Recipe: Bacon Wrapped Jalapeño Poppers

I must be living under a rock because I just recently learned about jalapeno poppers that are wrapped in bacon instead of battered and deep-fried. Some Texan friends (of friends) brought these little treats to a New Year’s Eve party, and I had to force myself to stop eating them so there would be enough for others! Even though I don’t normally go for spicy dishes. Apparently this appetizer is very much a “Texan thing,” and once I got home and “googled” it I realized I must be late to the party. Well I guess it’s better late than never so here’s our version of this recipe…just in time for those upcoming Superbowl parties!

Jalapeno Poppers from 100 Days of Real Food

Bacon Wrapped Jalapeño Poppers

Here are a few more football and/or tailgate snack ideas:

football food

Ready to go in the oven…

 

5.0 from 6 reviews
Bacon Wrapped Jalapeño Poppers
Serves: Makes 24 Pieces
 
Ingredients
  • 1 dozen jalapeños
  • 1 block organic cream cheese (the low fat version is NOT recommended) or homemade pimento cheese
  • 8 slices of raw smoked bacon (organic and/or local bacon is recommended)
  • Also need: Drying rack or other metal grate to put on top of baking sheet and aluminum foil to protect the pan.
    Note: Don’t be afraid to double this recipe for an extra big crowd.


Instructions
  1. Preheat the oven to 375 degrees F.
  2. Slice each jalapeño down the middle and remove both the stem and the seeds. To remove the seeds you can either use a spoon or your finger. If desired, this step can be done while wearing latex gloves, but whatever you do don’t rub your eyes after handling the pepper seeds!
  3. Cut the raw bacon in thirds using either a knife or culinary scissors.
  4. Using a spoon, fill the jalapeño halves with cream cheese. It’s okay if it gets a little messy.
  5. Wrap one small piece of bacon around each cream cheese-filled jalapeno with the bacon seam on the bottom.
  6. Protect the baking sheet with a piece of foil and place a drying rack or other cooking rack on top of the foil-lined baking sheet. Place the completed jalapeños on the rack so the bacon grease can drain onto the foil.
  7. Bake at 375 degrees F for 20 – 25 minutes or until the bacon looks brown and crisp.
    Serve warm and enjoy!
Notes
We recommend organic ingredients when feasible.

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Comments

  1. Allison Lahache |

    I pre-cooked the bacon on a paper towel before hand and drained all the bacon fat. Then put them in the oven they were delicious and crispy!

  2. Jackie Davis |

    Hi just a note to the alterations I have made with the recipe. After I cut and clean out the seeds I soak mine in a bowl of salt water for 20 to 30 mintues . This cuts the hot for us wimps. I use pecan flavored cream cheese and maple bacon. It gives them a sweet nutty and maple taste that is to die for. It is very easy to make your own pecan flavored cream cheese I just add minced up pecans and raw sugar to taste and blend to mix well. Either way our family loves them …but my way they disappear so quick I have to set mine aside or I don’t get a bite.

  3. Robyn |

    Yes, these are indeed a Texas staple. I made some last weekend for July 4th. My mom had actually never had them and she normally doesn’t like jalepenos, but she loved these. I had not thought to put them on a rack though. I’ll have to try that next time.

  4. Kelly |

    Can I freeze theese after they have been cooked? I also make mine with shrimp, crab, finely diced shallots or green onions, and cream cheese. They are delicious!!!

    • Assistant to 100 Days (Amy) |

      Hi Kelly. We’ve not tried freezing this dish. Cream cheese typically doesn’t freeze all that well. Let us know if you try it and how it works out. ~Amy

  5. Jenette |

    Made these, with the pimento cheese recipe, yesterday for my brother in law’s birthday and they were a HUGE hit with both kids and adults. Even my 2 year old gobbled one down. I did have to broil mine on low for a few minutes at the end to get the bacon crispy. Another incredible recipe from 100 Days of Real Food!!!

  6. Misty Lawson |

    Re: Freezing
    I mix my cream cheese with shredded sharp cheddar prior to filling the jalapeno halves. You can wrap them with bacon and freeze in a single layer OR you can fill the pepper and freeze without the bacon. I had to do this once when my bacon and cream cheese didn’t even out. I’d recommend using parchment paper when freezing so they don’t stick to the pan. Also, you definitely need to bake these on a raised rack, so both sides get crispy!! These are a FAVORITE and whenever I take them anywhere, I NEVER have any to bring any home!!

  7. mwdavid |

    I pat a good bit of brown sugar on top of each one. It really sets the stage for sweet and spicy! I always cook on a rack…but the bacon seems to never crisp on the bottom. Not sure what I am doing wrong…

  8. Tiffany |

    I have made these the last few years BC my jalapeño plants were so prolific that I had tons left after salsa, chili, tacos, etc. They are insanely delicious. You can do easily make them on a pizza stone and save the clean up of a baking sheet. That is how I make mine.

  9. |

    Ah! Love poppers! My New Mexico nativeness must protest that this is really a NM thing that the Texans adopted. I guess I’m half/half since I live on the border. My trick to getting the bacon to cook thoroughly is to broil not bake. If you wrap the bacon around really well you can even flip for just a few minutes. The absolute BEST flavor comes from grilling but be ready for a grease fire! I melted a humming bird feeder this way.
    We have a tasty version here too with shrimp, jalepeno flavored cream cheese, and bacon wrap, then grill or just deep fry for a bit. Mmmm! NM at it’s best!

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