Watching football requires two things: 1) Beer 2) A selection of really good noshables. Chips and dips are always welcome (especially if you throw in some veggies to feel less guilty), and nachos are always a crowd-pleaser, but no one can resist these jalapeño poppers. They’re so good - and easy! - you’ll want to double the batch (at least, though probably more. Seriously). Simply fill halved jalapeños with goat cheese, top with freshly grated Parmesan cheese and some crumbled bacon, and let them get soft and bubbly in the oven for about 15 minutes.
Boom. Done. Winner.
Goat Cheese Stuffed Jalapeño Poppers with Bacon
Makes 2 dozen poppers
12 large jalapeno peppers
5 ounces goat cheese, at room temperature
3 slices bacon, cooked and crumbled
Preheat the oven to 425 degrees F.
Cut each pepper in half lengthwise. If the peppers are small, cut a third from one side in order to allow for more space to stuff them. Remove the seeds (note: the “heat” of peppers are in both the seeds and the inner ribs. If you’d like these on the mild side, remove the ribs as well). Note: If the peppers list to one side too much, slice a bit off the bottom of each so they stay upright.
Fill peppers with goat cheese and sprinkle them with grated Parmesan cheese and crumbled bacon bits.
Place peppers on a baking sheet and roast in the oven for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.