My delicious pimento cheese jalapeno poppers recipe with sliced jalapenos stuffed with homemade pimento cheese, wrapped in bacon and grilled to perfection. Beware, they are addictive!
It's jalapeno popper time in the Chili Pepper Madness kitchen, my friends. Would you care for one? Jalapeno poppers are always on the menu in our home.
They're the perfect appetizer, always a crowd pleaser, and they're so easy to make. Everyone loves jalapeno poppers! I recently made a big batch of my homemade pimento cheese recipe, and as much as we love slathering it onto crackers for a snack, we love it even more when used to stuff a spicy jalapeno pepper.
Yes! We're talking Pimento Cheese Stuffed Jalapeno Peppers, and they are truly fantastic.
What we're doing here is whipping up creamy pimento cheese with two kinds of cheddar cheese, mayo and jarred pimentos, then stuffing each jalapeno with the mix. We'll finish by wrapping them in bacon, then grilling them until the bacon is wonderfully crispy and the cheese is nice and melty.
Talk about addictive. Make these for your friends and you will be the star of the party. No joke, these are outstanding.
Let's talk about how we make pimento cheese jalapeno poppers, shall we?
Pimento Cheese Jalapeno Poppers Ingredients
For the Pimento Cheese
- Cheddar Cheese. I’m using a combination of both white and yellow extra sharp cheddar cheese.
- Pimentos. Use jarred pimentos, drained.
- Mayo. Duke’s Mayo is preferred, as it is a classic southern staple, but you can use your favorite.
- Worcestershire Sauce. For depth.
- Garlic. My own personal addition.
- Cayenne Pepper. For a touch of heat. Use paprika for a milder pimento cheese.
- Salt and Pepper. To taste.
- Hot Sauce. Optional, for a touch of spicy goodness.
For the Jalapeno Poppers
- Bacon. For wrapping the stuffed jalapenos.
- Jalapeno Peppers. As many as you can fill.
How to Make Pimento Cheese Jalapeno Poppers - the Recipe Method
Make the Pimento Cheese
Gently stir together the cheddar cheeses, pimentos, mayonnaise, Worcestershire sauce, garlic, cayenne, salt and pepper in a medium-sized bowl.
Taste and adjust for salt and pepper. Add in a dash or two of hot sauce to your preference.
Fold the mixture gently to combine.
Make the Jalapeno Poppers
Slice the jalapeno peppers in half lengthwise and scoop out the insides.
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.
Wrap each stuffed jalapeno boat with a slice of bacon. Pierce with toothpicks to hold the bacon in place if needed.
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.
Remove from heat, cool slightly, and serve.
Boom! Done! Pimento cheese jalapeno poppers are ready to serve. They look delicious, don't they? Stuffed with decadent pimento cheese, wrapped in delectable bacon. Doesn't get any better than this, my friends.
Recipe Tips & Notes
- The Jalapenos. Jalapeno peppers vary in size, so use your best judgment for this recipe. I usually get a good dozen or so filled with the pimento cheese.
- The Bacon. I use a whole slice of bacon per popper, but you can use half a slice to stretch the bacon a bit further.
That's it, my friends. I hope you enjoy my pimento cheese jalapeno poppers recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
Storage & Leftovers
Storing your Pimento Cheese Jalapeño Poppers in an airtight container in the fridge may allow you to store the leftovers for up to 2-3 days. To maximize the storage life, make sure to refrigerate them promptly.
Try Some of My Other Popular Recipes
- Bacon Wrapped Jalapeno Poppers
- Four Cheese Jalapeno Poppers
- Candied Bacon-Wrapped Jalapeno Poppers
- Bacon Wrapped Jalapeno Poppers with Shredded Chicken and Cheese
- Baked Cream Cheese Jalapeno Poppers
- Smoked Jalapeno Poppers
- Air Fryer Jalapeno Poppers
- Grilled Jalapeno Poppers
- Armadillo Eggs
- Check Out More Jalapeno Poppers Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pimento Cheese Jalapeno Poppers
Ingredients
FOR THE PIMENTO CHEESE
- 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
FOR THE JALAPENO POPPERS
- 24 slices bacon
- 12 large jalapeno peppers
Instructions
MAKE THE PIMENTO CHEESE
- Gently stir together the cheddar cheeses, pimentos, mayonnaise, Worcestershire sauce, garlic, cayenne, salt and pepper in a medium-sized bowl.
- Taste and adjust for salt and pepper. Add in a dash or two of hot sauce to your preference.
- Fold the mixture gently to combine.
MAKE THE JALAPENO POPPERS
- Slice the jalapeno peppers in half lengthwise and scoop out the insides.
- 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.
- Wrap each stuffed jalapeno boat with a slice of bacon. Pierce with toothpicks to hold the bacon in place if needed.
- 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.
- Remove from heat, cool slightly, and serve.
Nutrition Information
Rob Scarborough says
These were solid. My crew ate them all in less than 20 mins. This recipe is a KEEPER. Thanks.
Mike Hultquist says
Glad you enjoyed them, Rob. =)
Ryan says
Hey Mike, Robert was referring to the photograph. There are seven halves there. He was asking were the eighth one went, implying they were too good to resist trying before photographing!
Going to do these up over Christmas with some family. Looks amazing!
Michael Hultquist - Chili Pepper Madness says
Haha, oh yes, Ryan. I did indeed eat it. Too hard to resist!
Robert says
The photos with the poppers on the grill, show 8 poppers/halves. The photos with the poppers on the cutting board show 7 poppers/halves.
Michael Hultquist - Chili Pepper Madness says
Yes, I had to eat one! Haha.
Barbara Elaine Stempien says
AWESOME and keto friendly. Thank you very much.
Michael Hultquist - Chili Pepper Madness says
Thanks, Barbara!
Jérémie says
Bacon+chili+cheese? AND garlic... not bad.
Just kidding... it was GREAT!! Everything I love. Thanks Mike!!
Michael Hultquist - Chili Pepper Madness says
Oh yeah! Great combo!! Need to make more. YUM.
Robert says
Thanks for the recipe Mike. These look great. Now I have to find out if they taste great too.
P.S. What happened to the eight Jalapeno half ?
Michael Hultquist - Chili Pepper Madness says
Thanks, Robert. Not sure what you mean by the "eight jalapeno half"? All the jalapeno halves get filled with the mixture then wrapped in bacon.