Bacon Wrapped Pimento Cheese Poppers

These little appetizers are perfect for a sweet and spicy game day snack! 

bacon wrapped pimento cheese poppers

Oh my word, you guys. I don’t even know where to start with these spicy, sweet, creamy, crunchy little bites of heaven.

Football food? Yes. Snack food? Totally. Lunch? Don’t mind if I do. Dessert? I don’t see why not.

Basically, you’re going to want to eat these at all times of the day for every occasion possible! These are one of the tastiest little things I’ve made in awhile!

bacon wrapped pimento cheese jalapeno poppers

The roasted jalapeno poppers are filled with a fiery pimento cheese from Callie’s Charleston Biscuits.  I usually make my own, but I was lazy today.

The cheese is so good! Just the right amount of spice for spreading on a cracker and having a little snack.

Of course, you don’t have to be lazy like me. Make your own pimento  cheese.  I love the stuff and tend to make it more often than I should.

The only problem with pimento cheese is that once I know it’s sitting around, I can’t stop hoovering it in. I will put it on my sandwiches, spread it on my crackers, eat it with a spoon, and now here I am filling a jalapeno with the stuff. Argh!

bacon wrapped poppers

Back to the poppers…I suggest that you make these immediately. I absolutely loved the spicy peppers mixed with the cheese. And the  sprinkling of brown sugar on the bacon makes these outrageous. Sweet, spicy, salty, creamy, crunchy. It’s all in there!

This is my favorite pimento cheese recipe. Just add in a couple tablespoons of diced jalapenos to give it some kick, or skip the peppers in the cheese and keep these a bit more mild!

bacon jalapeno popper recipe

Print Recipe

Bacon Wrapped Pimento Cheese Poppers

Ingredients:

12 jalapeno peppers
1/2 cup pimento cheese (with or without diced jalapenos mixed in!)
8 slices bacon
1/4 cup brown sugar

Directions:

Place a cooling rack on a large cookie sheet and preheat the oven to 400 degrees.
Wearing disposable gloves, slice each jalapeno in half, lengthwise. Use a spoon to scrape out the seeds and membranes.
Use a spoon to fill the insides of each jalapeno with as much of the pimento cheese as will fit, probably around 1 teaspoon depending on the size of your peppers.
Cut each slice of bacon into three equally sized pieces. Wrap one piece of the cut bacon around the jalapenos, cut side down to hold the bacon in place.
Sprinkle brown sugar on top of the bacon.
Place the jalapenos on the prepared pan and bake for 20 minutes or until the bacon is crisped to your liking.
Serve immediately.