Bbq Jalapeno Poppers Recipes

GRILLED JALAPENO POPPERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended.
• Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks.
• Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.

BBQ BACON JALAPEñO POPPERS

Steps:

• Prepare the oven and baking sheet: Preheat oven to 375°F. Line a baking sheet with aluminum foil. Lay a few layers of paper towels on top of a cooling rack and place them near the oven.
• Serve the poppers right away: Using tongs and a spatula in tandem to scoop up the poppers, remove from the grill and transfer to a platter. Serve immediately alongside sour cream, if desired. Discard the stems as you eat.

GRILLED JALAPENO POPPERS

Steps:

• CAUTION: Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers.
• Slice peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Stuff each pepper with shredded cheese. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick.
• Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp.
• Remove from grill and serve while hot.

BBQ JALAPENO POPPERS

Steps:

• Preheat oven to 275°F.
• Cut jalapenos in half lengthwise and scrape out seeds.
• In a bowl, combine cheeses and onion and mix well.
• Stuff each hollowed jalapeno half with cheese mixture.
• Wrap bacon slices around each half, cover as much of the surface as possible.
• Brush bacon surface with bbq sauce.
• Secure with toothpicks and pop into oven for 1 hr (or until bacon sizzles).

GRILLED JALAPENO POPPERS

Steps:

• Cut peppers in half.
• Use a spoon to remove the seeds and white membranes.
• Fill each half with the cheese.
• Cut the bacon slices in half so that you have 24 shorter slices.
• Wrap each cheese stuffed jalapeño with a bacon slice; secure with toothpicks if you need to or slide them on skewers.
• Grill over hot coals until the bacon is crispy and browned, turning every few minutes (stay with them and watch for flare ups from the dripping bacon fat or they will burn); grill for about 15 or 20 minutes.
• The bacon should be crisp, the jalapeño crisp tender and the cheese should be hot.

BBQ JALAPENO POPPERS

Steps:

• 1. Preheat oven to 275. Cut jalapenos in half lengthwise, using plastic bags or rubber gloves. Try to keep the stems intact, as they look prettier that way.
• 2. 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. In a bowl, mix the cream cheese cheddar cheese, and chopped green onion. Mix gently. You don't have to use an electric mixer, but if you want to, you can (I do, as I'm lazy)
• 3. Stuff each hollowed jalapeno half with the cheese mixture. Wrap bacon slices around each half, covering as much of the surface as possible. Be careful not to stretch the bacon too tightly around the jalapeno, as the bacon will contract as it cooks.
• 4. Brush surface of bacon with your favorite barbecue sauce. Chutney or apricot jelly works well, too. Secure jalapenos with toothpicks and pop them in the oven for an hour or til bacon is sizzling. Serve hot or room temperature and watch them disappear.
• 5. Hint: Make three times more than you need. Trust me. Poppers can be assembled up to a day ahead of time and kept in the fridge before cooking. Or, they can be fully cooked and frozen in plastic bags til you need them. Just thaw and warm up in the oven before serving.