Pimiento Cheese Jalapeño Poppers

Pimiento Cheese Jalapeño Popper image

One of our friends always makes jalapeño poppers whenever we get together. It’s not that they’re a showy dish — in fact, I think their simplicity is part of their addictive charm. I admit that at first I was wondering why they were always on the table, but now I seek them out eagerly. After all, there’s a reason why they’re called poppers.

I might have to switch it up a little on the popper front, though, because these pimiento cheese jalapeño poppers are basically the best way to kick off your end-of-summer party. Why use cream cheese when you can use pimiento cheese, right? (And no, my pimiento cheese does not have cream cheese in it. I can’t do that to my Texan friends.)

Pimiento Cheese Jalapeño Popper ingredients

Honestly, for these poppers the hardest part is getting the bacon to stay wrapped around the peppers. Or maybe waiting for the peppers to cool down enough to eat without searing the top of your mouth. Whichever. The point is, even when making pimiento cheese from scratch, the whole dish comes together quickly, and you can even be a party ninja and do everything in advance, then toss ‘em on the grill or in the oven when the first guests arrive. Twenty minutes later, boom! Mouthful of happiness right there, folks.

I used aged cheddar in these, but you can really use whichever kind of cheddar you prefer. Sharp cheddar is classic, but smoked gouda is also darn good. The great thing is that this makes far more pimiento cheese than you need for the jalapeños, which means you can either set the rest out with a bowl of crackers or make the best darn grilled cheese in history.

Pimiento Cheese Jalapeño Popper photo

I made these pimiento cheese jalapeño poppers as part of the August Progressive Eats! Jump below the recipe for more information on our fun monthly progressive dinners, and get the rest of this month’s recipes.

Pimiento Cheese Jalapeño Poppers

Ingredients

  • 7 to 8 ounces cheddar (or use a mix of cheeses)
  • 2/3 cup mayonnaise
  • 2 ounces diced pimientos
  • 1 teaspoon grated shallot
  • Pinch cayenne pepper, plus more to taste
  • 1/4 teaspoon salt
  • 10 jalapeños
  • 8 strips bacon

Instructions

  1. Shred cheese and set aside.
  2. Stir together mayonnaise, pimientos, shallot, cayenne, and salt. Fold in cheese. This can be made ahead of time and stored in the fridge until ready to use.
  3. Preheat oven to 400°F or prep grill.
  4. Halve jalapeños lengthwise and remove seeds. Fill each cavity with pimiento cheese.
  5. Slice bacon into halves or thirds (depending on size of slices) and wrap around each jalapeño, securing with a toothpick if necessary.
  6. Bake for 20 minutes, or grill 10-15 minutes.
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Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

This month’s theme is Summer Barbecue hosted by Liz of That Skinny Chick Can Bake. You’ll love all the summertime recipes that will be perfect for your next cookout or Labor Day gathering.

Main Course

Appetizers

Bread

Salad

Soup

Sides

Beverage

Desserts

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19 Responses to Pimiento Cheese Jalapeño Poppers

  1. Liz August 26, 2014 at 5:18 am #

    Wow! I love, love your twist on jalapeno poppers! These would fly off the table!!!

    [Reply]

  2. Jamie August 26, 2014 at 7:04 am #

    Mmmmm these are the best party appetizers and especially for a barbecue! I’ve never had pepper poppers but I want to now. I love the filling with either smoked gouda or sharp cheddar! I agree with Liz… these would be eaten in a flash (if they made it out of the kitchen)!

    [Reply]

  3. Jenni August 26, 2014 at 7:16 am #

    This is a dangerous recipe! I would eat them all by myself, and then enjoy the rest of the pimiento cheese all by itself. Maybe on crackers. Maybe not. =)

    [Reply]

  4. Ansh August 26, 2014 at 9:47 am #

    When I make these for a BBQ .. ( I will surely make them this weekend) I might not have enough leftovers to serve to anyone. They will never make it to the dinner table :) ) Excellent recipe.

    [Reply]

  5. melissa August 26, 2014 at 10:04 am #

    Yum. :) You might try toothpicks or several of them on a mini-skewer to keep the bacon in place.

    [Reply]

  6. Wendy Read August 26, 2014 at 12:44 pm #

    So perfect using PImento cheese!!! Love this and gorgeous photos too :) Pinning for later, these are a must try.

    [Reply]

  7. Jane, The Heritage Cook August 26, 2014 at 6:39 pm #

    Fantastic idea to use pimiento cheese! I love that you made these open-faced – so much prettier than the whole peppers and the heat is dialed down for sensitive folks. There is no way any of these would be left on a buffet!

    [Reply]

  8. Lana@NeverEnoughThyme August 27, 2014 at 2:00 pm #

    From this Georgia girl – thank you for not putting cream cheese in the pimiento cheese! And what a fantastic twist on poppers these are!! Great addition to a cookout menu. Or with afternoon drinks. Or a football game. Or…

    [Reply]

  9. Barbara @ Barbara Bakes August 30, 2014 at 10:09 am #

    I love stuffed peppers. What a great way to change it up.

    [Reply]

  10. Sam @ My Carolina Kitchen August 30, 2014 at 11:08 am #

    What a great idea to stuff the jalapenos with pimento cheese. I’m a southern gal and everything is better with a little pimento cheese :)
    Sam

    [Reply]

  11. MIss @ Miss in the Kitchen.com September 13, 2014 at 11:14 pm #

    Bacon and pimento cheese is the best combo ever! I need to make these asap!

    [Reply]

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