Pimento Cheese Jalapeno Poppers

🧂 Ingredients

• 1-1/2 cups shredded white cheddar cheese
• 1-1/2 cups shredded yellow cheddar cheese
• 1 4- ounce jar diced pimentos

  drained
• 1/3 cup mayonnaise

  Duke's Mayo is a southern classic
• 1 teaspoon Worcestershire sauce
• 1 teaspoon minced garlic

  optional, my personal addition
• 1/2 teaspoon cayenne powder

  or to taste - use paprika for a milder version
• Salt and pepper to taste

  about 1/2 teaspoon each
• Dash of hot sauce

  optional - Crystal or Tabasco are great here
• 24 slices bacon
• 12 large jalapeno peppers

Instructions

• 1 Gently stir together the cheddar cheeses, pimentos, mayonnaise, Worcestershire
  sauce, garlic, cayenne, salt and pepper in a medium-sized bowl.
• 2 Taste and adjust for salt and pepper. Add in a dash or two of hot sauce to your
  preference.
• 3 Fold the mixture gently to combine.
• 4 Slice the jalapeno peppers in half lengthwise and scoop out the insides.
• 5 Fill each jalapeno pepper half with the pimento cheese mixture. You might have
  some leftover, depending on the size of your peppers. Just distribute evenly.
• 6 Wrap each stuffed jalapeno boat with a slice of bacon. Pierce with toothpicks to
  hold the bacon in place if needed.
• 7 Heat a grill to medium heat and grill the jalapeno poppers for 10-15 minutes, or
  until the bacon is nice and crispy to your liking. You can also bake the poppers
  for 20-30 minutes at 350 degrees F until the bacon is crispy. You can blast them
  with the broiler a couple of minutes at the end if you need to.
• 8 Remove from heat, cool slightly, and serve.

Nutrition Info