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.)
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.
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.
- 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
- Shred cheese and set aside.
- 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.
- Preheat oven to 400°F or prep grill.
- Halve jalapeños lengthwise and remove seeds. Fill each cavity with pimiento cheese.
- Slice bacon into halves or thirds (depending on size of slices) and wrap around each jalapeño, securing with a toothpick if necessary.
- Bake for 20 minutes, or grill 10-15 minutes.
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.
- That Skinny Chick Can Bake – Whiskey Marinated Pork Tenderloin
- Sunchowder’s Emporia – Grilled Tequila Lime Shrimp Skewers
- Stetted – Pimiento Cheese Jalapeño Poppers
- Barbara Bakes – Cheesy Garlic Bread
- Healthy. Delicious.– Grilled Vegetable Panzanella
- Pastry Chef Online – Grilled Vegetable Gazpacho
- Never Enough Thyme – Curried Corn
- The Heritage Cook – Amped up BBQ Beans
- SpiceRoots – Grilled Rosemary Potatoes
- Miss in the Kitchen – Summer Fruit Spritzers