BBQ Jalapeno Poppers...

Note: For your own sanity, do not allow a man into the kitchen during the preparation of this obsessively-tasty treat.  The man will be stubborn and will not wear gloves and will make you miss your office Halloween Party because he will be writhing in pain from his fingers touching his contact lenses and you will not get to dress up like a pirate because you have to take your 4 year old to the dermatologist and you will be mad, sad, but happily stuffed because you will be stuck at home with all 36 delectable poppers and finally you will realize that you are, in fact, jack-slap glad! 

Here is what you need:
18 whole Fresh Jalapenos, 2-3 Inches In Size
1 8oz. block Cream Cheese, softened
1 pound Center Cut Bacon, Sliced Into Halves
1/2 cup Cheddar Cheese
Green Onions, if you want to
BBQ sauce - your favorite
Toothpicks
Latex gloves - if you are smart

And here is what you do:
Prepare yourself properly with latex gloves, because if you've ever been burned by jalapenos and had to self-medicate with every sort of home remedy on Google... well, you know what I mean.  So, on with the gloves! (If you ever do burn your hands - so bad that you can't think about anything else - call me and I will come a runnin' with my jar of L'Occitanen Lavender Body Butter - that was the ONLY thing that cooled the heat. 

Cut jalapenos in half, length-wise.

With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT).

Mix cream cheese, cheddar cheese and green onions, if using. 

Stuff this divine mixture into each jalapeno halve.

Then lay halves on a foil lined sheet. 

Wrap jalapeno with bacon pieces, securing by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).

Brush tops of bacon with BBQ sauce. 

Bake on a pan with a rack in a 275 degree oven for 1 hour (start checking for sizzling bacon at 50 minutes.)  Serve warm or at room temp.  Yum!