With the football season coming to a close, it’s time to start thinking about how depressing the rest of the winter will be. No, that doesn’t sound quite right.
With the football season coming to a close, it’s time to start thinking about NASCAR. No? How about hockey? Shall we forget sports all together and start planning a vacation? Spring break 2017, here we come! Whoooo!
Before we get to all that, we need to think about the Big Game. More specifically, the bites and brews that will grace your final tailgate until September rolls around. To make this easy on you, I’ve teamed up with my football blogger friends in one final collaboration to bring you some brilliant Big Game recipe ideas.
We’ve got everything from appetizers and entrees to desserts and drinks to make sure your feast fuels the crowd through all four quarters. Prepare to be inspired, and be sure to check out all the great recipe links at the end of this post.
My contribution to this party are Hawaiian pizza jalapeno poppers. The usual suspect – cream cheese – anchors the filling, and bacon, ham, mozzarella cheese, and pineapple join in. You can stop there or add a hint of pizza sauce with a cherry tomato garnish.
This was the first time I ever made jalapeno poppers at home, and I had no complaints. Prepping the poppers does take some time, but overall, this is a pretty easy appetizer with big time (or Big Game) appeal. Enjoy!
Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game, and the food that brings us all together on game day.
- 8 jalapeno peppers
- 20 pieces very thinly sliced ham (approximately ½ pound)
- 4 slices bacon, cooked and chopped into small pieces
- 4 ounces cream cheese, softened
- ¾ shredded mozzarella cheese
- ¼ cup pineapple, chopped fine
- 2 scallions (green parts only), finely sliced
- 1 garlic clove, minced
- ¼ teaspoon black pepper
- For the Garnish
- 16 wooden toothpicks
- 8, 1-inch cubes of pineapple
- 8 small cherry tomatoes
- Prep the toothpicks you need for the garnish by soaking them in water for at least 10 minutes before they go into the oven.
- Halve the jalapenos lengthwise and discard the seeds and the ribs. (I also sliced the tops off my jalapenos.) Set aside.
- Finely chop four slices of the ham and place it in a bowl with the bacon, cream cheese, mozzarella cheese, pineapple, scallions, garlic, and pepper.
- Stir this mixture until fully combined, then stuff each pepper half with about a tablespoon of filling.
- Fold each remaining slice of ham in half (lengthwise worked best for me), then wrap the stuffed peppers with a slice of ham.
- Slide a cube of pineapple onto a soaked toothpick, then secure the ham slice around the stuffed pepper with that toothpick. Repeat this step until all of the pineapple and tomatoes are used and each stuffed pepper is wrapped.
- Bake at 425 degrees F for 20 minutes. The cheese should be bubbling and the jalapenos should be softened.
Where's the salt? You can salt and pepper your jalapeno popper mixture, but I found the salt from the ham and the bacon was more than enough.
I baked my poppers on a baking sheet, and everything turned out fine. However, a number of the poppers fell over on to their sides during baking. You might want to try packing the poppers into a baking dish to help them stay upright as they bake.
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