Bacon-Jalapeño Poppers

Bacon-Jalapeño Poppers

This four-ingredient recipe is perfect for parties, potlucks, or tailgates. If you don’t have small skillets, use a 10-inch skillet.

Bacon-Jalapeño Poppers
Yields: Makes 12
  • 6 slices bacon, cut into ½-inch pieces
  • 6 large jalapeño peppers, halved lengthwise and seeded
  • ¾ cup pimiento cheese
  • 2 tablespoons pepper jelly, warmed
  1. Preheat oven to 400°.
  2. Heat 3 (5½-inch) cast-iron skillets over medium-high heat. Divide bacon among skillets; cook, stirring frequently, until crispy, about 8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels. Leave drippings in pan.
  3. Spoon pimiento cheese into pepper halves. Place 4 prepared pepper halves in each skillet.
  4. Bake until cheese is bubbly, 8 to 10 minutes. Top with bacon, and drizzle with warm pepper jelly.

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  1. Won’t those jalepeno peppers set my mouth afire? They look super yummy and great to take to the office but my comrades might develop suspicions toward me.

    • Hi Kate! Because the jalapeños are seeded, this recipe isn’t overly spicy. The pepper jelly does add a kick though! I think your coworkers would love this recipe!


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