Monday, September 22, 2014

Texas Tailgate Torpedoes (a.k.a. Jalapeno Poppers)

Yippee! Football Season is upon us! 

I absolutely love Football season. Cheering for your favorite teams, the clatter of cheers and commentators fill the house all weekend long. And, my ultimate favorite: Football/ Tailgating Food! It's the perfect excuse to whip up something warm, cheesy, spicy, and oh so Yummy! Guilt free, of course. Cause after all, you need some food fuel to help you cheer on your team to a championship... right?!

First up on the Football Food menu: Jalapeno Poppers! You just simply cannot go wrong. The perfect combination of cheese and spice and everything nice (+ a little Bacon). 

Texas Tailgate Torpedoes (a.k.a. Jalapeno Poppers)

These poppers are perfection. Simple, quick, and did I mention wrapped in Bacon?! Regardless of who is winning on the field, you'll be a winner in the kitchen with these Texas Tailgate Torpedoes.

Here's what you'll need:

  • Fresh Jalapenos 
  • Cream Cheese
  • Mexican Shredded Cheese
  • Bacon
Start by rinsing and cleaning your peppers, then lay them out to dry. Pre-heat oven to 375 degrees. Set your cream cheese out to allow it to thaw to room temperature (for easy mixing, of course). 

Next, carefully slice your peppers length-wise and remove the seeds. I find it easiest to scoop the pepper guts out with a spoon. Wash your hands thoroughly and avoid hand contact with your face. Your fingers will be spicy. Or use gloves. 

Combine softened cream cheese and shredded cheese to make the pepper filling. 

Once cream cheese filling is mixed, evenly scoop the filling into each pepper half. Then lay one piece of bacon flat onto a cutting board.

Wrap the bacon around the pepper filled with cheese to create a neat little torpedo. Place each bacon wrapped pepper on a foil lined baking sheet. Repeat with the remaining pepper halves. 

Once all the peppers have been stuffed and wrapped into little torpedoes. Bake in the oven at 375 for 20 to 25 minutes. 

Turn up the oven to 425 and continue to back for an additional 10 to 15 minutes. Depending on how crispy you like your Bacon. Be sure that the cheese does not completely melt out of the peppers while cooking. That would be a sad, sad thing...

Once the peppers reach your desired level of bacon crispy-ness, remove the torpedoes from the oven and carefully place on a paper-towel to drain the remaining bacon grease and to cool. Serve warm & Enjoy!

Texas Tailgate Torpedoes (a.k.a. Jalapeno Poppers)

  • 7 fresh Jalapeno peppers
  • 8 oz stick of Cream Cheese
  • 1/2 cup of Shredded Mexican-Style Cheese
  • 14 Slices of Bacon


  • Pre-heat oven to 375 degrees
  • Rinse and clean peppers, lay out to dry
  • Cut peppers length-wise and remove seeds
  • Combine Cream Cheese and Shredded Cheese until mixed well
  • Stuff each pepper with cream cheese filling then tightly wrap with one slice of bacon
  • Repeat for remaining pepper halves
  • Place bacon wrapped peppers on a foil lined baking sheet
  • Bake wrapped peppers in the oven for 20 - 25 minutes
  • Turn oven up to 425 degrees and continue to cook peppers and additional 10 - 15 minutes until bacon starts to become crispy on the outside
  • Remove peppers from oven and place on a paper towel to drain grease and cool
  • Serve warm and Enjoy!