☰ menu   

Grafton Village Smoky Bacon-Wrapped Jalapeño Poppers

Grafton Village Smoky Bacon-Wrapped Jalapeño Poppers
The end of summer is rapidly approaching, and we're thinking about what's in the garden. We know that ours are full of peppers! And what better way to jazz 'em up than with cheese and bacon! So with that, check out our Bacon-Wrapped Smoky Jalapeño Poppers (baked, not fried)—it's really easy and delish.
  1. Jalapeño peppers
  2. Grafton Village Maple Smoked Cheddar, grated
  3. Bacon strips, cut in half or thirds
  4. Barbecue sauce, as needed
  1. Preheat oven to 400°F
  2. Cut peppers in half lengthwise leaving the stems intact. Scoop out seeds and ribs with a teaspoon.
  3. Stuff each pepper with grated cheese just to the top of the sides.
  4. Cut the bacon in half or thirds depending on the length of the strips. Wrap each pepper with bacon with the seam tucked under the peppers.
  5. Place peppers on a baking sheet lined with foil. Brush the top of each with barbecue sauce.
  6. Bake on center rack for 35 minutes or until the bacon is nicely colored and crisp. Drain on absorbent paper, and serve warm or at room temperature.
  1. Recipe courtesy Bob Titterton, author of The Vermont Home Cookbook
Adapted from Bob Titterton
Adapted from Bob Titterton
culture: the word on cheese https://culturecheesemag.com/

Grafton Village Cheese

The Grafton Cooperative Cheese Company was founded in 1892 by dairy farmers who gathered together in a cooperative to make their surplus milk into cheese, but in 1912, a fire destroyed the original factory. The nonprofit Windham Foundation restored the company in the mid 1960s, and a new era for the town was born. As a part of the Windham Foundation, we work to promote Vermont's rural communities; you directly support that mission when you purchase Grafton Village Cheese. Today, quality and taste are the hallmarks of our company's award-winning cheeses. Our traditions have stayed over the years: we make our cheese by hand using raw milk from small family farms.