Cook The Book: Bbq Jalapeño Poppers – a delicious recipe with jalapeu00f1os, cream cheese, cheddar cheese, green onion, thin bacon, barbecue sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 275u00b0F.
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.
797
kcal
Calories
61
g
Fat
4
g
Carbs
54
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 18 fresh jalapenos, One 8-ounce package cream cheese, 1/2 cup grated cheddar cheese, 1 green onion, sliced, and more.
Yes, Cook The Book: Bbq Jalapeño Poppers falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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