Cooking has always been very nostalgic for me. Each recipe that I make brings a certain memory, whether it was a specific time I made the dish or just whatever was going on in my life when I first started making the recipe.
These Bacon Wrapped Jalapeño Poppers provide some of my favorite memories and bring me back to the early days of my relationship with my boyfriend. We cook together a lot now, but this was the first recipe we really made when we started dating. He discovered these little gems in college and called them Buffalo Turds, but for some reason that name freaks me out and I just cannot bring myself to refer to them as that, so I’ve changed up the name a little bit! 🙂 Over time my memories associated with these jalapeño poppers have grown, as I can recount serving these on numerous nights with friends while enjoying many laughs and football games, but I will never forget the initial memories associated with making these.
We love to make these poppers for football game watching parties of all sizes, as the recipe is very easy to cut in half or double depending on the number of people who will be enjoying them. However, it is not uncommon for us to make the full recipe just for the two of us! They are just that good and always a crowd pleaser! Make these for your game watching party or tailgate this weekend, and I can guarantee that you will be the talk of the party and for future parties to come!
What about you all? Do you have any fond memories associated with certain recipes or foods? I would love to hear them!
- 12 pieces of Bacon
- 12 Jalapeños
- 4 oz. Chorizo
- 8 oz. Philadelphia Cream Cheese, softened
- Preheat the oven to 350 degrees F.
- On a cookie sheet, spread out the bacon and bake for 15 minutes. Once cooked about halfway through, remove from the oven and cut each slice in half.
- Slice the jalapeños in half lengthwise. Remove the seeds and membrane with a spoon. If you want an extra spicy kick, save the seeds from one jalapeño and set aside.
- Cook the chorizo on a small skillet on medium high heat for 4 to 5 minutes or until cooked through.
- In a medium bowl, mix together the the cream cheese and chorizo until fully combined. If you want to add an extra level of spice, mix in the seeds from the jalapeño that you set aside.
- Using a spoon, fill the jalapeños with the cream cheese mixture. Wrap the half slice of bacon around the jalapeño. If the bacon is not staying tightly wrapped, use a toothpick to hold it in place.
- Place the bacon wrapped jalapeños on a separate cookie sheet and bake at 350 degrees F for 30-40 minutes or until jalapeños are tender and bacon is brown and cooked through.
- Serve warm!
Comments are closed.