Recipe
Bacon-Wrapped Jalapeño Poppers
Turn up the heat on game day or party snacking with bacon-wrapped jalapeño poppers stuffed with a creamy blend of Boar's Head® Sharp Wisconsin Cheddar, Bold 3 Pepper Colby Jack®, and cream cheese, then baked and broiled until the bacon is crispy and the cheese is perfectly melty.
Total Time40 mins
Ingredients
8oz
Cream cheese, at room temperature1cup
Sharp Wisconsin Cheddar Cheese - Yellow, shredded2cups
Bold 3 Pepper Colby Jack® Cheese, shredded½cup
Cilantro leaves, chopped2tbsp
Chives, chopped½tsp
Garlic powder½tsp
Crushed red pepper flakes12
Large jalapeño peppers, halved lengthwise and seeded (24 halves)12slices
Butcher Craft® Extra Thick Cut Naturally Smoked Bacon, Product of Canada, cut in half, (approx. 24 half-slices; 1 half-slice per popper)12
ToothpicksInstructions
- 01Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- 02In a mixing bowl, add the cream cheese, shredded Boar's Head® Sharp Wisconsin Cheddar, shredded Boar's Head® Bold 3 Pepper Colby Jack, chopped cilantro, chopped chives, garlic powder, and crushed red pepper flakes. Stir until fully combined and smooth.
- 03Spoon the cheese mixture into each jalapeño half, filling them generously but not overpacking. You should have enough filling for all 24 halves.
- 04Wrap each stuffed jalapeño half with one half-slice of Butcher Craft Extra Thick Cut Naturally Smoked Bacon. Secure with a toothpick to hold the bacon in place.
- 05Arrange the wrapped jalapeños on the prepared baking sheet. Bake for about 20 minutes, or until the bacon is browned and crispy and the cheese is melted.
- 06Switch the oven to broil and cook for an additional 1–2 minutes to crisp the bacon further, watching closely to avoid burning.
- 07Remove from the oven and carefully remove the toothpicks before serving. Enjoy warm.
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