Pioneer Woman's BBQ Jalapeno poppers
Important: Wear gloves when working with fresh jalapeños or
you'll curse the ground on which I walk because you'll wake up in
the middle of the night with throbbing fingertips. And that's
nothing compared to what happens if you accidentally scratch your
eye—or worse, something else.
Helpful Hints: Make three times more than you think you'll need.
(You'll just have to trust me.)
(You'll just have to trust me.)
Poppers can be assembled up to a day ahead of time and kept in
the fridge before cooking. Or, they can be fully cooked and
frozen in plastic bags until you need them. Just thaw and warm up
in the oven before serving.
Unless you're prepared to become instantly addicted, do not place
two of these on your hamburger. I mean it. Don't. There'll be no
turning back after that.
the fridge before cooking. Or, they can be fully cooked and
frozen in plastic bags until you need them. Just thaw and warm up
in the oven before serving.
Unless you're prepared to become instantly addicted, do not place
two of these on your hamburger. I mean it. Don't. There'll be no
turning back after that.
Ingredients
- 18 fresh jalapeños
- One 8-ounce package cream cheese
- ½ cup grated cheddar cheese
- 1 green onion, sliced
- 18 slices thin bacon, cut into halves
Directions
Preheat the oven to 275ºF.
Begin by cutting jalapeños in half lengthwise (see warning in
headnote). 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 membranes, so if you
can handle the sizzle, leave some of them intact. Now, in a bowl, combine the cream cheese, cheddar cheese, and chopped green onion. Mix the ingredients together gently. And don't feel you have to use an electric mixer. I do because I'm lazy and don't like to exert myself. Ever. (Too much scrubbing
clothes on the washboard, I suppose.)Next, stuff each hollowed jalapeño half with the 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 jalapeño, as the bacon will contract as it cooks. Brush the surface of the bacon with your favorite barbecue sauce. Chutney or apricot jelly works well, too! Secure the jalapeños with toothpicks and pop them in the oven for 1 hour, or until the bacon is sizzling. Serve hot or at room temperature, and watch them disappear within seconds. I've seriously caught guests stuffing these into their purses. Sometimes I have to call law enforcement.
Variations:
For a simpler version, omit the cheddar and green onion from the
cream cheese.
Cut sliced peaches or pineapple into small bits and press them
into the cream cheese before wrapping the jalapeños in bacon.
Use Pepper Jack cheese in place of the cheddar cheese.
headnote). 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 membranes, so if you
can handle the sizzle, leave some of them intact. Now, in a bowl, combine the cream cheese, cheddar cheese, and chopped green onion. Mix the ingredients together gently. And don't feel you have to use an electric mixer. I do because I'm lazy and don't like to exert myself. Ever. (Too much scrubbing
clothes on the washboard, I suppose.)Next, stuff each hollowed jalapeño half with the 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 jalapeño, as the bacon will contract as it cooks. Brush the surface of the bacon with your favorite barbecue sauce. Chutney or apricot jelly works well, too! Secure the jalapeños with toothpicks and pop them in the oven for 1 hour, or until the bacon is sizzling. Serve hot or at room temperature, and watch them disappear within seconds. I've seriously caught guests stuffing these into their purses. Sometimes I have to call law enforcement.
Variations:
For a simpler version, omit the cheddar and green onion from the
cream cheese.
Cut sliced peaches or pineapple into small bits and press them
into the cream cheese before wrapping the jalapeños in bacon.
Use Pepper Jack cheese in place of the cheddar cheese.
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