Bacon-Wrapped Jalapeño Poppers

Make room in your Super Bowl spread for these Gouda-filled beauties

Game day is taken quite seriously around these parts, and we're on team Tex-Mex. On our starting lineup for our football feast are these jalapeño poppers, stuffed with gooey cheese and blanketed with bacon.

To make them, mix ¼ cup of chopped green scallions with 8 ounces of softened cream cheese. Slice 16 jalapeños in half lengthwise, leaving the stems intact; gently scoop out the seeds and ribs; and place the halves on a sheet pan. Cut 4 to 6 ounces of smoked Gouda into sticks that will fit into the halved jalapeños and slice 8 strips of uncooked bacon in half.

To assemble the poppers, take one halved jalapeño, and fill it with about a tablespoon of the scallion-cream cheese mix and one stick of smoked Gouda, pushing it down into the cream cheese. Place the matching jalapeño half on top-don't worry, any overflowing cream cheese will act as glue for the halves. Wrap a slice of bacon around the stuffed pepper, then set it on the sheet pan with the bacon seam-side down, so it won't unravel when baking. Repeat with the rest of the peppers and bake at 425° for about 30 minutes until the bacon is crispy and the peppers are soft.

Get more jalapeño popper recipes:

- Classic Cheddar-Stuffed Poppers

- 3-Cheese Roasted Jalapeños from Rachael Ray

- The Best Jalapeño Popper Bites