extra sharp cheddar

These delicious baked bites are game day staples and a classic party appetizer. Instead of uncooked bacon, I use thin pre-cooked bacon (Hormel Black Label works for me). If you use uncooked bacon, make sure to get THIN CUT. This ensures that the peppers and bacon will be cooked through at the same time.Use gloves or two plastic baggies over your hands to scoop out the ribs and seeds from the peppers. Otherwise you may experience burning fingers from the capsaicin in the peppers.

Bacon Wrapped Jalapeno Poppers

cream cheese (at room temperature)

cheddar (block cheese preferred)

garlic powder

onion powder

pepper

fine grain sea salt

jalapeno peppers (each 3 inches long)

bacon (or 24 thin slices pre-cooked bacon)

Sour cream

chives

Preheat the oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil

Place the cream cheese, grated cheddar, garlic powder, onion powder, ground pepper and sea salt in a large mixing bowl. Stir together with a rubber spatula. Fold together several times to make sure all the ingredients are well dispersed. Cover and set aside.

Slice the jalapenos in half lengthwise. Put on gloves and scoop the seeds and ribs out with fingers, or use a spoon to scrape them out. Place the hollowed pepper halves on the prepared baking sheet.

Fill the pepper halves with spoonsful of the cheese mixture, heaping them a little higher than the edges of the peppers (don’t overfill or the cheese will bubble out).

If using uncooked bacon, cut the slices in half so you have 24 pieces of bacon. Wrap each filled pepper with a bacon half so that the ends of the bacon meet underneath the peppers (seam-side-down, so to speak).

If using precooked bacon, wrap one whole piece of bacon around each filled pepper so that the bacon ends meet underneath the peppers.

Bake for 15-20 minutes, or until the bacon is browned and the peppers are softened.

Serve peppers warm with sour cream and chives. These are also great at room temperature.

Some say this classic pub snack originated in Kentucky, but you can typically find it in bars all around, usually served with warm pretzel bites or vegetables. There are two different styles of beer cheese: a spreadable, thick version and a creamier fondue-style type like this one. Though optional, adding a bit of miso brings out the beer flavor and adds a bit of saltiness that eliminates the need to add any salt to the dish. Either way, make sure to choose a beer that tastes good to you.

Beer Cheese

unsalted butter

all-purpose flour

yellow miso paste, optional

(12-oz can) Pilsner beer (or light beer of your choice)

milk

sharp Cheddar, shredded (about 4 cups)

smoked paprika (optional)

Salt (if not using miso)

Pretzel sticks, cut-up vegetables

In a medium saucepan on medium-low heat, melt the butter, then add the flour and whisk until smooth. Add the miso paste, if using, and mix until fully incorporated. Cook, whisking, until mixture is bubbling and smells nutty, about 3 minutes.

Gradually add beer and milk and whisk together until smooth. Let cook on medium-low for 4 to 5 minutes, stirring occasionally, until thickened. Remove from the heat, then add the cheese and whisk until melted and well incorporated. (The beer cheese will continue to thicken as it cools.) Stir in the garlic powder, onion powder and smoked paprika (if using). Taste and add salt, if necessary. Serve with pretzel sticks, vegetables or crusty bread.

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Bacon Wrapped Jalapeno Poppers

Beer Cheese

Top 2 extra sharp cheddar recipes from across the web

The most viewed extra sharp cheddar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bacon Wrapped Jalapeno Poppers

Beer Cheese

The most viewed extra sharp cheddar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine