My Bundt pan wasn’t full of cake this week. Instead, I filled it with Bacon Cheesy Jalapeno Poppers. The bundt pan poppers idea came to me as I was experimenting with traditional poppers. I was looking for an easy way to stand jalapeno peppers up so the melted cheese didn’t ooze out.
I opened the cabinet looking for a narrow pot that was as tall as a pepper. The bundt pan just jumped out at me.
I only had 24 peppers at the time, so I had to run to the grocery for more. The Bundt pan actually holds 40-50 peppers, depending on their size. This is perfect for a big party.
Don’t worry though. If you just want to make a few poppers, you can fill the pan void with crumpled up foil.
Because the poppers are packed in the pan, I didn’t want to wrap them in bacon (traditional method) because I knew parts of the bacon would be soggy. Solution: crisp up the bacon and mix it with the cheese.
This cheese recipe is actually my pimento cheese recipe, but instead of pimentos, I used bacon. And oh my heavens am I in love! The crunchy bacon is accented with hints of garlic and onion seasoning and combined with 4 creamy elements: Mexican blend cheese, pepperjack cheese, cream cheese and mayo.
Once all the peppers are filled, you can stick the covered pan in the fridge for a few days and bake it up just before the party.
After baking the peppers for 45 minutes, so they’re tender with a slight firm bite, I top them with with two types of cheese—this is party food after all. The cheese oozes down the sides of the jalapenos and creates a cheesy crunch on top.
To serve, place a bowl of toothpicks near the pan and let your guests dig in.
As always with Zestuous recipes, I’d love to hear your experiments. Try your own fillings; mix up the cheeses; add refried beans. The possibilities are endless. @bobstroup tweeted me that he’s going to find an old Bundt pan so he can cook up some poppers in his smoker. I love that idea! How do you like to pop?
- 40-45 Jalapenos
- 10 slices bacon
- 8 ozs. Mexican blend cheese, shredded
- 8 ozs. pepperjack cheese, shredded
- 8 ozs. cream cheese
- ½ cup mayonnaise
- 1 tsp. granulated garlic
- 1 tsp. onion powder
- ½ tsp. kosher salt
- ½ tsp. Tony Chachere’s Creole Seasoning
- 5 slices cheddar cheese
- 5 slices pepperjack cheese
Preheat the oven to 375 degrees.
While wearing rubber gloves, slice the stems off of the jalapenos. Run the tip of a knife around the inside of the pepper and scrape out the seeds. Rinse to remove any remaining seeds.
Place the jalapenos top side up in a bundt pan.
Cook the bacon until crisp. Remove from pan and drain on paper towels. When cool enough to touch, crumble the bacon and add it to a large bowl.
To the bowl, add the shredded cheeses, cream cheese, mayonnaise and spices. Mix until thoroughly combined.
Using a small spoon, fill each jalapeno with bacon cheese filling. Place the jalapeno back in the pan.
Cover with foil. (You can refrigerate the poppers at this point up to 3 days. Continue with the next steps when ready to entertain.)
Bake covered in a 375-degree oven for 45 minutes. Remove from oven. Increase oven temperature to 425 degrees.
Remove the foil and top with a single layer of cheddar cheese slices
followed by a single layer of pepperjack cheese slices.
Bake in a 425-degree oven for 15 minutes, until the cheese begins to brown around the edges.
Remove from the oven and serve with skewers or toothpicks.