remove the seeds and just scrape off the membranes.
- In a bowl, combine the cream cheese and cheddar cheese. Mix the cheeses together gently.
- Fill each jalapeno half with the cheese mixture.
- Wrap bacon slices (already cut in half) around the jalapeno and filling. Cover as much of the surface as you can. If using large jalapenos you may need one slice of bacon per half. Secure with toothpick.
- Brush the bacon with your favorite BBQ sauce. I typically use Sweet Baby Rays Honey BBQ Sauce.
- Place the peppers on a baking rack on a jelly roll pan, or on a broiler pan. I like to cover my jelly roll pan in foil so that cleanup is easier! Bake for 1 hour or until the bacon is sizzling.
- Serve hot or at room temperature, they are delicious either way!
Recipe originally from The Pioneer Woman.