Grilled Jalapeno Poppers

1. 1

   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.

4. 4

   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.

18. 18

    I find its best to cook the cheese side down first and then flip, it helps keep the filling from oozing out.

19. 19

    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.

* Per serving · 4 servings · Values may vary.