Cookin’ Louisiane – Pimento Cheese Jalapeño Poppers

Cookin Louisiane

Chef Jay Ducote makes pimento cheese jalapeño poppers with bacon.

Jalapeño Poppers Ingredients:

  • 12 jalapeños
  • 6 strips Buckley Farm’s bacon, cooked and crumbled
  • ¾ cup Jay D’s Pimento Cheese
  • 1 Pack Shurfine  Snack Crackers

Pimento Cheese Ingredients:

  • 2 Tbsp Jay D’s Spicy & Sweet BBQ Rub
  • 1/2 cup Shurfine mayonnaise
  • 1 Tbsp Jay D’s Louisiana Molasses Mustard
  • 12 oz Shurfine Sharp Cheddar Cheese, grated
  • 12 oz Smoked Gouda Cheese, grated
  • 1, 4-oz jar Shurfine diced pimentos, rinsed

Pimento Cheese Instructions:

  1. Place all ingredients into a mixing bowl and allow to marry flavors for at least 30 minutes.

Jalapeño Poppers Instructions

  1. Preheat oven to 375º.
  2. Slice each jalapeño lengthwise and remove seeds and membrane. Pan cook jalapeños cut side down for 5 minutes. Let cool and stuff each jalapeño with 1 Tbsp of pimento cheese.
  3. Place jalapeños on sheet pan and bake for 10 minutes or until cheese is melted. Garnish with crumbled bacon.

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About Jay Ducote

Jay Ducote spends most of his time as a food and beverage writer, blogger, radio host, speaker, video producer, culinary personality, chef and hugger. He finished runner-up on Season 11 of the hit reality competition show Food Network Star, and had a pilot for his show "Deep Fried America" air on the Travel Channel.

The Bite and Booze Radio Show, produced and hosted by Ducote since 2011, won a Taste Award for best food or drink radio broadcast in the country and the Uniquely Louisiana Award from the Louisiana Association of Broadcasters.

Jay has his own Jay D’s product line featuring his Louisiana Barbecue Sauce, Louisiana Molasses Mustard, Spicy & Sweet Barbecue Rub, Jay D's Blanc du Bois, a collaboration with West Monroe's Landry Vineyards, and Jay D's Single Origin Coffee. In early 2018 Jay will launch his first restaurant concept, Gov't Taco, inside White Star Market in Baton Rouge.

Jay's mission is to share and expand on the conversation of Louisiana cuisine and to celebrate the culinary culture of communities he visits. For more about Jay, visit his website