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!
Bacon Wrapped Jalapeño Poppers
Here are a few more Superbowl appetizer ideas:
- Potato Skins: http://tinyurl.com/6rnm28k
- Meatballs (with toothpicks & red dipping sauce): http://tinyurl.com/7adz8vl
- Pimento Cheese (cold or hot): http://tinyurl.com/73zb76…o
- Glazed Popcorn: http://tinyurl.com/cxk4udp
- Easy Cheesy Crackers: http://tinyurl.com/6crzdhv
- Pesto Cream Cheese Bake (and other apps): http://tinyurl.com/6sa32ha
Ready to go in the oven…
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
- Preheat the oven to 375 degrees F.
- 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!
- Cut the raw bacon in thirds using either a knife or culinary scissors.
- Using a spoon, fill the jalapeño halves with cream cheese. It’s okay if it gets a little messy.
- Wrap one small piece of bacon around each cream cheese-filled jalapeno with the bacon seam on the bottom.
- 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.
- Bake at 375 degrees F for 20 – 25 minutes or until the bacon looks brown and crisp.
Serve warm and enjoy!
I made these last night & they were yummy. I have to make an appetizer tomorrow night & used all my jalepenos by I have 3 bell peppers (green, red and yellow) do u honk I could use then to make this?
So glad it was a hit…and yes I think small pieces of bell pepper would work just fine.
[...] Recipe: Bacon Wrapped Jalapeño Poppers .recentcomments a{display:inline !important;padding:0 !important;margin:0 !important;} [...]
Hi Lisa! I have been following your site for some time now! My husband and daughters are doing it too, and we all just love your recipes! I have a question though, where do you get your bacon? I just told my husband last week that we could no longer eat bacon because all of the ones I could find (I shop in Whole Foods) have been cured with sugar, either brown or raw. We were going to cure our own with honey… but before I go all the way there I would love to know where you got yours! Thanks!
We buy uncured bacon at either our Farmers’ Market or EarthFare (Applegate Organic Brand)…good luck!
They actually have a name! They are called “ARMADILLO EGGS”. I also was shared this recipe from a Texan, and she informed me that is what they’re called. We leave the stems on to make them look like tails, lol. That is what she said to do. If you scoop ALL the ribs and seeds, it is kid friendly. You can use just mini sweet peppers for your kids if you’re too scared.
I’m from Texas and that’s exactly what we call them! We do tend to leave the stem on, and we usually grill them, but I like to cut the very top end with the stem off, and eat them in two bites, starting with the stem end. The reason for this is because the stem end is hotter, and I like to end my bite with the less-hot end.
The meat market in our area calls them Cowboy Candy. They are wrapped with natural bacon. Can’t get enough of them!!!! (I think you could stuff a shoe with cream cheese, wrap it in bacon and I’d eat it) ha
These are even better brushed with a little barbecue sauce!
We make these on the grill in the summer. And I’ve also made jalapeno popper sandwiches that were soooo good! I chopped up some jalapenos and sauteed them, then mixed with softened cream cheese and bacon pieces. Then I spread it on bread and buttered the outside and grilled like you would a grilled cheese sandwich. Yummy!
I think these would be so good stuffed with my new obsession ~cheese curds! YUM
We fix these all of the time during the summer on the grill! I like to add granulated garlic and worcestershire sauce to the cream cheese. They are to die for! Also, if you don’t like them spicy, making sure to scrape the inside of them really well with a spoon and rinsing them with water helps.
These freeze great! I make a bunch up ahead of time and freeze them on a sheet tray. When frozen I throw them in a zip lock bag. Then I can just cook what I need. No need to defrost.
Question about the rack you cook them on – is this a special oven proof rack or can you use a non-stick cooling rack (all metal)?
So I didn’t end up using a rack and it still worked fine. The bacon wasn’t very fatty and I had to cook mine about 10 minutes longer before the bacon crisped (maybe b/c I didn’t use a rack??? I don’t know). I think the extra cooking time made the peppers flatten out/collapse but they still tasted awesome!
Sorry for the delay in my response…I just used a cooling rack (pictured). I think it does help with a better outcome. Glad they still tasted good!