12 jalapenos, plus or minus
1/2 cup leftover bbq chicken, or any meat, finely minced
1/2 cup sharp natural cheddar
1-2 TBS sweet BBQ sauce
6 nice bacon slices

With a thin, sharp knife, cut the veins from the inside of the jalapeno. Follow the inside wall of the chile with the tip of the knife, starting just 1/2 inch deep and slowly turning and twisting deeper to the end and remove like a core. Cut away any remaining vein, and cut away the seeds and white pith in the cap. It is recommended to wear surgical gloves.

Drop cleaned jalapenos and caps into boiling salted water to partially cook -- about 2-3 minutes. Drain and transfer to ice water to cool. Set aside. Meanwhile, combine chicken, cheddar and BBQ sauce in a bowl.

Make a small cut in the tip of the chile to relieve pressure while stuffing. Stuff chiles a little at a time; gently pressing filling down to the bottom of the chile with the handle of a spoon. We want them nice and full, but don't want them to burst! Pile a little extra filling on top and set aside, stuff remaining chiles.

Insert the chile stem through the center of a half slice of bacon and cap the chile with the bacon hanging down the sides of the chile. Tighten the bacon over the cap and pin with a toothpick. Trim off excess toothpick if needed.

Mist with oil and grill over a medium high flame to sizzle bacon and warm filling -- serve with BBQ sauce.