Recipe: Jalapeño-Pimento Cheese Poppers
Print RecipeIngredients
6 jalapeño peppers
1 cup pimento cheese, at refrigerator temperature
12 slices thin-cut bacon
Tools
Resources
The Field Method for Cast Iron Care
Instructions
Working in batches, warm the bacon slices in a No.10 (or larger) Field Skillet over medium-low heat until they’ve rendered some of their fat and begin to lightly brown, 5 to 7 minutes. Transfer the bacon to a plate and repeat with the remaining slices, pouring out any rendered fat between batches.
Slice each jalapeño in half lengthwise, then remove the seeds. Fill each pepper with pimento cheese (do not overfill). Wrap each pepper with a slice of par-cooked bacon and secure with a toothpick.
Heat a No.10 (or larger) Field Skillet over medium-high heat for a few minutes. Add the poppers, cut side down, and cook until the bacon is well browned and crispy, 4 to 6 minutes. Flip the poppers over, lower the head to medium, and continue cooking until the bacon is crisp on the bottom, 5 to 7 minutes longer. Serve.
Seasoning Rating: Safe
When cooking bacon—or in this case, par-cooking to render fat—keep an eye on the heat to avoid overcooking or burning the bacon, and to make sure it won't stick to your skillet. You'll know your bacon strips are ready to flip when they start to release from the cooking surface with little resistance.
Seasoning Ratings:
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
