Bacon Wrapped Jalapeño Poppers
Main Ingredient: Vegetables
Yield: 24 poppers
Recipe courtesy of Nancy Olson, Finalist in the 2015 Black Creek® “Everything's Better with Cheddar” recipe contest
-
- Prep
- 10
-
- Total
- 35
-
- Serving
- 24 poppers
Ingredients
- 12 jalapeño peppers
- 4 ounces cream cheese
- 1 c. Cheddar cheese, shredded
- 1/2 c. Stella® Parmesan cheese, grated
- 1 pkg. bacon
- 2 tablespoons shallots, diced
- 1 tbsp. garlic, minced
Directions
- Start with a dozen jalapeño and cut them in half lengthwise. Remove or leave in the seeds depending on much heat you like. Mix the cheeses, shallots and garlic together in a small bowl. Stuff the cheese mixture into the pepper.
- Cut a package of bacon in half then wrap the jalapeño halves in the bacon and secure with toothpicks. Preheat the oven to 375 degrees F. Put the peppers on a cookie sheet and place in the oven for 25 minutes or until the bacon is cooked and the cheese is melted.
AUTHOR'S NOTE:
- If you like you can put the two halves of the pepper together and then wrap with bacon.
BLACK CREEK® PRODUCTS USED IN THIS RECIPE
Black Creek® Sharp Cheddar Cheese (Aged 9 Months)
Black Creek® Cheddar cheeses are made using old-world craftsmanship by Gregg Palubicki, a certified Wisconsin Master Cheesemaker. The result? The finest in premium Wisconsin Cheddar cheese with a dedication to quality you can taste.
Black Creek® Extra Sharp Cheddar Cheese (Aged 2 Years)
Black Creek® offers award-winning premium Cheddar cheeses that are recognized for their rich and creamy taste. Each of the brands’ offerings is carefully selected to ensure you receive a consistently delicious cheese that’s perfect for snacking.
Black Creek® Extra Sharp Cheddar Cheese (Aged 3 Years)
For over a century, farm fresh milk from the heart of America’s Dairyland has been finely crafted into classic, naturally-aged cheeses under the watchful eyes of certified Wisconsin Master Cheesemakers. Black Creek® Extra Sharp Cheddar Cheese is made using these same time-honored traditions and carefully aged for three years to build a full, richly sharp flavor and delightfully crumbly texture.
