Bacon Wrapped Jalapeno Poppers
Bacon-Wrapped Jalapeno Poppers: Spiced-up cream cheese-filled peppers wrapped in bacon are perfect for game day or any gathering!
These Stuffed Jalapeno Peppers are a perfect way to shake up your appetizer routine! Salty, creamy, and spicy flavors in every bite.
Why You Must Make
- Bacon makes everything taste better!
- This appetizer has something for everyone. They’re savory, salty, creamy, cheesy, and spicy. Not to mention a good dose of umami from the bacon.
- If you’re wary of spicy food, the ribs, and seeds of the peppers are removed, making the peppers much less potent.
I’ve wanted to try a Jalapeno Popper recipe for years! But you know the situation. I have the hubby who only uses a microscopic amount of salsa on his chips and shies away from any dish with major heat. I had to tread cautiously. So when my turn to host book club came around again, I knew I had my chance to make some stuffed jalapenos.
This was the last recipe from my book club menu from April 2014. All the dishes I served can be seen on this Book Club Menu.
- Cream Cheese – At room temperature
- Shredded Sharp Cheddar Cheese – Or any favorite, melting cheese
- Onion powder, Garlic Powder, Salt, Freshly Ground Black Pepper
- Old Bay Seasoning – Used often to flavor seafood, but it’s great in so many other dishes.
- Jalapenos – Cut in half lengthwise, remove seeds, then remove a very thin slice from the bottom of each half so they sit upright on the baking sheet.
- Bacon – Thin is better so they cook thoroughly. Or else par-cook before wrapping around the peppers.
- The list of ingredients is short and simple: cream cheese, fresh jalapenos, and bacon need to be added to your grocery list. Your kitchen may already be stocked with onion and garlic powder, salt, pepper, and Old Bay Seasoning.
- If you’re unfamiliar with Old Bay Seasoning, it’s a wonderful staple to have on hand when boiling shrimp or making crab cakes. Besides salt and pepper, it contains celery salt, paprika, and red pepper flakes.
- PRO-Tip: Make sure to buy thin bacon so it is fully cooked when you pull the poppers out of the oven. Thicker bacon might be underdone at the end of the baking time.
- Alternatively, you may parcook your bacon before wrapping the poppers so it gets has plenty of cooking time.
- PRO-Tip: Use a toothpick or half toothpick to secure the bacon on the underside of the pepper. This keeps the bacon in place as it cooks in the oven.
- Any great melting cheese would work or even use a combination. Monterey Jack would be a tasty addition.
- Bake until the bacon looks done. If you’d like, turn on the broiler at the end to crisp up the bacon. Have the oven door cracked, and watch carefully so the bacon does not burn.
- I did not serve my poppers with any sauce, but if you want to up your game, serve your poppers with a blue cheese sauce, sweet chili sauce, white queso or even Ranch dressing.
How to Make
- Prep the Jalapenos by slicing them in half lengthwise and removing the ribs and seeds. Set aside.
- Mix the filling ingredients.
- Fill the interior of the jalapeno halves with the filling.
- Wrap and secure a slice or partial slice of bacon around the stuffed jalapeno. Secure with a toothpick if desired.
- Bake as directed or until the bacon looks cooked. Broil for a minute or two to help crisp the bacon if desired.
- Dig in!
Frequently Asked Questions
Jalapeno Poppers started appearing in Texas in 1972. Early versions were called armadillo eggs and were wrapped in either bacon or sausage.
Since the ribs and seeds are removed, and those are where much of the “heat” comes from, there’s usually no need to worry about a fiery tongue after your first bite. But note, there may be an extra spicy pepper or two, so if you’re sensitive to heat, cut off a small piece to sample instead of taking a big bite.
I did not serve these poppers with any sauce, but if you want to up your game, serve your poppers with a blue cheese sauce, sweet chili sauce, white queso or even Ranch dressing.
You May Also Like:
- Easy Game Day Appetizers from Diethood
- Jalapeno Popper Dip
- Bacon-Wrapped Dates
- Best Guacamole
- Bacon Cream Cheese Roll-Ups
- More of the Best Appetizers
- 4 ounces cream cheese, at room temperature
- 1/4 cup shredded sharp cheddar cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon Old Bay seasoning
- Pinch of salt
- 6 jalapenos, cut in half lengthwise and seeded (use disposable gloves to do this)
- 12 slices of thin bacon, uncooked
- Preheat oven to 350º. Line baking sheet with parchment paper and set aside.
- Mix together cream cheese, cheddar cheese, and spices in a small bowl.
- Spoon or pipe mixture into each jalapeno half, smooth with an offset spatula.
- Wrap each in bacon, and place on the prepared baking sheet.
- Bake for 40-45 minutes or till bacon looks well cooked.
Adapted from Doughmesstic
Use gloves when working with jalapenos and do not touch or rub your eyes.
You may use a partial slice of bacon so the filling is revealed at both ends.
You may briefly broil the poppers after baking to help crisp the bacon. Do not walk away or they may burn.
Amount Per Serving: Calories: 346Total Fat: 32gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 65mgSodium: 565mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 11g
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