Hello, football season. Hello, cheesy snacks. Hello, way-easier-and-more-delicious version of jalapeno poppers.
I have made plenty of fried poppers before, but this time around I wanted something easier and less messy, but every bit as tasty. I baked a batch of standard poppers and bacon-wrapped poppers side by side. The bacon not only adds amazing flavor, but it also holds the cheese in place so that it doesn’t ooze all over the pan. Leave it to bacon to save the day!
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Photo by Nealey Dozier
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
