If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. BACON! As you already know by now, I have quite the obsession with all things jalapeno and all things poppers. #MikesJalapenoObsession. I just can’t help myself! They really are the perfect party appetizer, holiday gathering starter, game day table centerpiece, you name it - if there is a party of any sort, you need jalapeno poppers there to make everyone happy. Like this recipe in particular. We’re talking easy, cheesy Bacon Wrapped Jalapeno Poppers and they’re every bit of fabulous as they sound. These poppers are filled with a seasoned mixture of cream cheese and cheddar cheese, all stuffed into cored out jalapeno peppers than wrapped in smoky bacon and baked to crispy perfection. Oh baby. Don’t they look great? Let’s talk about how we make them, shall we? Next, mix your cream cheese (at room temperature for easier mixing), cheddar cheese and your seasoning mixture in a bowl, then fill each jalapeno pepper half with the spicy cream cheese mixture. A note about jalapeno heat: Most people believe that removing the seeds will reduce the jalapeno heat. However, the seeds actually contain no heat. Most of the jalapeno heat is in the cored out whitish innards, so if you’d like spicier jalapeno poppers, chop it up and mix it in with your cheese mixture. Next, wrap each stuffed jalapeno boat with a slice of bacon. Pierce with toothpicks to hold the bacon in place for baking. Sprinkle the poppers with extra chili powder and set them on a baking sheet and preheat the oven to 350 degrees F. Bake them for 20-30 minutes, or until the peppers soften and the bacon is starting to crisp. Remove from heat, cool slightly, and serve. BOOM! Serve them up! It’s party time! Check out my video below for a full demonstration of how to make bacon wrapped jalapeno poppers. Second, make sure you cook them long enough. If the bacon isn’t very crispy, keep cooking until it is. You can also hit them in the broiler a few minutes to get that crispy bacon, or sear them on the grill to achieve the same effect. If you fear the bacon will shrink up too much, use toothpicks to hold them in place. I’ve found, though, that the bacon holds together very nicely, but use your best judgement. Try them with other cheeses, like pepper jack cheese or a good sharp cheddar. So many ideas! I love it. Also, you can conserve on bacon by slicing them in half and then wrapping the stuffed jalapenos. They’re still super tasty this way, though I prefer a lot of bacon in each bite. The choice is yours. Thin cut bacon is best for this recipe. Thicker cut bacon may not crisp up enough to your preference. For the seasoning mixture, I used simple chili powder with garlic, salt and pepper, but try using garlic powder, a taco seasoning blend or a Cajun seasoning blend for flavor variations. Here is an extra tip on a question I get sometimes…
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