18 fresh jalapenos
One 8-ounce package cream cheese
1/2 cup grated cheddar cheese
1 green onion, sliced
18 slices thin bacon, cut into halves
Bottled barbecue sauce
Toothpicks
Rubber gloves (or plastic bags) for working with jalapenos
1. Preheat oven to 275 degrees.
2. Cut peppers in half lengthwise, keeping the stems intact.
3. Using a spoon, scrape out the seeds and membranes. If more heat is desired, leave some intact.
4. In a bowl, combine the cream cheese, cheddar cheese,and green onion with a spoon.
5. Stuff each pepper half with the cheese mixture.
6. Wrap each pepper half, cover as much of the surface as you can. Be careful not to stretch the bacon too tightly around the jalapeño, as it will shrink as it cooks.
7. Brush the surface of the bacon with the BBQ sauce. Secure the jalapeño with toothpicks and pop them in the oven for 1 hour or until the bacon is sizzling. Serve hot or at room temperature.
One 8-ounce package cream cheese
1/2 cup grated cheddar cheese
1 green onion, sliced
18 slices thin bacon, cut into halves
Bottled barbecue sauce
Toothpicks
Rubber gloves (or plastic bags) for working with jalapenos
1. Preheat oven to 275 degrees.
2. Cut peppers in half lengthwise, keeping the stems intact.
3. Using a spoon, scrape out the seeds and membranes. If more heat is desired, leave some intact.
4. In a bowl, combine the cream cheese, cheddar cheese,and green onion with a spoon.
5. Stuff each pepper half with the cheese mixture.
6. Wrap each pepper half, cover as much of the surface as you can. Be careful not to stretch the bacon too tightly around the jalapeño, as it will shrink as it cooks.
7. Brush the surface of the bacon with the BBQ sauce. Secure the jalapeño with toothpicks and pop them in the oven for 1 hour or until the bacon is sizzling. Serve hot or at room temperature.
