Barbecued Jalapeno Poppers

- makes 24 poppers -

Adapted from The Pioneer Woman Cooks by Ree Drummond.

Makes 24

Ingredients

12 fresh jalapeños

One 8-ounce package cream cheese, reduced fat cream cheese will work

1/2 cup grated Mexican cheese mix

3 green onions, sliced thinly and chopped

12 slices thin bacon, cut into halves

Bottled barbecue sauce

Toothpicks

Rubber gloves (or plastic bags) for working with the jalapeños, optional

Directions

Preheat oven to 325°F. Cut the jalapeños in half lengthwise. Try to keep their stems intact. They look prettier that way. Remove the seeds and light-colored membranes. Remember the heat comes from the seeds and membranes.

In a bowl, combine the cream cheese, Mexican cheese, and chopped green onion. Mix the ingredients together gently. Next, stuff each hollowed jalapeño half with the cheese mixture. Wrap the bacon slices around each half, covering as much of the surface as you can. Don't stretch the bacon too tightly around the jalapeño, as the bacon will contract as it cooks.

Brush the surface of the bacon with your favorite barbecue sauce. Secure the jalapeños with toothpicks and pop them in the oven for 30-40 minutes, or until the bacon is sizzling.

Serve hot or at room temperature, and watch them disappear within seconds.