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