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.
Stuffed Jalapenos with Gorgonzola and Bacon
Ingredients
- 9-10 large jalapeños
- 8 ounce package cream cheese at room temperature
- 1/2 cup creamy Gorgonzola
- 12 ounce package sliced bacon
- 1/2 cup honey sweetened barbeque sauce
Instructions
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Preheat the oven to 400 degrees F.
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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.
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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.
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Slice the bacon strips in half lengthwise and then wrap each jalapeño with a slice of bacon.
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Slather a bit of barbeque sauce on each of the bacon slices and then sprinkle a few additional crumbles of Gorgonzola on top.
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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
![baked jalapeno poppers 161_thumb[2]](https://bmexdi064h-flywheel.netdna-ssl.com/wp-content/uploads/2013/04/baked-jalapeno-poppers-161_thumb2.jpg)
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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Emily says
April 4, 2013 at 1:24 amGet in my mouth. Now. (Okay, maybe not now because it’s 1:24am but for sure later.)
Lori @ RecipeGirl says
April 4, 2013 at 5:50 amWe love bacon in our house. Just sayin’… since you’ll be here soon and all ;)
heidi says
April 4, 2013 at 9:14 amI’ll bring the jalapenos and the wine.
Lorie says
April 4, 2013 at 6:01 amLOVE to make and eat these. Our family eats them as the main dish. :) Nothing better when the homegrown jalapenos start to come in. Thanks for all the recipes. Can’t wait to try them!!
Tieghan says
April 4, 2013 at 6:17 amOh these look so good!
Jennifer @ Peanut Butter and Peppers says
April 4, 2013 at 6:26 amNow this is a jalapeno popper type dish I would love! Yum!!
Cassie | Bake Your Day says
April 4, 2013 at 7:08 amLove jalapano poppers and the BBQ sauce on these takes them up a hole new amazing level.
Alice @ Hip Foodie Mom says
April 4, 2013 at 8:09 amLOVE this post! What a great collection of recipes for Jalapeño Poppers!
Meagan @ Scarletta Bakes says
April 4, 2013 at 8:13 amWoah, lady! You’re blowing my mind with this decadent take on my favorite appetizer and snack. I just love the idea of creamy gorgonzola and sweet BBQ sauce all combined with bacon inside one spicy chile. Winning recipe! And thanks so much for the link love!
heidi says
April 4, 2013 at 9:14 amYour recipe is such an inspiration, as are all of your recipes. Thanks for being part.
Giulia says
April 4, 2013 at 8:42 amI don’t think I’ve ever seen large jalapeños like that up here in Canada. Maybe I have to go to a specialty market, or could I replace them with peppers? If I take out all the veins and seeds how spicy are they? Little kids in mind?
heidi says
April 4, 2013 at 9:14 amYou could certainly replace them with Anaheims or a larger pepper. These seemed even bigger than usual, which made them even more hearty. They mellow in flavor with the veins and seeds removed and my daughter liked them :) Hello….BACON!
Anna @ Crunchy Creamy Sweet says
April 4, 2013 at 9:25 amStuffed jalapenos are one of our very favorite appetizers! These look amazing, Heidi! Love the bacon!
shelly (cookies and cups) says
April 4, 2013 at 9:51 amI could live on jalapeno poppers. It’s a fact not many know about me. These look…well..perfect.
And love all the other popper ideas :)
Deborah says
April 4, 2013 at 10:34 amI’ll take a dozen, please!!
Lauren @ Climbing Grier Mountain says
April 4, 2013 at 1:36 pmSo, can I come over and eat these bad boys while we watch RHOBH? Fo’ reals. What is the show going to be like next year without crazy Adrienne?! The plot thickens.
Kristin says
April 4, 2013 at 3:21 pmThis recipe sounds delicious! I definitely also learned the hard way with jalapenos after preparing an appeziter for a wedding reception last summer. After slicing and seeding nearly 200 jalapenos I couldn’t go to sleep because the burning pain was so horrible. I definitely recommend wearing gloves!
Kristina says
April 4, 2013 at 5:18 pmI would love to sit on the couch with you, a huge platter of these, and a RHOBH marathon ;) those ladies ARE cheesy. in the best possible way.
Jackie @ Domestic Fits says
April 5, 2013 at 12:29 pmThese look glorious! Inspiring me to start a new pinterest board :)
Chung-Ah | Damn Delicious says
April 5, 2013 at 3:16 pmThanks for the feature, Heidi! You rock! And dude, these stuffed jalapenos are to die for. I mean I love everything as is with the bacon and all but with that bbq sauce drizzle – YES!!
heidi says
April 5, 2013 at 11:30 pmThrilled to have found your panko beauties! Your pics are droolicious.
Bev @ Bev Cooks says
April 7, 2013 at 8:28 amI. Want. It. All. For. The. Love.
Bernadette @ Now Stir It Up says
April 8, 2013 at 10:54 amJalapeno poppers have to be my favorite food group. I just love them! Thanks for all the great recipes.
Sylvia @ reelflavor.com says
April 9, 2013 at 10:18 amIt’s like jalapeno heaven on this page! I love jalapenos stuffed with cheese and wrapped in meat. Ahhh. I haven’t eaten lunch yet and now my stomach is growling! Must try this recipe asap!
sally @ sallys baking addiction says
April 9, 2013 at 1:03 pmso many jalapenos, so little time! We love making cheesy jalapenos. And yours with bbq and bacon? I’m suddenly starving for some heat!
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Linn says
January 5, 2017 at 9:25 amI made these jalapeño poppers for some friends we were visiting in Phoenix Arizona. They now make them for every party they’re invited to… It’s (demanded) requested on the invitation!
heidi says
January 6, 2017 at 6:34 amThank you Linn! It’s a huge compliment when friends share with friends. Thanks for coming back around to let me know.
Diana says
January 15, 2017 at 9:30 pmAmazing! I’ve made these a few times and they are ALWAYS a hit with family & friends and ALL GONE within seconds! Thank you for sharing the recipe!
Guner Tautrim says
June 10, 2018 at 9:28 pmJust butchered our first Kune Kune pigs and this will be our first bacon recipe. Looks amazing. Thanks.