Bacon Wrapped Jalapeños are the perfect party food! Jalapeno peppers are halved and fille with cream cheese and wrapped with bacon.
And as much as I would love to take credit for this recipe, I can’t. This isn’t an original recipe… but it’s a darn great one! I made these along with the Bacon Wrapped Pineapple (I must have been craving bacon eh?) and these went just as fast. The guys and gals loved these yummy spicy apps. Which got me thinking that these would be perfect for a Sunday football party or for wine nights with your girlfriends sitting around in your fat pants enjoying a Diane Keaton romantic comedy… wait I was alone that night.
To Make These Bacon Wrapped Jalapeños You Will Need:
- softened cream cheese
Oh and maybe some toothpicks too, which I never seem to have! I always wish to be the person who has everything on hand for those “just in case” moments like this recipe… but sadly I am not one of them.
You need about 20 or so jalapeños. Wear gloves while cutting each in half lengthwise. I can’t stress enough how important it is to wear gloves.
Then place them in a bowl.
See my husband is way tougher than me, he didn’t wear gloves (show off) but since I did like 19 and him 1 (just to capture this shot) Trust me. I wore the gloves. Get the latex free gloves in the cleaning aisle of your local grocery store.
If you have a cut on your hand and you don’t know it and some jalapeño juice gets in there… it will sting. While you’re at it, if you have some safety glasses I suggest you put on those too. Pat got struck in the eye by some spontaneous flying jalapeño juice and it wasn’t pretty.
He didn’t cry. But I did from laughing. I’m so mean.
If you want them to have some heat, you could leave a little of the rib and seed attached. Then just lay out all of the cleaned, seeded and halved
jalapeños on a baking sheet. I lined mine with parchment.
Fill each jalapeño with cream cheese. There really isn’t an easy or neat way to do this. But I used an offset spatula to fill them with cream cheese.
Look they’re like little boats of cream cheese goodness!
The original recipe says to cut the bacon in thirds, well me being me, I didn’t read the recipe and I cut it in half. It still worked, just think there is more bacon per bite and who doesn’t love to hear more bacon per bite?
So slice the bacon in half or in thirds if you have smaller jalapeños.
Wrap the bacon around the jalapeños and secure with the seam side down or with a toothpick, if you have them around.
Toothpicks and band-aids never have ’em.
Bake in a 375° oven for 20-25 minutes and then flip on the broiler if they need some help with crisping and watch carefully so they don’t burn.
Like this… holy jalapeño baby!
The pepper still has a little bite to it, the bacon is salty and crispy while the cream cheese is ooey and gooey and flavored by the jalapeño and bacon fat.
Bacon Wrapped Jalapeños
- 20 medium jalapeños
- 16 ounces cream cheese, softened
- 1 pound bacon, sliced in half or thirds
- Preheat oven to 350°.
- Cut jalapeños in half, length-wise.
- With a spoon, remove the seeds and the ribs (or white membrane).
- Fill with some softened cream cheese into each jalapeño half.
- Wrap the jalapeños with the sliced bacon pieces.
- Secure by sticking toothpick through the middle or laying seam side down.
- Bake on a baking sheet preheated oven for 20-25 minutes.
- If, after 20 minutes, the bacon doesn’t look brown enough, turn on the broiler for a couple of minutes to finish it off, just keep an eye on them so they don't burn.
- These are bestest when the jalapeño still has a bit of bite to it.
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