Bacon Wrapped Jalapeno Poppers
These yummy appetizers are perfect for family gatherings, game day parties, or anytime. Bacon wrapped jalapeno poppers are super easy to make, with just a handful of ingredients. If I can do it, you can do it.
Servings: 11 people
- 11 Jalapenos 3 to 4 inches long
- 11 strips of bacon
- 8 oz cream cheese 225g
- 1 cup shredded cheddar cheese 100g
- 1/8 to 1/4 tsp of salt 1g
- 1/2 tsp. ground black pepper 2g
- 1/2 tsp. garlic powder 2g
Preheat the oven to 400 F/205 C, with the rack in the middle position. Wash and dry the jalapenos. Then cut them in half lengthwise and scrape and scoop out the seeds and white membrane/pith. Don't touch your face!
Add the softened room temperature cream cheese to a large bowl and then mix well. Next add the shredded cheddar cheese, salt, garlic powder, and ground black pepper and mix until combined. If you forget to take the cream cheese out of the fridge, just soften it up in the microwave with the defrost mode, somewhere around 45 seconds seems to work well.
Now cut 11 strips of bacon in half. I like to use thin-cut bacon because it wraps easier. Scoop some cream cheese filling into the slice jalapeno and spread it out. Don't fill it up all the way to the top, unless you don't mind it bubbling over when it cooks. I don't mind when that happens. Wrap each one with a half slice of bacon. You can use toothpicks if you want to get the bacon to stay, or wrap it so the seam side is down. Place them on a sheet pan lined with parchment paper or a silicone mat.
Next, bake them in the oven for 18 to 25 minutes until the bacon is crispy and the cheese is melted. Remove them from the oven and allow them to cool for a few minutes before serving. Enjoy!
Each serving consists of two jalapeno poppers. This recipe makes 22 total.