Southern Roots Sisters Jalapeño Poppers
Peach jam and bacon give a smoky sweetness to these poppers.
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Ingredients
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- 8 ounce package of Hiland cream cheese, room temperature
- 12 large jalapeño peppers
- 1 1/2 cups finely shredded sharp cheddar cheese
- 1 3/4 teaspoons Head Country Original Championship Seasoning
- 12 slices Bar-S smoked bacon
- 1/2 cup Southern Roots Sisters Peach Pepper Jam
- 1 jar Augusto’s Green Sauce (for dipping)
- Toothpicks
- Parchment paper
- Heat oven to 400 degrees. Place cream cheese in large mixing bowl and allow it to soften.
- Meanwhile split the peppers lengthwise, remove and discard the seeds and veins. Prepare a large baking sheet with parchment paper.
- Make the filling by combining cream cheese with cheddar cheese. Add the seasoning and mix well using a rubber spatula.
- Stuff the jalapeños by dividing the filling between the halved jalapeños (about 1 tablespoon per half). Smooth out the filling so it is flush with the tops of the peppers
- Remove the bacon from the package, and cut each slice in half. Wrap each half slice of bacon around each stuffed pepper. Secure with a toothpick and arrange on the parchment lined pan.
- Bake the poppers for about 20 minutes, until the bacon is crispy and the filling is melted and lightly browned. Remove pan from oven and coat the poppers using 1⁄2 cup of the Peach Pepper Jam and a pastry brush. Return the poppers to the oven and bake for an additional 8-10 minutes. Once removed allow these to cool until the filling begins to set up. Serve with a side of Augusto’s Green Sauce for dipping.