Leave some seeds and membrane because we like 'em hot.
Fill them with cheese and secure the bacon wrap with a toothpick. After wrapping the bacon around several peppers, it occured to me this step was more time consuming than I wanted it to be. After all, where do we think this bacon is going anyway? I guess the toothpick is a help when it comes to grabbing one when they're done.
A friend recommended Blue's Hog BBQ sauce and we tried it on smoked ribs. It's pretty sweet, which is not our preference, but it's what I had on hand. I brushed it on a few and left some plain.
One of the variations was to spread on some preserves. So I tried that too.
Isn't the pan going to be swimming in grease with half a slice of bacon on each popper? I cut back on the bacon, laying on just enough to cover the top.
Bake them for what seems like forever at 275 degrees or until the bacon is crisp.
Well, it never got crisp and the longer they baked the softer the jalapenos got.
I turned the broiler on and toasted the tops until the bacon started browning.
|With BBQ sauce|
With some adjustments, basically less bacon and higher oven temp, I would make these again. It was a good variation on a family favorite!