Rolling right along with our Sweet as Pie picks, I made BBQ Jalapeno Poppers to enjoy during football Saturday. I think I prefer the breaded and fried or baked kind of poppers, but these were pretty good too. And as Phillip said, “Anything is good wrapped in bacon.” Here’s how they came together:
Halve and de-seed some jalapeno peppers. Do not touch your face while you are in the process of doing this. Trust me.
I left a little membrane and a few seeds here and there since I knew Phillip would appreciate the kick. And for once, he actually thought something I made was spicy. Success!
Once the jalapeno vessels are ready, mix softened cream cheese, shredded cheddar, and a few sliced green onions.
Fill each jalapeno half with the cheese mixture. I had some extra filling leftover, so I think I’m going to maybe add some onion soup mix and turn it into a dip. 
Then, cut some bacon in half and wrap each jalapeno with a piece of bacon. Finally, brush the tops of the poppers with a little barbecue sauce.
The recipe wanted me to cook these in a 275-degree oven for an hour, so I did. While that is perfect for softening the pepper, it doesn’t do much for crisping the bacon. I ended up putting mine under the broiler for just a few minutes to crisp and brown. Also, I should have used a baking rack so the grease could drain. Another lesson learned. 
They turned out very pretty, even though I skipped the toothpicks that were supposed to hold the bacon on. We ate all but four of them and I’d be willing to make these again, especially for a crowd. They would be easy to prep ahead of time and just pop in the oven as needed. Now, to learn how to make the breaded kind so I can mix and match my jalapeno poppers…
