I must be living under a rock because I just recently learned about jalapeno poppers that are wrapped in bacon instead of battered and deep-fried. Some Texan friends (of friends) brought these little treats to a New Year’s Eve party, and I had to force myself to stop eating them so there would be enough for others! Even though I don’t normally go for spicy dishes. Apparently this appetizer is very much a “Texan thing,” and once I got home and “googled” it I realized I must be late to the party. Well I guess it’s better late than never so here’s our version of this recipe…just in time for those upcoming Superbowl parties!
Here are a few more football and/or tailgate snack ideas:
- Potato Skins
- Meatballs (with toothpicks & red dipping sauce)
- Pimento Cheese (cold or hot)
- Glazed Popcorn
- Easy Cheesy Crackers
- Pesto Cream Cheese Bake (and other apps)
- Cheddar Garlic Biscuits
- Slow Cooker Baked Beans
- Chicken and Cheese Tostadas
- 1 dozen jalapeños
- 1 block organic cream cheese (the low fat version is NOT recommended) or homemade pimento cheese
- 8 slices of raw smoked bacon (organic and/or local bacon is recommended)
- Also need: Drying rack or other metal grate to put on top of baking sheet and aluminum foil to protect the pan.
Note: Don’t be afraid to double this recipe for an extra big crowd.
- Preheat the oven to 375 degrees F.
- Slice each jalapeño down the middle and remove both the stem and the seeds. To remove the seeds you can either use a spoon or your finger. If desired, this step can be done while wearing latex gloves, but whatever you do don’t rub your eyes after handling the pepper seeds!
- Cut the raw bacon in thirds using either a knife or culinary scissors.
- Using a spoon, fill the jalapeño halves with cream cheese. It’s okay if it gets a little messy.
- Wrap one small piece of bacon around each cream cheese-filled jalapeno with the bacon seam on the bottom.
- Protect the baking sheet with a piece of foil and place a drying rack or other cooking rack on top of the foil-lined baking sheet. Place the completed jalapeños on the rack so the bacon grease can drain onto the foil.
- Bake at 375 degrees F for 20 – 25 minutes or until the bacon looks brown and crisp.
Serve warm and enjoy!