Pimento Cheese Jalapeno Poppers

5 from 4 votes

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!

Prep Time10

Cook Time15

Course: Appetizer

Cuisine: American

Keyword: grilling, jalapeno, pimento cheese, poppers, spicy

Servings: poppers

Calories: 136kcal

Author: Mike Hultquist

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