Jalapeno Poppers

When my friend mentioned that she had an abundance of jalapeno peppers in her garden that she'd love to share, I jumped at the opportunity.  A couple years ago at a work party, we had some delicious jalapeno poppers.  They were so good that Mike still talks about them!  Unfortunately for Mike, these weren't the same type of poppers he was thinking about (his were meat filled...don't worry, he still got them!).  However, we both thought these were delicious!

Jalapeno Poppers

Makes 24

You will need:
12 jalapeno peppers
1/2 cup Savory Garlic Cooking Cream (you can also use plain cream cheese)
1/4 cup shredded cheddar cheese
12 slices of bacon
Barbecue sauce

1.  In a medium bowl, combine cream cheese and cheddar cheese until smooth.  Set aside.

2.  Put on a pair of rubber gloves and cut jalapeno peppers in half length-wise.  Use a spoon (I used a grapefruit spoon) to scrape out the white membrane and seeds.  Discard membrane and seeds.  Note: The heat from the jalapenos comes from the white membrane and seeds, the more you leave in, the hotter your poppers will be.

3.  Spoon cheese mixture into the cavity of each jalapeno half. 

4.  Cut each slice of bacon in half, and wrap securely around each jalapeno half securing with a toothpick.  Place on a greased baking sheet.

5.  Brush each popper with a bit of barbecue sauce.

6.  Bake at 375 for 20 to 25 minutes, until bacon is crispy.