Bacon Jalapeño Cheesy Football Food

BACON-JALAPEñO CHEESY FOOTBALL

Bacon-Jalapeño Cheesy Football image

Score touchdowns on any snack table your next game day with this Bacon-Jalapeño Cheesy Football.

Provided by My Food and Family

Categories Appetizers & Snacks

Time 10m

Yield 16 servings, 2 Tbsp. spread and 5 crackers each

Number Of Ingredients 6

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 green onion, finely chopped
1 fresh jalapeño pepper, finely chopped
1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits
1 KRAFT Provolone Cheese Slice
Keebler® Town House® Original or Keebler® Club® Original Crackers

Steps:

Beat first 3 ingredients with mixer until blended. Transfer to work surface; shape with hands to resemble football.
Pour bacon bits into pie plate; spread to form even layer. Place cream cheese football, upside down, in pie plate; turn to evenly cover top and sides of football with bacon. Transfer to serving plate. Press any remaining bacon bits from pie plate into cream cheese mixture until completely coated.
Cut provolone cheese into thin strips; use to decorate football as shown in photo. Serve with crackers.

Nutrition Facts : Calories 210, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 370 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 2 g, Protein 4 g

BACON WRAPPED CHEESY STUFFED JALAPEñOS

Bacon Wrapped Cheesy Stuffed Jalapeños image

Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon. If you like spicy, you will love these!

Provided by Sally

Categories Appetizer

Time 45m

Number Of Ingredients 7

Ingredients

12 fresh jalapeño peppers*
8 ounces cream cheese, softened to room temperature
1 cup shredded cheddar cheese*
1 clove garlic, chopped
1/2 teaspoon smoked paprika
12 slices bacon, cut in half
24 toothpicks

Steps:

Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste - I add just a pinch. Spoon filling equally among all 24 jalapeño halves.
Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.

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