Bacon Wrapped Jalapenos Recipe: A Spicy Crowd-Pleaser

A bacon-wrapped jalapeño is a popular appetizer known for its combination of creamy, cheesy, and spicy flavors encased in crispy bacon. It’s a go-to dish for potlucks and parties and has found its way into the heart of comfort food enthusiasts. Making these poppers is straightforward and flexible, allowing for various fillings and adjustments to suit different heat preferences.

In my experience, the key to perfect bacon-wrapped jalapeños lies in the preparation of the peppers and the right mix of cheeses. When I prepare them, I carefully halve the jalapeños, remove the seeds and ribs for a milder taste, and fill them with a mixture of cream cheese and shredded cheddar. The creamy filling contrasts nicely with the bite of the pepper and the richness of the bacon that wraps around it.

To ensure the bacon crisps up well without overcooking the peppers, I preheat my oven and pay attention to the cooking time. The result is a delightful appetizer with just the right amount of kick, coupled with the savory goodness of bacon, making it a favorite at any gathering.

Ingredients

In this section, I’ll outline the specific components needed for crafting delicious bacon-wrapped jalapeños. You’ll need fresh jalapeños, a selection of cheeses for the filling, and quality bacon to envelop everything perfectly.

Jalapeños

• Quantity: Approximately 6 to 8 jalapeños
• Preparation: Halved and seeded

I select medium-sized jalapeños and make sure to remove the seeds and membranes, which helps reduce the heat. Cutting them lengthwise allows for easier stuffing.

Bacon

• Quantity: 12 to 16 slices
• Type: Thinly sliced bacon

I use thin bacon because it wraps easily around the jalapeños and cooks evenly. The number of slices should match the number of jalapeño halves you’re preparing.

Cheese Filling

• Components:
  • Cream cheese: 8 ounces, softened
  • Shredded cheddar cheese: 1/2 cup
  • Seasonings (optional): Garlic powder, onion powder, salt, and pepper to taste

I blend the cream cheese and cheddar until it’s uniformly mixed, often adding a pinch of garlic and onion powder for extra flavor. The filling should be creamy and easy to spoon into the jalapeño halves.

Preparation

Preparing bacon-wrapped jalapeños involves three main steps: prepping the jalapeños, wrapping them in bacon, and baking them to perfection. I’ll walk you through each step so your appetizers turn out delicious and are a hit at any gathering.

Prepping Jalapeños

First, I make sure to preheat my oven—the temperature can range from 350°F to 400°F depending on the recipe’s specifics. I then wash the jalapeños and cut them in half lengthwise, removing seeds and membranes to adjust the heat level to my liking. Wearing gloves can prevent any potential chili burn on my hands.

Wrapping with Bacon

Once the jalapeños are halved and deseeded, I move on to the cheese filling. In each jalapeño half, I spoon a mixture of cream cheese and shredded cheddar until it’s generously filled. Then, I carefully wrap each stuffed jalapeño with a slice of bacon, making sure to cover as much of the surface as possible. If needed, I secure the bacon with a toothpick to prevent it from unraveling during baking.

Baking Instructions

Finally, I place the wrapped jalapeños on a baking sheet—lining it with aluminum foil for easy cleanup—and bake them. The time varies; it can be 20-25 minutes or until the bacon is crispy and the cheeses are melted. It’s important to use a baking rack if I want the bacon to cook evenly without getting soggy from its own grease. After baking, I let them cool for a couple of minutes before serving.