Every year, I host an annual recipe exchange and this year, my recipe was these Pecan, Cranberry & Goat Cheese Bacon Wrapped Jalapenos.
Because I’m in love with goat cheese.
I cannot get enough of it.
When I sat down to write a recipe, I knew it had to have goat cheese. And then I wanted it kind of Christmas-y, so I added cranberries. I like texture in my food, so in went pecan pieces and finally, I’m a Texan, so give me all the jalapenos. And bacon.
These little jalapeno poppers come together in minutes and are so DELISH!
This holiday season, if you’re looking for a quick little appetizer, here you go. Make these my friends!
This recipe makes 12 jalapeno poppers.
6 jalapenos, sliced in half lengthwise and the ribs and seeds scooped out (for less heat!)
1 (4 oz) package of fresh goat cheese
1 cup of dried cranberries
1 cup of pecan pieces
6 pieces of uncooked bacon, sliced in half (so you have 12 pieces)
Preheat oven to 400 degrees.
Line a cookie sheet with foil and then spray with cooking spray (for easy clean up!). Set aside.
In a mixing bowl, mix your goat cheese, cranberries and pecans together with a wooden spoon. The mixture will be crumbly.
Take each jalapeno and spoon your goat cheese mixture down inside the cavity. Next, take a piece of bacon and wrap it around the jalapeno before placing it on your prepared cookie sheet. Repeat with the rest of your jalapeno halves.
Pop your jalapenos into your oven and bake about 35 minutes.
Remove from oven and let cool just a couple of minutes before serving.
Loads of flavor, creamy, crunchy, a little sweet and spicy too. It’s just right for your next party!