1 Preheat oven to 375ºF. Line a baking sheet with aluminum foil. Lay a couple of layers of paper towels on high of a cooling rack and place close to the oven.
2 Glaze and bake the bacon till crispy: Arrange the bacon in a single layer on the baking sheet. Brush with 1 1/2 tablespoons of barbecue sauce.
Transfer to the oven and bake till crisp and caramelized, 15 to 20 minutes (start checking round 15 minutes; the bacon might take as much as 20 minutes to completely crisp relying on the model).
Remove the bacon from oven and drain for a couple of minutes on paper towels, then switch to a plate to complete cooling. The items will follow the paper towels if left for too lengthy.
three While bacon cooks, put together the filling: Combine cream cheese, cheddar cheese, chives, garlic and barbecue sauce in a small mixing bowl.
four Prepare the jalapeño peppers: Wear gloves for this step if you’re delicate to pepper warmth. Cut the jalapeños in half lengthwise. Use a spoon to scoop out the seeds. You can go away the stems on (they make good handles for consuming!) or trim them off.
Arrange all of the jalapeños cut-side up on a platter.
5 Stuff the peppers: Chop or crumble bacon into small bits, then fold into the cream cheese combination. Using a spoon, fill every of the jalapeño halves with an enormous dollop of the cream cheese combination, mounding barely.
At this level, the poppers could be lined and refrigerated till able to grill.
6 Prepare your grill: For gasoline grills, warmth the grill with the burners set to excessive and preheat for 10 minutes. When able to grill, cut back the burners to medium.
For charcoal grills, fill a grill chimney with charcoal and light-weight it. When the coals are scorching (they need to be lined with a layer of superb grey ash) empty the coals into the grill and push them to 1 facet of the grill to make larger warmth and decrease warmth cooking zones. Set the grate in place and canopy the grill. Preheat the grate for five minutes.
7 Grill the poppers: Brush grill grates with oil to stop sticking. If you are utilizing a charcoal grill, cook dinner over the low-heat cooking zone.
Using tongs, place the poppers on the grill so that they lay throughout the grates and do not fall via. If any of the poppers is leaning to the facet, prop it up towards a neighbor so the cheese filling would not begin to soften out on the poppers cook dinner.
Grill till the poppers are seared on the bottoms and the cheese filling is scorching and effervescent across the edges, about 10 minutes. Be cautious of overcooking or the peppers will turn into too gentle.
eight Serve the poppers straight away: Using tongs and a spatula in tandem to scoop up the poppers, take away from the grill and switch to a platter. Serve instantly alongside bitter cream, if desired. Discard the stems as you eat.