If you follow me on Instagram, you may have seen these Jalapeno Hotties before.
It was another game day, I think you’ve heard of it, a little thing called the Superbowl, you remember…where Beyonce outperformed every other two-legged being on the planet? We had a couple of friends over, made some grub and ate and drank our fill.
While the centerpiece of that dinner was my dad’s classic Daddy’s Hamburgers, these Stuffed Jalapenos with Gorgonzola and Bacon have been weighing heavy on my mind. My friend Angie showed up with a gorgeous baking sheet full of them, and you can rest assured, there was not a single one left within a half hour of them exiting the oven.
Ever since then, this recipe has been tugging at my stomach strings. It’s one of those you keep telling yourself, “No, no, no. You don’t need to make those. Eat kale instead. Have an apple. Juice a beet.”
What do I say to that? Take one guess. Or should I say, take one look.
With another big playoff game putting an end to the build up of March Madness (BTW, why do they confuse us by pushing the orange ball finale into April?) I laugh in the face of the notion of eating anything too calorie conscious while cheering on cute college boys in shorts.
We all have our vices. I have several. Cheese and The Real Housewives of Beverly Hills are at the top of my list and are not mutually exclusive.
Those RHOBH can get preeeeety cheesy. And I LOVE them for it.
When I texted Angie for the recipe for her hottie poppers she said to use a plain cream cheese for the stuffing. But since I had a wedge of creamy gorgonzola in the fridge that needed something yummy to decorate I figured adding it to the cream cheese couldn’t hurt anything, now could it?
Hello, delish! The addition of gorgonzola—a sharp but somewhat sweeter blue veined cheese that hasn’t been aged as long as a more common blue cheese—gives a tart flavor that when coated with a swath of barbeque sauce becomes a sticky sweet, tart and blue spiced up treat.
A few recipe notes:
1. If you’re looking for a little more heat, don’t remove all of the veins of the jalapenos or maybe keep a few sprinklings of seeds. That’s where all the heat lives. Which leads me to the reason for my next tip.
2. When seeding these hotties, consider using food handlers gloves. I didn’t, and neither did Smudge as she was saving seeds to plant in the garden, which resulted in a half hour of her walking about with a wash cloth pinned to her eye and ice cubes soothing the burning side of her mouth and then my mouth catching on fire every time I licked the cream cheese mixture from my fingers. It’s your choice.
3. If you really want to try something utterly decadent, think about adding lump crab meat or chopped shrimp or even diced chicken to the cream cheese mix. Dinner done.
4. I have a few leftovers I’m coveting and have a secret plan for. I’m going to boil up a pot of pasta, chop up the leftovers, and wha-la! Pasta ala Popper will soon be born.
- 9-10 large jalapeños
- 8 ounce package cream cheese, at room temperature
- ½ cup creamy Gorgonzola
- 12 ounce package sliced bacon
- ½ cup honey sweetened barbeque sauce
- Preheat the oven to 400 degrees F.
- Slice the jalapenos in half from the stem to the point and using a sharp paring knife cut around all of the seeds and stems then using a small spoon, scoop out all of the insides. Set the jalapeno halves on a baking sheet lined with foil cut side up.
- Stir the softened cream cheese in a small bowl. Crumble the Gorgonzola cheese into the cream cheese and stir gently to combine then spoon into the jalapeño halves.
- Slice the bacon strips in half lengthwise and then wrap each jalapeño with a slice of bacon.
- Slather a bit of barbeque sauce on each of the bacon slices and then sprinkle a few additional crumbles of Gorgonzola on top.
- Bake for 25-30 minutes or until bacon crisps up to your liking. Remove from oven and serve warm.
Who knew there was so much variety in a Jalapeño Popper? I took a tour of some great food blogs and discovered 10 great takes I knew you needed to see. See them, taste them. Enjoy.
If you’ve ever met Chung-Ah in person you know she has just as much firecracker firepower as Damn Delicious’ Three Cheese Jalapeño Poppers. And panko. I love panko.
Julie gives her jalapeños a warm little sweater that is sure to warm things up with The Little Kitchen’s Jalapeño Poppers in a Blanket
It might have been the heat from The Wicked Noodle’s Super Sexy Stuffed Jalapeños with Cilantro Sauce that put a flame to her fire in Kristy’s blog post.
Meagan puts a sweet and chunky spin on this spicy app round up with Scarletta Bakes Sweet Potato Jalapeño Poppers
Jackie knows how to keep it short and sweet, with some fiery heat thanks to Domestic Fits Roasted Jalapenos with Bacon Jam & Goat Cheese
Stephanie kicks up the Asian flavors thanks to dynamite sauce, taking them center court with Life Tastes Like Food’s Crab and Cream Cheese Stuffed Jalapenos
This remake of TGIF’s fried poppers stray far from the fryer and straight into the oven with Honey What’s Cooking’s Baked Jalapeno Poppers Stuffed with Cream Cheese
Rachel keeps the flavors fresh, and crunchy too with Baked by Rachel’s Bacon Corn and Salsa Stuffed Jalapenos
Krista gives an Italiano spin to everyone’s favorite spiced up app in Budget Gourmet Mom’s Pizza Stuffed Jalapeno Poppers
Just because you’re vegan doesn’t mean you can’t partake of the poppers, like these Vegan Jalapeno Poppers thanks to Kathy with Lunch Box Bunch
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