This appetizer is a sensation whenever and wherever you serve it. Jalapeño peppers stuffed with Smoked Grafton Cheddar, wrapped with crisp, smoky bacon, glazed with barbeque sauce is a combination that can’t be beat. The great thing about this recipe is that there are no fixed proportions—it depends how many you want to make, and the size of the peppers. Plan on making twice as many as you think people will eat.The batch I just made from 24 peppers, which makes 48 poppers, used about 2 cups of grated cheese. I used half green jalapeño peppers and half red Fresno peppers for color. Fresno peppers are similar in size and flavor to jalapeño peppers and add a bit of variety to a platter of poppers.
Jalapeño or Fresnopeppers
Grafton Smoked Cheddar, grated
Bacon strips, cut in half or thirds
Barbeque sauce as needed
Preheat oven to 400°
Cut peppers in half lengthwise leaving the stems intact.
Scoop out seeds and ribs with a teaspoon.
Stuff each pepper with grated cheese just to the top of the sides.
Cut the bacon in half or thirds depending on the length of the strips. Wrap each pepper with bacon. Tuck the seam side under the peppers. Place peppers on a baking sheet lined with foil.
Brush the top of each with barbeque sauce.
Bake on the center shelf of the oven for 35 minutes, or until the bacon is nicely colored and crisp. Drain on absorbent paper, and serve warm or at room temperature.
Stand back, these will disappear in an instant.