Jalapeno peppers filled with cream and cheedar cheeses, plus herbs and spices, then wrapped in bacon and roasted. Serve with BBQ sauce for a tasty appetizer.20
1 ½teaspoonsgarlic and herb seasoningor ½ teaspoon each of garlic, onion powder and salt
12slicesthin sliced baconcut in half LENGTHWISE
¼cupBarbecue saucewe like Sweet Baby Rays—it’s easiest if you have a squirt bottle you can just put a little dollop on each popper
Instructions
Pre-heat oven to 400 degrees Fahrenheit. Cover a sheet pan with aluminum foil; spray it with cooking oil spray.
Mix together cream cheese, cheddar cheese and seasoning(s). Cut jalapenos in half lengthwise, remove seeds and membranes. Fill each jalapeno with cheese mixture.
Wrap long strand of bacon around jalapeno. (You can secure with a toothpick but if you cover your ends as you wrap, you won’t need a toothpick.)
Arrange peppers on the foil lined baking sheet and put a little dollop of barbecue sauce on each one and spread using the back of a spoon or basting brush to coat bacon.
Bake 20-25 minutes until bacon is crisp but not burned. Serve warm.