Tailgate Game Day Lunch: Street-Style Bacon-Wrapped Jalapeño Poppers with Smoky Chipotle Sauce

Allergens

Dairy (cream cheese), Eggs (may be present in bacon if cured with egg wash), Gluten (panko breadcrumbs)

Ingredients

• 12 large jalapeños
• 8 oz cream cheese, softened
• 4 oz sharp cheddar cheese, shredded
• 1 cup cooked bacon, crumbled (plus extra for wrapping)
• 1/2 cup panko breadcrumbs
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1/4 cup smoky chipotle sauce (see recipe below) Smoky Chipotle Sauce:
• 1/2 cup mayonnaise
• 2 tablespoons chipotle peppers in adobo sauce
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (205°C).
2. Cut the jalapeños in half lengthwise, remove seeds and membranes, and set aside.
3. In a medium bowl, combine cream cheese, cheddar cheese, crumbled bacon, breadcrumbs, garlic, salt, pepper, and parsley. Mix well.
4. Stuff each jalapeño half with the cream cheese mixture, then wrap each popper with a slice of bacon to secure the filling. Place on a foil lined baking sheet, seam side down.
5. Bake for 20 25 minutes, or until bacon is crisp and poppers are heated through.
6. While the poppers are baking, prepare the smoky chipotle sauce by combining mayonnaise, chipotle peppers, adobo sauce, apple cider vinegar, salt, and pepper in a small bowl. Whisk until smooth.
7. Remove poppers from oven and let cool slightly. Drizzle with smoky chipotle sauce and serve immediately.

Chef’s Insight

The key to these poppers is balancing the heat of the jalapeños with the creaminess of the filling and the smoky, tangy sauce. Feel free to adjust ingredients to your preferred spice level.

Notes

This recipe calls for the use of fresh jalapeños; however, canned or pickled jalapeños can be used as a substitute if needed. Additionally, bacon can be substituted with a plant-based bacon alternative for a vegetarian option.