My grandma was the inspiration for this recipe. She loves spicy food and is always eager to eat any jalapeno popper she sees. With that said, I have to warn you that these jalapeno poppers aren't as much spicy as they are deeply flavored with spices, a hint of smokiness and a touch of sweet sun-dried apricot notes. The flavors can be attributed to Traina Home Grown Sun Dried Apricot BBQ Sauce that I use within the cheese stuffing mixture.
To make this recipe even more delicious I like to wrap the peppers in thick cut bacon. It adds a nice touch of saltiness and bastes the peppers are the bacon renders in the oven. My mouth is watering just thinking about these poppers.
I highly recommend that you try this recipe using the Traina Home Grown BBQ Sauce. It really does make all the difference. To find the link to their online sales, click here.
Jalapeño Poppers with Traina Home Grown Sun Dried Apricot BBQ Sauce
3 ounces cream cheese, softened
3 ounces grated sharp cheddar cheese
2 tablespoons Traina Home Grown Apricot BBQ Sauce
1/2 teaspoon black pepper
6 slices bacon strips
- Preheat an oven to 400°F. Line a baking sheet with foil and set aside.
- Using a knife carefully slice each jalapeño lengthwise. Remove the veins and seeds then rinse in cold running water. Place jalapeños on a baking sheet. Set aside. Slice the bacon strips in half.
- To make the filling, combine the softened cream cheese, cheddar cheese, bbq sauce, and pepper. Divide the filling evenly among the jalapeños. Wrap each half strip of bacon around the jalapeño. If necessary use a toothpick to keep the bacon in place. Bake in the oven until bacon becomes crispy and cooked through, about 20 to 25 minutes.