This four-ingredient recipe is perfect for parties, potlucks, or tailgates. If you don’t have small skillets, use a 10-inch skillet.
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
- Preheat oven to 400°.
- 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.
- Spoon pimiento cheese into pepper halves. Place 4 prepared pepper halves in each skillet.
- Bake until cheese is bubbly, 8 to 10 minutes. Top with bacon, and drizzle with warm pepper jelly.
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!