Description
These Bacon Wrapped Jalapeno Poppers are a spicy, creamy appetizer perfect for parties or game days. Featuring fresh jalapeños stuffed with a savory blend of cream cheese and cheddar, wrapped in crispy bacon and baked to perfection, they deliver a delightful combination of heat, creaminess, and smoky flavor.
Ingredients
Scale
Ingredients
- 10 slices thick-cut bacon, cut in half lengthwise
- 10 medium-sized jalapeño peppers
- 8 ounces cream cheese, softened (or a dairy-free alternative)
- 1 cup shredded cheddar cheese (or a dairy-free alternative)
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Parsley, for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to ensure it is hot enough to cook the bacon-wrapped poppers evenly and crisply.
- Prepare the jalapeños: Slice each jalapeño pepper in half lengthwise. Carefully scoop out the seeds and white membranes using a spoon to reduce heat, then flip and tap the halves with the spoon back to remove any remaining seeds.
- Make the filling: In a medium bowl, combine softened cream cheese, shredded cheddar, paprika, garlic powder, salt, and black pepper. Mix well until smooth and evenly blended to create a flavorful stuffing.
- Stuff the jalapeños: Spoon about one tablespoon of the cheese mixture into each jalapeño half, spreading it evenly to fill the cavity without spilling over.
- Wrap with bacon: Cut each bacon slice in half lengthwise. Wrap one bacon strip around each stuffed jalapeño, ensuring the bacon starts and ends underneath to secure it during cooking.
- Prepare the baking sheet: Line a large baking sheet with aluminum foil for easy cleanup and place a wire rack on top. If you don’t have a rack, line the baking sheet with parchment paper to prevent sticking.
- Arrange on the rack: Place the bacon-wrapped jalapeños spaced evenly on the rack or parchment to allow air circulation and crisping. Make sure they are not touching to cook evenly.
- Bake the poppers: Bake for 25-30 minutes, or until bacon is cooked through and crispy. Keep an eye near the end to prevent burning.
- Serve: Remove from oven, optionally sprinkle with chopped parsley for freshness and color, then serve immediately while warm.
Notes
- For less heat, remove more membranes and seeds from the jalapeños.
- Use thick-cut bacon for a meatier popper that holds well during baking.
- Ensure cream cheese is softened for easy mixing and smooth filling.
- You can substitute cheddar with other cheeses like Monterey Jack or pepper jack for different flavor profiles.
- Use a wire rack on the baking sheet to allow fat to drip and prevent soggy bottoms.
- These poppers are best served fresh but can be stored in the fridge and reheated.
