This is a first. I’m sharing a recipe that I haven’t tried yet. I don’t do that. If I share a recipe, I’ve already made it and tweaked it! However, this recipe looks amazing, and I won’t be making it until New Years Eve, so I’m making an exception to my rule and I’m sharing it early. I love jalapenos poppers, but I am still terrible at frying. This recipe looks a whole lot better than getting my jalapeno popper fix at the grocery store deli!
By the way, the recipe comes from a cookbook that is now on my wish list! The Pioneer Woman Cooks, by Ree Drummond. My friend, Brandy, recommended The Pioneer Woman blog, and I fell in love with this blog! Ree Drummond is an amazing photographer with a fun personality that is evident in all her postings. And she cooks like I do: real ingredients in real food! The cookbook has wonderful step by step instructions with clear, useful pictures! Have you ever bought a “fully-illustrated” cookbook because it has those helpful pictures, and every time you need a picture to clarify an instruction that particular step doesn’t have a picture or the picture is so bad you have no idea what you’re looking at? Believe me, I’ve free-cycled my fair share of those books! However, The Pioneer Woman Cooks is full of clear instructions and great photos! You’ll be drooling by the end of the appetizers!
Mrs. Drummond also shares some great stories of her life as a city-girl-gone-country. After reading about how her husband swept her off her feet, I just know someday I’m going to email her and ask for permission to use her story as a basis for a novel…it’s that good!
Anyway, I’m sharing this recipe with the recommendation that you visit The Pioneer Woman blog and at least give The Pioneer Woman Cooks a look-see at the library. What have you go to lose?
BBQ Jalapeño Poppers
18 fresh jalapenos
1 8-ounce package cream cheese
½ cup grated cheddar cheese
1 green onion
1 slices thin bacon, cut in half
Rubber gloves, a must for working with jalapeños
Preheat oven to 275°F.
Cut jalapeños in half lengthwise. Using a small spoon, scrape out the seeds and membranes.
In a mixing bowl, combine the cream cheese, cheddar cheese, and chopped green onion using an electric mixer on medium speed.
Stuff each pepper half with the cheese mixture.
Loosely wrap each pepper half with a bacon slice, covering as much of the surface as possible.
Brush the surface of the bacon with your favorite BBQ sauce.
Secure each pepper half with a toothpick. Bake at 275°F for one hour or until the bacon is sizzling. Serve hot. Makes 36 poppers.
Use gloves when handling hot peppers of any kind! And DON”T touch your face, at all! I know that about 3 peppers into the preparation, your nose is going to itch. Resist the urge to touch it at all cost! If you do accidently touch some sensitive skin and start feeling that familiar sting, soak the area with a liberal amount of milk. Water does nothing! Go for the milk.
These poppers can be assembled the day before and refrigerated until you need them.