Barbecue Bacon Jalapeno Poppers

Now that summer is in full swing, it is the perfect time to share one of the most delicious things on the face of the planet. No, I'm not exaggerating here. You're just going to have to trust me. I first had these a few years ago. My sister-in-law's family made them for a barbecue, and with the first bite I was hooked. These are a perfect summer side, or a great appetizer all year for parties. The plate of poppers is usually the first to run out.

I'm not going to lie, this is a bit of a tedious multi-step process, but the end result is beyond worth it. One bit of friendly advice: WEAR GLOVES! Otherwise you could end up like me the first time I made these with a shot glass of milk over my eye. I have since learned, and purchased a box of disposable gloves to protect from the capsaicin.

Ingredients:
15 Jalapeno peppers
1 package of bacon (you will need the same number of bacon slices as peppers.)
8 oz scallion cream cheese
1 1/2- 2 cups shredded cheddar cheese
1/2 cup barbecue sauce

Process:

Each pepper yields two finished poppers. 15 or so peppers also works well with one complete pack of bacon (each popper uses 1/2 of a slice). Start by slicing each pepper in half lengthwise.

Using a small spoon, scrap out the seeds and center vein into a bowl.

In a separate bowl, combine 8 oz of softened cream cheese and 1 1/2- 2 cups of shredded cheddar cheese. I like to used the flavored cream cheeses, either vegetable, scallion or even the jalapeno for a bit more heat. I prefer the scallion cream cheese.

Spoon the mixture into each hulled jalapeno half and wrap each jalapeno with one half of a strip of bacon. You could definitely use a whole slice of bacon for each, it could only improve an already divine bite of food, you will need two packs of bacon then.

Brush the barbecue sauce of your choice onto each jalapeno. 

Bake for 40-60 minutes at 350 degrees. After a half hour, check every 10 minutes to make sure the bacon doesn't burn. After they cool, enjoy! I dare you to try and eat only one.

-k.-