It’s that time of year again when our Sunday’s become wrapped around football. There is no family dinner at the table, but rather a buffet of finger foods spread out before us around the TV. The girls and I often don’t watch a full game, as my husband doesn’t like the giggles and playfulness that comes with watching sports with 8, 6, and 2 year old girls.
But as has become my 8 year old daughter’s weekend custom, we made a dish for her daddy to enjoy along with his usual wings. This time, her choice was from one of her favorite cookbooks, The Pioneer Woman Cooks. Knowing my husband’s love of all things spicy, I have to say she chose well.
While I usually adapt and change recipes to make them my own, really the only thing I did differently than Ree was to add more scallions. These are warmly spicy, have a creaminess that coats your tongue, and have a lovely hint of sweetness from the barbecue sauce.
BBQ Jalapeno Poppers
12 fresh jalapenos (halved)
8 oz cream cheese
1/2 cup grated cheese (I like using the Mexican blend)
3 scallions, thinly sliced
12 slices bacon, halved
Your favorite bbq sauce
Heat the oven to 275. Line a pan with foil for easy cleanup.
Bung the cream cheese in a bowl with the cheese and scallions and mix together well. Stuff each jalapeno half with this mixture, and wrap bacon slices around each one. Secure the bacon with a toothpick. Brush with your chosen BBQ sauce, and bake 1 hour. (I like to add a little more BBQ sauce as the cooking goes on, maybe 15 minutes before they’re ready to come out).
Serve warm and enjoy.