6 large jalapeño peppers, halved lengthwise and seeded
¾ cup pimiento cheese
2 tablespoons pepper jelly, warmed
Instructions
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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/bacon-jalapeno-poppers/