While cutting jalapenos be sure to wear latex gloves and/or plastic bags. Trust me, you do not want to touch your eye, or anything else for that matter, after cutting jalapenos!
BBQ Jalapeno Poppers
Makes 36 Poppers
Total Time: 1 1/2 hours
- 18 fresh jalapenos
- One 8pounce package cream cheese, thawed to room temperature
- 1/2 cup grated cheddar cheese
- 1 green onion, sliced
- 18 slices bacon, cut into halves
- Bottled barbecue sauce
- Rubber gloves (or a plastic bag) for working with jalapenos
Preheat the oven to 275 degrees.
Begin by cutting the jalapenos in half lengthwise (see warning in headnote). Try to keep the stems in tact. With a spoon, scrape out the seeds and light-colored membranes. The heat comes from the seeds and membrane, so if you want more, leave some intact.
In a bowl, combine the cream cheese, cheddar cheese and chopped green onion. Mix the ingredients together gently. Stuff each jalapeno half with the cheese mixture.
Wrap bacon slices around each half, covering as much as you can. Be careful not to stretch the bacon too tightly as the bacon will contract as it cooks.
Brush the surface o the bacon with your favorite barbecue sauce. Secure the jalapenos with toothpicks, put them on a baking sheet, and put them in the oven for 1 hour, or until the bacon is sizzling.
Serve hot or at room temperature. You can assemble these up to a day ahead of time and keep them in the fridge. You can also fully cook the poppers, and freeze them in plastic bags until you need them.
4.5/5. I made this whole recipe for 6 people and these were gone the first time around serving! This is definitely a time consuming recipe, but totally worth it! I love the kick the jalapenos have, but also the different flavors that come in with the bacon and barbecue sauce. Try these for your next event! It's totally necessary! TRUST ME!