Today, August 20th, will be henceforth known as National Bacon Lovers Day. I did not declare said holiday myself, but someone did. And, for that. I thank them. Because, obviously. Bacon Day happens only once a year (in December, mark your calendars), and that, my friends, is just not often enough to celebrate the cured saltiness of America’s favorite meat product. My dad once told me he was going to get a bacon tattoo. He wasn’t kidding. (we talked him out of it, though) From the ingenius bacon-smelling alarm clock to, well, bacon tattoos, this country is obsessed with the fatty underbelly of the beloved pig. So, today. We celebrate bacon. Enjoy these jalapeño poppers. With or without the bacon.
Way Better Jalapeño Poppers
8 to 10 medium jalapeño peppers
8 ounces softened cream cheese
3/4 cup shredded gouda cheese
3 tablespoons grated parmesan
1 tablespoon mayo
1/4 teaspoon ground black pepper
5 slices slices bacon, cut in half
2/3 cup crushed Way Better Snacks Sweet Chili Tortilla Chips
Preheat oven to 375 degrees F. Wash and slice peppers in half the long way. Remove seeds and inner membranes of the peppers.
Stir together cream cheese, gouda, parmesan, mayonaise and black pepper. Fill pepper halves. Wrap half of the peppers in bacon. Top half of the filled peppers with the crushed tortilla chips.
Place filled, wrapped and topped peppers on a baking sheet. Bake peppers in preheated 375 degree E oven for 15 to 18 minutes until bacon is cooked through.