With the Super Bowl coming up this weekend I thought I would share one of my favorite finger food recipes. There are many variations of jalapeño poppers out there, but these are my favorite. They are absolutely evil and they are sure to start your Super Bowl party off with a bang. These are perfect balance of spicy, salty, and tangy. Make three times more than you think you will need, just trust me on that. Most people end up inhaling several. They really are that good.
Note: Poppers can be prepared a day ahead of time and kept in the fridge right before cooking if needed. These can also be finished off on the bbq instead of the oven to give them a nice smoky flavor.
5 jalapeños, seeded and deveined based on desired heat
5 slices (about 1/4” thick) of cheddar cheese cut in half lengthwise
5 slices of bacon cut in half
1/4 c of your favorite bbq sauce
- Preheat oven to 400º.
- Place bacon in a large pyrex dish so that the slices do not overlap.
- Pre-cook the bacon in the oven for 8 minutes flipping once halfway through. You do not want the pieces to be overcooked. They should still be partially raw and flexible so that you can easily wrap the slices around the poppers.
- While the bacon is cooking, place a block of cheddar cheese in each jalapeño half. You may need to cut the cheddar block slightly shorter to fit within the pepper’s cavity. The pepper will fill in with the cheese once melted.
- When all of the jalapeños are filled, and the bacon has cooled, wrap the half slice of bacon around each jalapeño. Secure the bacon with a toothpick if necessary.
- Place wrapped poppers on a baking sheet and dab with bbq sauce.
- Cook in the oven for 10–14 minutes or until bacon looks cooked through and cheese is melted and bubbly. If you want to give the bacon a little extra crisp turn on the broiler for a minute before removing from the oven.
- Dab with additional bbq sauce before serving.
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