18 fresh jalapeÃ±os
One 8-ounce package cream cheese
Â½ cup grated cheddar cheese
1 green onion, sliced
18 slices thin bacon, cut into halves
Bottled barbecue sauce
Rubber gloves (or plastic bags) for working with jalapeÃ±os
Preheat the grill on one side.
Begin by cutting jalapeÃ±os in half lengthwise (see warning in headnote). Try to keep the stems intact. They look prettier that way.
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.
Now, in a bowl, combine the cream cheese, cheddar cheese, and chopped green onion. Mix the ingredients together gently.
Next, stuff each hollowed jalapeÃ±o half with the cheese mixture.
Wrap bacon slices around each half, covering as much of the surface as you can. Be careful not to stretch the bacon too tightly around the jalapeÃ±o, as the bacon will contract as it cooks.
Brush the surface of the bacon with your favorite barbecue sauce. Chutney or apricot jelly works well, too!
Secure the jalapeÃ±os with toothpicks and put them on the cold side of the grill and cook for 1 hour, or until the bacon is sizzling.
Serve hot or at room temperature, and watch them disappear within seconds.
For a simpler version, omit the cheddar and green onion from the cream cheese.
Cut sliced peaches or pineapple into small bits and press them into the cream cheese before wrapping the jalapeÃ±os in bacon.
Use Pepper Jack cheese in place of the cheddar cheese.