If you love hosting, but you're sick of the usual chips and dip, we know how to elevate your snack game. This Feta and Bacon Jalapeño Poppers recipe is your new go-to appetizer; it only takes 40 minutes to make, or you can freeze ahead of your next party and simply pop in the oven. The combination of Krinos' Greek feta – made in in the northern region of Epirus – with bacon, black beans, and jalapeño peppers, makes it the perfect side to any party you're throwing.
10 slices bacon, sliced in half
10 fresh jalapeño peppers
1 200 g Krinos® 100% Goat Milk Feta, crumbled
¼ cup drained and rinsed canned black beans
Half small red onion, finely diced
¼ tsp crushed red chili flakes (optional)
Preheat oven to 350°F (180°C).
Line a baking sheet with parchment paper and layer with bacon slices. Partially cook the bacon for about 8 to 10 minutes.
Meanwhile, trim jalapeno stems leaving some remaining, then cut in half lengthwise. Remove seeds and membrane using a paring knife, being careful not to pierce the peppers.
In a large bowl, mash feta with a fork until it starts to come together (less crumbly). Add black beans, red onion and pepper flakes (if using); mix well to combine. Fill each jalapeño half with feta mixture, mounding slightly.
Cut each slice of bacon in half and wrap each half around the center of each jalapeño, overlapping on the bottom and securing through the side of the pepper with a toothpick. Place on baking sheet and bake for 30 minutes or until bacon is crispy. Remove toothpicks and serve.
Place prepared jalapeños on a grilling tray or directly on the grill. Grill over medium heat, turning occasionally until the bacon is crisp (about 15 to 20 minutes).
- Poppers can be prepared and frozen. There's no need to thaw – just cook from frozen, allowing a bit more baking time.
- Recipe can easily be doubled for a large group.
- Filling can be made a few days ahead and kept covered in the refrigerator.
- Omit bacon for a vegetarian option.
- Serve with hot sauce for dipping.