It is almost Super Bowl game day and we all know what that means in the blog world. Finger food, appetizers, and everything gooey, cheesy and yummy! The other day I had the chance to get together with some of Utah's most amazing food bloggers and it was SO fun! I learned so much and had a great time sampling all of their amazing recipes. I wanted to come up with a new game day recipe for this event and I think I nailed it with these Bacon Cheddar Jalapeno Poppers. I love the popular bacon wrapped jalapeno peppers, but I wanted to make mine extra special. I wanted crispy bacon, not soggy, and I wanted the cheese filling to be bursting with flavor. My cheese filling is nothing ordinary. It has roasted garlic, carmelized onions, crispy bacon, green onions and different cheeses. Oh boy, the combination is down right scary-good. These poppers NEED to make it to your game-day spread, or you will be missing out!
Watch for all of these amazing recipes (pictured above) to be featured on my blog on the 26th--yes, I'm drooling, are you? In the mean time, make up a batch of these jalapeno poppers and get a head start on your meal planning for game day. Enjoy!
1/2 onion, diced
3 cloves garlic
1 Tbs. olive oil
1/2 lb. bacon
8 oz. cream cheese
1/2 cup monterey jack cheese
1/2 cup shredded colby jack cheese
8-10 jalapeno peppers, cut in half and seeds removed
3 cloves garlic
1/4 cup parsley, chopped
1 tsp. salt
1/2 tsp. black pepper
Heat your oven to 450 degrees. Slice the onions and place them on a baking stone or cooking sheet that has been drizzled with olive oil. Add the garlic cloves to the pan and toss in the olive oil as well. Season the onions and garlic with salt and pepper. Place in the oven for 5-8 minutes, or until the onions and garlic are tender and lightly roasted. When they are cooked, remove them from the oven and set aside, and turn the oven to 350 degrees. With a spoon and a knife, cut open the jalapeno peppers horizontally (leaving half of the stem on both sides). With a spoon, spoon out the seeds of the pepper and toss. Place the peppers in a baking pan that has been sprayed with non-stick cooking spray. In a saute pan, cook the bacon until it is crispy and golden brown. When it is cooked, drain on a paper towel to allow the grease to drain. In a food processor, add the cooked onions, garlic, cream cheese, parsley, salt, pepper and two different kinds of cheese. Pulse the mixture until the cream cheese breaks down and starts to incorporate. Crumble the bacon and stir into the cheese mixture. If you want extra bacon on top of the peppers, you might want to cook the whole pound of bacon and use half for the topping.
When your cheese mixture is combined, spoon a couple teaspoons of the mixture into the body of the jalapeno pepper (depending how large the pepper is). Continue to fill the peppers with the cheese mixture. When you are done filling all of the peppers, place them in the oven at 350 degrees and bake until the cheese is melted and they are golden brown. Serve warm and garnish with fresh parsley or crumbled bacon.