Ree Drummond - The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

My sister-in-law Missy makes a more basic version, stuffing jalapeo halves with plain cream cheese, wrapping them with bacon, and baking them slowly for half an hour or so. When shes feeling particularly mischievous, Missy cooks them on the grill. Either way, theyre a real treat. Heres my spin on the old classic. IMPORTANT: Wear gloves when working with fresh jalapeos or youll curse the ground on which I walk because youll wake up in the middle of the night with throbbing fingertips. 18 fresh jalapeos One 8-ounce package cream cheese cup grated cheddar cheese 1 green onion, sliced 18 slices thin bacon, cut into halves Bottled barbecue sauce Toothpicks Rubber gloves (or plastic bags) for working with jalapeos Preheat the oven to 275F. Begin by cutting jalapeos in half lengthwise (see warning in headnote). Begin by cutting jalapeos in half lengthwise (see warning in headnote).

Try to keep the stems intact. They look prettier that way. With a spoon, scrape out the seeds and light-colored membranes. Remember: The heat comes from the seeds and membranes, so if you can handle the sizzle, leave some of them intact. Now, in a bowl, combine the cream cheese, cheddar cheese, and chopped green onion. Mix the ingredients together gently.

And dont feel you have to use an electric mixer. I do because Im lazy and dont like to exert myself. Ever. (Too much scrubbing clothes on the washboard, I suppose.) Next, stuff each hollowed jalapeo half with the cheese mixture. Wrap bacon slices around each half, covering as much of the surface as you can. Brush the surface of the bacon with your favorite barbecue sauce. Brush the surface of the bacon with your favorite barbecue sauce.