This is a version of the gastropub classic that you can make in the oven without sacrificing any flavor

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If your favorite fried treat is jalapeno poppers, you’re not alone. The spice of the pepper plus the mild creaminess of the cheese, all wrapped up in a deep-fried crunch make this the kind of snack you can be confident everyone at your table will love. But if you don’t own a deep fryer, you might find them difficult to replicate at home. Enter: Southern pimiento jalapeno poppers!
This is a version of the gastropub classic that you can make in the oven without sacrificing any flavor. And since they’re not deep-friend, you can justify wrapping them in bacon and having about twice as many per person, right?
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Cooktop Cove
Southern pimento jalapeno poppers
10
15 minutes
15 minutes
30 minutes
10 fresh jalapeno peppers
6 ounces cream cheese, softened
½ ounce cheddar cheese, shredded
3-4 jarred pimientos, drained and diced
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
10 slices bacon, thin cut)
Preheat the oven to 425 degrees Fahrenheit.
Wearing gloves or using the plastic bag the peppers came in as gloves, cut the jalapenos in half length-wise and use a spoon to scoop out and discard the seeds and ribs.
In a medium bowl, combine the cheeses pimientos, onion powder, garlic powder, paprika, salt and pepper. Mix until thoroughly combined.
Transfer the cheese mixture into a plastic bag and cut off one of the bottom corners. Use that hole to pipe the cheese mixture into your jalapeno halves.
Finally, wrap each jalapeno popper with a slice of bacon and arrange on a baking sheet lined with parchment paper.
Bake the poppers for 15-20 minutes or until the bacon is nice and crispy. Serve immediately.
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