When it comes to game day Party Food Pigskin Poppers are a MUST for our buffet table. These are an original recipe that you’re going to want to add to your appetizer list. Get the recipe here.
These pigskin poppers are unlike any others I’ve ever seen. They’re a family favorite and I
think know you’ll love them too!
As September approaches there’s one thing on everyone’s mind…football season! As such, we’re looking forward to tailgating and homegating, and making lots of delicious party foods. These pigskin jalapeno poppers are a great choice because they work for early mornings or mid-afternoons.
This party appetizer is one of my favorite things ever, and was introduced to us by my father-in law many years ago. And while he makes them with more exotic meats like wild boar, elk, and venison, we make them with easy-to-find chicken and beef.
These pigskin poppers are meaty with a little heat from jalapenos. But my favorite part of all is the crunch you get when you bite into the water chestnut. It’s just a party in your mouth and we’re always fighting to eat the last one!
These party appetizers made with bacon are always a crowd pleaser!
These are similar to my classic jalapeno poppers with blue cheese but they just give you something extra. They’re mild enough for children too. If you’re afraid of too much heat you can clean out all the seeds from the jalapeno slices before rolling them up.
When making these, set out all your ingredients so you can prepare them in an assembly line fashion. When we do this as a family it’s all hands on deck to make it quicker.
Use the grill to cook them if you can, or bake them in the oven if necessary. See assembly steps and recipe below.
Game Day Party Food Pigskin Poppers recipe
1 pound boneless, skinless chicken breast, trimmed
1 pound bacon
Jar pickled jalapeno slices
1 (8-ounce) can sliced water chestnuts
Cut chicken into 30 bite-sized strips
Cut 15 strips of bacon in half, crosswise.
Remove 30 jalapeno slices from jar and pat dry; set aside 30 bite-sized water chestnuts aside for assembly.
Begin assembly by placing a jalapeno slice and a water chestnut slice on each side of the chicken strip.
Wrap a piece of bacon around the other ingredients and secure with a toothpick. Repeat with all ingredients.
Preheat grill to 375 degrees. Place poppers on hot grill and cook, turning every 5 minutes to brown bacon on all sides.
Cook a total of about 20-25 minutes or until chicken is cooked through and bacon is browned.