Bacon-Wrapped Stuffed Jalapenos

I put a link to this recipe in an old post and I’ve made these several times since then. The recipe gets the make-again stamp of approval and deserves its own post, but I have two warnings.

  1. Protect your hands from these jalapenos! The last time I made these, one of my hands was red and felt like it was on fire all evening until I ended up dunking it into my water glass. Sweet relief.
  2. These are highly addicting and I’m not sure it’s possible to make too many. I have spread the addiction to friends and family members.

baconwrappedjalapenos

I know it looks like quite a few, but trust me, they disappear quickly.

Recipe: Bacon-Wrapped Stuffed Jalapeños

Recipe adapted from The Pioneer Woman

20 whole fresh jalapeños

2 blocks of cream cheese, softened (8 oz. pkgs)

1 lb. bacon, sliced into thirds

1. Protect hands for pepper preparation. Slice jalapeños in half and scoop out the insides. Remove all seeds and membranes and these become very mild.

2. Using a butter knife, fill jalapeño halves with softened cream cheese. Be generous.

3. Wrap the cream cheese-filled jalapeño with a third of a bacon slice and secure with a toothpick. I like to stretch out the piece of bacon before wrapping which gives it more length.

4. Bake at 375 degrees for 20-25 minutes. We like to grill on the cool side of a 2-zone charcoal fire for 10 minutes or you can use medium heat on a gas grill. Watch closely because they darken quickly. The bacon will shrink and they won’t look as pretty as when you put them on the grill, but they will taste great.

finishedpoppers

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