These Bacon Wrapped Jalapeño Poppers are an amazingly simple and scrumptious appetizer. Savory, slightly spicy and creamy these perfectly sized finger foods are the ultimate party snack. And BACON, need I say more?
Great for any occasion they can be dressed up on a fancy platter or served in a simple and casual style. A great addition for parties, game days, gatherings or an appetizer before a meal, they are so delicious.
This recipe comes to me from my sister, who, is actually an incredible chef. After one spends as much time in cooking school as she did, you know that everything that she creates will be a phenomenal taste bud experience.
Delicious and Simple
These bite sized snacks are surprisingly easy to make and only take about 15 minutes to prepare and another 20 minutes in the oven. As simple as they are to put together they have incredible flavor and add some real celebration to your meal or snack.
So easy and simple to make but with a big flavor, they are spicy but not too spicy. Overall, I give them a “mild” on the heat scale. They really don’t have any more spice than a mild salsa. However, if you like more kick then feel free to add some of the seeds back in to the peppers.
To make Bacon Wrapped Jalapeño Poppers simply preheat your oven to 425°.
Cut the jalapeños in half, lengthwise. Remove the seeds and ribs.
You may want to cover your hands in plastic baggies to keep the spicy juices off your hands when removing the seeds for this step. If not make sure to throughly wash your hands when you are done cutting and seeding them. And make sure not to touch your eyes or face while in the process of cutting.
If your jalapeños are small you may need 2 to 4 more, and additional bacon to wrap them. The peppers that I used were about 3 inches long, a bit on the large side, so only needed 8.
Then mix the softened cream cheese with the grated cheddar cheese.
Divide your cheese mixture between the jalapeño halves.
Cut the bacon slices in half. Wrap each popper with the bacon and secure the ends with a toothpick. Make sure to use regular thin sliced bacon, not thick cut.
Bake for 20 minutes or until cheese is bubbly and bacon begins to get crispy.
You can serve with the toothpick or remove before serving.
- 8 Jalapeños
- 8 Oz Cream Cheese softened
- 1 Cup Grated Cheddar Cheese
- 8 Slices Bacon not thick cut
- Preheat oven to 425°.
- Cut the jalapeños in half, lengthwise. Remove the seeds and ribs.
- MIx the softened cream cheese with the grated cheddar cheese.
- Divide the cheese mixture between the jalapeño halves.
- Cut the bacon slices in half. Wrap each popper with the bacon and secure the ends with a toothpick.
- Bake for 20 minutes or until cheese is bubbly and bacon begins to get crispy.
Storing and reheating
Serve right away while still warm. Store any leftovers in an airtight container in the fridge for about a week. To reheat later, place in an oven preheated to 425° for 7 to 10 minutes.
If you are allergic to jalapeños, as I know that occasionally some people are, you can use the mini sized sweet bell peppers instead of their spicy cousin.
You could also leave out the bacon for a vegetarian version.
Please feel free to leave any comments or questions that you have about my recipe!