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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!
Here are a few more football and/or tailgate snack ideas:
- The Best Pulled Pork in a Crock Pot
- Potato Skins
- Meatballs (with toothpicks & red dipping sauce)
- Pimento Cheese (cold or hot)
- Glazed Popcorn
- Easy Cheesy Crackers
- Pesto Cream Cheese Bake (and other apps)
- Cheddar Garlic Biscuits
- Slow Cooker Baked Beans
- Chicken and Cheese Tostadas
Bacon Wrapped Jalapeño Poppers
Ingredients
- 12 jalapeños
- 1 block cream cheese (low fat version not recommended. You can do homemade pimento cheese instead; see note for recipe link)
- 8 slices bacon smoked, raw
Instructions
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Preheat the oven to 375 degrees F.
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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!
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Cut the raw bacon in thirds using either a knife or culinary scissors.
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Using a spoon, fill the jalapeño halves with cream cheese. It’s okay if it gets a little messy.
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Wrap one small piece of bacon around each cream cheese-filled jalapeno with the bacon seam on the bottom.
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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.
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Bake at 375 degrees F for 20 – 25 minutes or until the bacon looks brown and crisp.
Serve warm and enjoy!
Recipe Notes
Pimento cheese recipe - Homemade Pimento Cheese
Special equipment needed: 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.
We recommend organic ingredients when feasible.
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I had thought I had invented them until I realized, I too had grown up/currently lived under a rock. Nevertheless…. I love to throw them in the smoker! 250 for about 2 hours, and then finish them in the oven to get a tad crisp.
Our grocer now sells them, so I think hey I don’t have to make them! But they are $1 a piece.
We’ve been making these for years! The easiest way to stuff the peppers is to let the cream cheese rest at room temp until really squishy. Then I mix in freshly chopped herbs, put it in a ziplock bag, cut off a small corner, and pipe it onto the jalapeños. Easy!
My son and I learned the hard way. Don’t rub eyes after touching seeds.
Do you think I could use an almond milk “cream cheese”?
Yes, that should work, too, though it is not something we’ve tried.