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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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In the rare event that you have leftovers, they are delicious sliced up and cooked in scrambled eggs the next morning!
Oh that’s sounds delicious! Thanks for the tip :-)
I make these on a regular basis and have found that using a grapefruit spoon (it has a serrated tip) to clean the peppers is a quick, easy way to get the membrane and seeds out of the peppers.
Love the grapefruit spoon idea!
We make these with goat cheese for my daughter who is sensitive to cow dairy. I personally think it is even better than cream cheese, and so does my entire family.
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.