Ingredients
Scale
- 18 jalapenos, halved lengthwise, seeds and ribs removed
- 12oz cream cheese, softened (1 1/2 8oz packages)
- 3/4c cheddar cheese, grated
- 3–4 green onions, sliced
- 1 small can pineapple tidbits, optional
- 18 pieces of bacon, halved*
- toothpicks
- your favorite barbeque sauce*
Instructions
- Working with gloved or protected hands, arrange jalapeno halves on a large baking sheet covered with foil or parchment paper. In a medium bowl, combine cream cheese, cheddar cheese, and green onion until very well mixed and smoothed.
- Working with gloved or protected hands, fill jalapeno halves with cream cheese mixture. You can do this with a spatula, small spoon, or even by pinching off little balls of the mixture with your gloved hands and pressing the mixture into the jalapenos.
- If using pineapple, press a few tidbits into the surface of the cream cheese mixture in each jalapeno–I liked putting them in a line all across the surface.
- Wrap each popper with half a slice of bacon, securing the bacon with a toothpick.
- Brush poppers with barbeque sauce thinned with a little water for spreadability.
- Bake at 275 for 1 hour or until browned well.
Notes
*For gluten-free: double-check that your brands are gf. Hormel Natural uncured & Applegate Farms are gf, as are Sweet Baby Ray’s bbq sauce.