I Serve Bacon Wrapped Jalapeño Poppers at Every Super Bowl Party
I serve my Bacon Wrapped Jalapeño Poppers at every Super Bowl party because they always disappear. Each year I make a few more than the last, and by the end of the night, I find the plate to be hopelessly empty. But I get it. People love bacon. And on top of loving bacon, people love a savory and tangy cream cheese stuffed pepper. When you put those two things together, you should just expect shortages.
There are a few secrets that make these jalapeño poppers a favorite: first, I always use thick-cut bacon. It might seem obvious, but really good bacon makes a world of a difference. Wright Brand bacon is consistently delicious and it renders just the right amount of fat without leaving the bacon shriveled and unappetizing. As the poppers bake, the fat from the bacon that coats the pepper allows the heat from the oven to conduct onto the jalapeño’s surface, making it blister and char in spots. And that—for a roasted pepper—is a very good thing.
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The next secret is to deseed each of the jalapeños thoroughly before stuffing them, ensuring that none of them are too spicy for any heat-sensitive guests. This includes scraping out any white membranes inside the pepper as well as the white seeds. The heat of the pepper resides in those membranes and seeds, and if you clean them out, the pepper will only have a slight kick of heat matched by the jalapeño’s natural sweetness after it’s roasted.
The last secret to this recipe is the flavor combination that goes into the cream cheese filling. As simple as it is, the duo of garlic powder and Worcestershire sauce makes the cheddar-cream cheese mixture extra savory and ideal for the sweet spiciness of the roasted pepper. Together, these steps produce a perfect bite-size Super Bowl snack that will not make it to the end of the night. But I guess that’s a good thing after all.