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This is a pretty non-exact recipe.
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The amount will vary according to the number of poppers you want to make and your individual taste.
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Heat your BBQ to about medium hot.
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You will be grilling these over direct heat.
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Prep the jalapenos by slicing in half lengthwise and remove the stem, seeds and any white membrane.
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If you get a bunch of jalapenos that are really hot you can soak them in some ice water to take some of the heat out of them.
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Just be sure to dry them off completely before filling them.
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You should probably wear latex gloves during the prep and avoid touching anything so you dont spread the oils.
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For the filling, mix the soften creamed cheese, minced green onions and creole seasoning.
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Just add a bit of each until it tastes good to you.
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With a pair of sharp kitchen shears, cut your bacon slices in half.
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You will need a half a slice for each half of jalapeno.
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Spoon a little of the cream cheese mixture into the jalapeno, leaving a little head space for the apricot jam.
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It is really important not to overstuff your pepper.
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Once the jalapeno is filled, wrap it with 1/2 slice of bacon.
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Secure the bacon with a toothpick if desired.
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BBQ until the bacon is crisp, a few minutes on each side.
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I find its best to cook the cheese side down first and then flip, it helps keep the filling from oozing out.
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This recipe yields 20 poppers; as an appetizer, plan at least 2 poppers per person.
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Depending on the size of your jalapenos, there might be leftover cream cheese filling.
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I recommend eating this with crackers and celery.Yum.
