Jalapenos stuffed with a blend of cream cheese and cheddar cheese, wrapped in bacon and baked until the cheese is bubbly and the bacon is crispy.
When it comes to game days snacks, everyone has a favorite. Chips and dip, wings, mozzarella sticks, pizza, the list could go on and on. One of my favorites is jalapeno poppers. They are spicy and super cheesy. But I’m talking about Bacon-Wrapped Jalapeno Poppers. What is better than spicy and cheesy than spicy and cheesy wrapped in bacon?
These jalapeno poppers are baked, not fried. They are also the perfect make-ahead snack. I like to prep a big batch, flash-freeze them, and store them in a zipper-top freezer bag. Then, when game day rolls around, pull some out of the freezer and bake. You will have a crispy bacon-wrapped cheesy nibble in no time.
I like to fill the jalapenos with a blend of cream cheese and cheddar cheese. Wrapped in bacon, these poppers are the perfect mix of spicy-meets-cheesy-meets-smokey.
Cut each jalapeno in half and remove the seeds and membranes. I wear disposable plastic gloves when I do this so I don’t get the capsaicin all over my hands. Capsaicin can be very irritating to skin, so always wash your hands well after touching peppers.
Mix together the cream cheese and shredded cheddar. Pepper jack cheese can be substituted for the cheddar if you like additional spice. Fill each jalapeno half with some of the cream cheese mixture.
Then wrap each pepper half with a half slice of bacon. Stretching the bacon slightly so it overlaps when wrapped around the pepper helps the bacon stay in place without using toothpicks.
The poppers can be baked immediately. However, I prefer to flash-freeze them and store in the freezer. Place the peppers on a sheet pan and freeze until firm. Then, store the individually frozen peppers in a zipper top bag. When ready to eat, remove as many peppers as needed and bake until cheese is bubbly and bacon is crisp.
Jalapenos stuffed with cheese, wrapped in bacon, and baked until crispy.
- 10 jalapenos
- 8 ounces reduced-fat cream cheese
- 1 cup shredded cheddar cheese
- 10 slices bacon, cut in half
Cut jalapenos in half. Remove seeds and membrane.
Combine cream cheese and shredded cheddar. Fill each jalapeno half with cheese mixture. Wrap each jalapeno half with a half slice of bacon.
Place bacon-wrapped jalapenos on a sheet pan. Freeze until firm. Put jalapenos in a zipper-top freezer bag and store in the freezer up to 3-4 months.
When ready to bake, preheat oven to 425 degrees. Place jalapenos on a rack placed on a foil-lined sheet pan. Bake for 25 minutes or until bacon is crispy and cheese is bubbly.
If baking immediately (and not from frozen), reduce bake time by 5-10 minutes.