I’m not going to bore you with some amazing story about the first time I ever tried jalapenos or how life as a mom is busy and I need quick recipes. Not today, friends! Today we cut right to the chase. A friend of mine shared this super easy appetizer recipe with me and it uses two of my favorite ingredients… colby jack cheese and BACON! Seriously. This bacon jalapeno poppers recipe turns out delicious every time and it’s so easy to make. Perfect for holidays, big game football party, and other get togethers.
Colby Jack Cheese And Bacon Jalapeno Poppers Recipe
If you are hosting the watching of the big game at your house or the holidays this year then this is the appetizer you’ll want to serve. Perfect New Years Eve appetizers, too!
Don’t miss any of the other easy recipes on Seeing Dandy!
Easy Appetizer Recipe Perfect For The Big Game Football Party
What you’ll need to make these jalapeno poppers:
Jalapenos (I bought a bunch of them, they were so cheap)
1 8oz block of cream cheese (softened to room temperature… this just makes it easier to mix)
1 cup + of Colby Jack Cheese
BACON! One package is more than enough
Preheat oven to 400
What you’ll do:
First slice you jalapenos length wise. Then scoop out all of the seeds and membrane (the white stuff)… This is where the heat come from. If you like the spicy taste, leave some of the membrane in.
Now combine your room temperature cream cheese and the colby jack cheese. I’m sure you could use cheddar too. I just grabbed a handful of cheese and threw it in. Then once I had it all mixed together I ended up adding more because it just looked like it need it. Does that make sense?
Now slice you bacon into 1/3’s. This was just the right length for most of the peppers, but since not all of the peppers were the same size I think you could do 1/2.
Once you’ve mixed everything together spoon the cheese mixture into the halved jalapenos, in a similar fashion to putting peanut butter in celery.
Now that they’re filled take the pepper and wrap the bacon slice around the whole thing, and stick a tooth pick through the bacon and pepper. I found that having the ends of the bacon on the bottom helped the filling stay in place while you bake them.
Place the peppers on a cookie sheet and then into the oven for about 15 minutes. A silicone baking mat is the best way to keep the poppers from sticking. You can try this set of 3 sizes HERE. Once they’re cooked turn the broiler on and broil them for about 5 minutes. If you let them stay in too long the filling starts to ooze out (like mine! haha), but it doesn’t hinder the taste at all. Trust me.
Take them out and if you can wait before munching, let them cool a bit. Then eat them up! They’re so good and perfectly spicy. I love that they’re baked not deep fried, making them naturally gluten free! And you know that Seeing Dandy is all about the gluten free recipes. I served this appetizer as a side to pulled pork sandwiches but they could totally be the main dish! I was able to get 22 stuffed peppers from this recipe (I already ate one before I snapped the picture ha!).
P.S. They’re pretty delicious cold, too!
Many will make the perfect New Years Eve appetizers that everyone will love!