Jalapeño Poppers With Sun Dried Apricot BBQ Sauce
Elisabeth Watkins, the winner of Food Network’s Chopped Junior, was recently featured on Good Day Sacramento and created easy, tasty appetizers sure to please a crowd using our delicious Traina Sun Dried BBQ Sauces.
Be sure to check out her blog, Farm Girl Chef.
Preheat oven to 400º. Line a baking sheet with foil and set aside.
Combine the softened cream cheese, cheddar cheese, Sun Dried Apricot BBQ Sauce, and jalapeño pepper.
Using a knife carefully slice each jalapeño lengthwise.
Remove the veins and seeds then rinse in cold running water.
Place jalapeños on baking sheet.
Slice bacon strips in half.
Divide the filling equally between among the jalapeños.
Wrap each half strip 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.