This is a sponsored post written by me on behalf of Tyson Foods, Inc. All opinions are entirely my own.
In the South, football is no joke, and neither is our food.
Anytime we get to create a recipe with Wright® Brand Bacon, we know it is going to be amazing. This easy recipe for Pimento Cheese Bacon Jalapeño Poppers is an instant classic for all of your parties, especially on game day.
With only 8 ingredients, you are going to love this savory, salty + spicy appetizer. Seriously, can it get any better than homemade pimento cheese loaded on fresh jalapeños then wrapped with bacon?
Nope. It doesn’t. Get in the game and make these NOW.
Pimento Cheese Bacon Jalapeño Poppers, ya’ll.
In Tennessee, a tailgate party or homegate party does not happen without Wright Brand Bacon. Bigger, better bacon is always a winner at our house, especially when it involves a ton of cheddar cheese and jalapeño peppers.
When in doubt of what to make at your next football gathering, just grab some bacon. Trust me, everyone will be happy. You can find Wright Brand Bacon in the refrigerated section at your local Kroger.
Grab your favorite pimento cheese or make your own. We like to use homemade because we can use cheddar cheese. Most store bought pimento cheese varieties are made with processed American cheese. No shame in that, but it doesn’t hold up as a jalapeño pepper stuffing as well as our sweet-meets-sharp version.
A lotta cheese, some red bell peppers and a little mayo later and you have the cheese stuffing dreams are made of.
What? You don’t dream about pimento cheese? (You may want to get your priorities straight.)
To control the level of heat in these Bacon Jalapeño Poppers, scoop out all of the seeds using a spoon. Be sure to get the membrane and white part in the peppers.
If you like yours super hot, leave some seeds. Me? I like to scoop them all out. I love the almost sweet flavor of roasted jalapeño peppers. (No worries, you will still get a spicy kick to pair with the sweet and salty pimento cheese stuffing.)
If you love this game day instant classic recipe, check out more:
Slice the Wright Brand Hickory Smoked Bacon in half lengthwise. You can use a whole slice if you want, but we wanted to get a nice crisp finish on our Pimento Cheese Bacon Jalapeño Poppers. So we cut it in half.
If you are grilling the Bacon Jalapeño Poppers be sure to wrap them super tight and cover the cheese. We opted to bake these in the oven on a wire rack. (Less cheese spillage = more yummy in your mouth.)
Pop your Pimento Cheese Bacon Jalapeño Poppers in the oven for about 35 minutes on 375 F. Then turn the oven on broil for 3 to 5 minutes at the end to get a nice crisp.
Your cooking time will vary based on your oven and amount of bacon. Feel free to cook them as long as you’d like without burning. As long as you have the jalapeño poppers securely wrapped in bacon and turned open side up, they shouldn’t spill too much cheese.
Cool slightly before serving. My kids love them dipped in sour cream to cool the spice. Me? I like my Pimento Cheese Bacon Jalapeño Poppers straight up.
Aren’t these gorgeous? Seriously, game day recipes don’t get better than this.
Pimento Cheese Bacon Jalapeño Poppers
- 12 slices Wright Brand Hickory Smoked Bacon
- 12 fresh jalapeños
- 3 heaping cups shredded sharp cheddar cheese
- 1/2 cup red bell peppers small diced
- 1/2 cup mayo
- 1 tablespoon granulated sugar optional
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
Preheat oven to 375 degrees F. Place a wire rack over a baking pan.
Combine the shredded cheese, mayo, diced red bell peppers, Worcestershire sauce, sugar and black pepper. Stir to combine well. Set aside.
Cut jalapeños in half lengthwise. Scoop out the membranes and seeds using a spoon.
Fill each jalapeño half way with the pimento cheese mixture.
Slice the bacon slices in half lengthwise. Roll each cheese filled jalapeño pepper with a half slice of bacon.
Place the bacon wrapped jalapeño peppers on the wire rack. Bake for 35 minutes at 375 degrees F. Turn the oven on broil, and broil for 3 to 5 minutes until the bacon is browned and the cheese is bubbly.
Let cool slightly before serving.