Cook The Book: Bbq Jalapeño Poppers

• 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 the jalapenos

1. Preheat oven to 275u0b0F.
2. Begin by cutting the jalapenos in half lengthwise. Try to keep their stems intact. They look prettier that way.
3. 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.
4. Next, stuff each hollowed jalapeno half with the cheese mixture.
5. Wrap the 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 jalapeno, as the bacon will contract as it cooks.
6. Brush the surface of the bacon with your favorite barbecue sauce. Chutney or apricot jelly works well, too!
7. Secure the jalapenos with toothpicks and pop them in the oven for 1 hour, or until the bacon is sizzling.

jalapeufos, cream cheese, cheddar cheese, green onion, thin bacon, barbecue sauce, toothpicks, rubber

Taken from www.seriouseats.com/recipes/2009/10/bbq-barbecue-jalapeno-poppers-pioneer-woman-recipe.html (may not work)