It’s September, football has started and that means GAME DAY APPETIZERS! That’s my favorite part of football season anyway. There are lots of ways to make poppers, they can be a bit more refined, with goat cheese and balsamic, like Honey Balsamic Jalapeno Poppers or more traditional. This recipe screams Texas to me, with the combo of bacon, cream cheese and cheddar cheese and topped with BBQ sauce. Who’s hungry?
12 jalapenos, sliced in half
8 oz. cream cheese
6 oz. shredded cheddar cheese
12 slices of bacon, cut in half
¼ cup BBQ sauce
Let cream cheese sit on the counter for about 30 minutes to soften. While preheating oven to 425 degrees, cut stems from jalapenos and slice in half lengthwise, removing ribs and seeds. Mix together softened cream cheese and shredded cheddar. Spread an equal amount of cheese mixture in each halved pepper and wrap with a half slice of bacon. If the slices aren’t big enough to wrap around completely, they can be secured with a toothpick, but I usually do without. Place jalapenos on cookie sheet in 425 degree oven for 20 minutes, or until bacon is cooked. Make sure the pan has a raised lip so the oils from the bacon do not spill while cooking. Brush with BBQ sauce, then return to the oven for 5 minutes more. Enjoy!
I love make-ahead appetizers. The more I can have done before the day of a party, the better. And if a make-ahead appetizer has cheese and bacon in it… that’s even better! You know, because there is cheese and bacon in it. And then rolled in more bacon and toasted pecans. This Bacon Cheddar Cheese Ball is the perfect make-ahead appetizer to make for Super Bowl or to bring over to a friend’s house. It can also be served at room temperature – so it’s easy, cheesy, and delicious!
12 oz. cream cheese, at room temperature
6 slices thick cut bacon, cooked crisp and crumbled
¼ cup finely chopped pecans, toasted
6 oz. cheddar, finely shredded
2 tbsp. green onion, finely chopped
¼ tsp. garlic powder
3 dashes Worcestershire sauce
Salt and pepper, to season
Take cream cheese out of refrigerator and remove from foil wrappers to allow it to come to room temperature (it will be easier to fold in other ingredients). In a small bowl, combine toasted pecans and 2 slices crumbled bacon for outer coating. In a separate bowl, mix together cream cheese, cheddar cheese, 4 slices crumbled bacon, green onions, garlic powder, Worcestershire sauce, salt and pepper until fully incorporated. Using your hands, form into a ball and roll in bacon and pecan mixture. Wrap in plastic wrap and put in refrigerator. When ready to serve, remove from refrigerator 1 hour before serving and arrange on platter with crackers. Enjoy!
This take on a classic jalapeno popper gets a twist from using tangy goat cheese and a sweet honey balsamic drizzle. This recipe makes 30 delectable poppers, so perfect for a holiday get together or game day appetizer. Who doesn’t love the combination of bacon with something sweet? WARNING, these are addictive!
10.5 oz. package goat cheese (I used Costco’s Kirkland brand)
15 jalapenos, sliced in half the long way, ribs and seeds removed
1 lb. package of bacon (15 slices), cut in half
3 tbsp. honey
1 tbsp. balsamic vinegar
Take goat cheese out of the refrigerator approximately 30 minutes before preparing so that it’s soft enough to spread into jalapenos. While preheating oven to 425 degrees, cut stems from jalapenos and slice in half lengthwise, removing ribs and seeds. This will cut down spice considerably from the peppers once they are cooked! Spread an equal amount of goat cheese in each halved pepper and wrap with a half slice of bacon. If the slices aren’t big enough to wrap around completely, they can be secured with a toothpick, but I usually do without. Place jalapenos in roasting pan or cookie sheet in 425 degree oven for 20-25 minutes, or until bacon is cooked. Make sure the pan has a raised lip so the oils from the bacon do not spill while cooking! Once bacon is beautifully browned, remove from oven and let drain on a paper towel. Wisk together honey and balsamic vinegar. Transfer peppers to a serving platter and drizzle with honey mixture before serving.