Let’s Rodeo! with Bacon-Wrapped Jalapeño Poppers

Go Texan! at home with Bacon-Wrapped Jalapeño Poppers.

Happy Go Texan Day! 

As we get into the full swing of rodeo season in Houston, a lot of us are thinking about what we’re going to eat. Sausage on a stick? Barbecue-stuffed potato? So many options. 

But you’ve got to get to the rodeo for the real deal. Because let’s face it: There is no point trying to fry an Oreo or make a giant turkey leg at home. Believe me, I thought about all of that and then decided we should leave all the classics to the experts and get our carnival food where it belongs: at NRG. 

Still, we want to bring our Texas spirit home, at least for the next three weeks. So this weekend, let’s wear our boots and hats and play a whole lot of Willie Nelson. And let’s make dinner fit the theme with Bacon-Wrapped Jalapeño Poppers.

Are Jalapeño Poppers what you think of when you think Rodeo food? Me either. But they’re pretty Texan: jalapeños, bacon, cheese. That couldn’t be bad no matter what they make you think of. 

The bonus is Bacon-Wrapped Jalapeño Poppers are super easy. More “assembly” than “cooking.” Maybe you should assemble some real quick, break out the Big Red or Shiner Bock and have your own version of rodeo at home. Sounds pretty fine, doesn’t it?

Bacon-Wrapped Jalapeño Poppers

Ingredients: 

12 jalapeños
8 ounces cream cheese, softened        
8 ounces grated sharp cheddar cheese    
1 clove garlic, minced                
Salt                         
Fresh ground pepper                
12 slices bacon (not thick-cut), cut in half    

Recipe directions: 

Preheat the oven to 400 degrees.

Slice the jalapeños in half length-wise. With a spoon or a paring knife, remove the seeds and white membrane. You can leave the stems on or cut them off. 

Mix together the cheeses and the garlic. Season with salt and pepper. Fill each jalapeño half with a scoop of the cheese. Wrap each jalapeño with a slice of bacon, and secure with a toothpick.

Bake the jalapeño poppers on a baking sheet for 25 minutes, or until the bacon is crisp and the cheese is bubbly. Let cool for 10 minutes before serving.