Who brought the heat?  I would love to find away to know how hot a hot pepper is by looking at it.  Because boy oh boy it can be quite the surprise!  One of the jalapeños I bit into for this dish set steam coming out of my ears and my good husband went running for the milk.  I hate milk but when your mouth feels like it is on fire you take what you can.

I was digging round in my pins to try something new with bacon and I came across BBQ Jalapeño Poppers from Country Wood Smoke.  I didn’t have the supplies to smoke them so I grilled instead.  Aside from the tear inducing pepper these are delicious and easy to make.

I mixed cream cheese, asaigo cheese, and parmesan cheese together.  The ratio is half cream cheese and then half the hard cheese.

Mix well and add either fresh sage or oregano.  Set aside.  When handling hot peppers I wear gloves because otherwise my fingers burn for days.  Carefully deseed the peppers then stuff with the cheese mixture.

Put the cap of the pepper back on then wrap with bacon.  I recommend toothpicks if your bacon is thick cut so it stays on.  Plus it helps keep the caps on. I found the caps didn’t “glue” on as I had hoped.  I really need to make more of my BBQ sauce but since I’ve been slacking I had to use store bought.  Gasp!  Brush all sides of the poppers with the BBQ sauce.

Place on the grill.  Try not to have the grill too hot because you want the cheese to be hot when finished without the bacon turned to a blackened mess.  Turn the poppers a couple of times as it cooks.

I served these with a fresh salad so the meal wouldn’t be too heavy.  But these are perfect for grilling and summertime meals.