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.
Recipe by Taste of the South at