Bacon Wrapped Jalapeño Poppers
Main Ingredient: Vegetables
Yield: 24 poppers
Recipe courtesy of Nancy Olson, Finalist in the 2015 Black Creek® “Everything's Better with Cheddar” recipe contest
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- Prep
- 10
-
- Total
- 35
-
- Serving
- 24 poppers
Ingredients
- 12 jalapeño peppers
- 4 ounces cream cheese
- 1 c. Cheddar cheese, shredded
- 1/2 c. Stella® Parmesan cheese, grated
- 1 pkg. bacon
- 2 tablespoons shallots, diced
- 1 tbsp. garlic, minced
Directions
- Start with a dozen jalapeño and cut them in half lengthwise. Remove or leave in the seeds depending on much heat you like. Mix the cheeses, shallots and garlic together in a small bowl. Stuff the cheese mixture into the pepper.
- Cut a package of bacon in half then wrap the jalapeño halves in the bacon and secure with toothpicks. Preheat the oven to 375 degrees F. Put the peppers on a cookie sheet and place in the oven for 25 minutes or until the bacon is cooked and the cheese is melted.
AUTHOR'S NOTE:
- If you like you can put the two halves of the pepper together and then wrap with bacon.
Suggested Cheeses
Salemville® Reserve
Salemville® Reserve, an extra-aged blue cheese, is the cream of the crop of the Salemville® blue cheeses.
Salemville® Gorgonzola
Salemville® Gorgonzola Cheese gained widespread fame by winning “Best American-Made Blue Cheese” at the World Championship Cheese Contest in 2000.
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