By Fall 2040. I've been watching Marco's team all season. His fourth year as head coach and there is a steadiness to the program now that wasn't there in year one. You can feel it in how the players move — not rushed, not nervous, working the system with trust. He has eleven wins and one loss going into the playoffs. The one loss came in week six when his starting quarterback went out in the second quarter with a shoulder injury and the backup hasn't played significant snaps since last spring. They lost by six. A different kind of coach might have spiraled. Marco adjusted his scheme for the backup in the following week and won by twenty-two.
I texted him after the week-six win: you didn't try to play the game you didn't have. He texted back: learned that from somewhere. I texted: from me, tell the story correctly. He sent back a thumbs up and an eye roll emoji, which I'm choosing to interpret as affection.
Eldorado Prep is undefeated. David Okafor is having the kind of season that happens when a program is mature and a coach is in his third year and everything aligns. I watched two of their games from the stands, sitting in the bleachers like any other spectator, and it was — fine. Better than fine. It was good to watch the thing run without me in it. I clapped and sat with strangers and ate bad hot dogs and I was happy to be there in exactly that way, as a fan, as a nobody, as a man who used to coach and doesn't anymore and is glad the program didn't need him to continue.
Those bad hot dogs in the Eldorado bleachers were perfect in the way that only accidental food can be — the kind you eat standing up, not really tasting them, because you’re too busy watching something you love do exactly what it was built to do. I’ve been thinking about that feeling ever since, and the next time I sit in those stands as a fan and a nobody, I want something with a little more heat and a little more intention. These jalapeño poppers are my version of that: stadium food done right, made at home, for a man who has nothing left to prove and every reason to enjoy the game.
Jalapeño Poppers
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 8 (2 poppers per serving)
Ingredients
- 8 large jalapeño peppers, halved lengthwise and seeded
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 8 strips bacon, cut in half crosswise
- 1/4 cup panko breadcrumbs (optional, for topping)
- Cooking spray or light olive oil, for the pan
Instructions
- Preheat oven. Heat your oven to 400°F. Line a baking sheet with foil and lightly coat with cooking spray or a thin brush of olive oil.
- Prepare the jalapeños. Slice each jalapeño in half lengthwise. Use a small spoon or paring knife to remove the seeds and white membrane. For less heat, remove all membrane; for more heat, leave a little behind.
- Make the filling. In a medium bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, and black pepper. Stir until fully blended and smooth.
- Fill the peppers. Spoon or pipe the cheese mixture into each jalapeño half, mounding it slightly above the edges. If using panko, sprinkle a small pinch over the top of each filled half for extra crunch.
- Wrap with bacon. Wrap one half-strip of bacon snugly around each stuffed jalapeño half, securing it underneath. Place seam-side down on the prepared baking sheet.
- Bake. Bake for 18—22 minutes, until the bacon is crispy and the cheese is bubbly and beginning to turn golden at the edges. For extra-crispy bacon, switch to the broiler for the final 2 minutes — watch closely.
- Rest and serve. Let the poppers cool for 3—5 minutes before serving. They hold their heat well, making them ideal for carrying to a game or setting out for a crowd.
Nutrition (per serving)
Calories: 185 | Protein: 7g | Fat: 15g | Carbs: 4g | Fiber: 0.5g | Sodium: 320mg