Bacon Wrapped Jalapeno Poppers

Bacon Jalapeno Poppers

Jalapeno peppers stuff with cream cheese and wrapped in bacon AND grilled. I like this much better than the breaded, stuffed, and fried jalapenos peppers. and think it’s healthier too even with the bacon.

I grow my own jalapeno peppers and let some ripen so they are red.  I find the taste is sweeter and the heat is less though the heat varies and I’ve had some really hot red jalapenos.

This is easy to make.

First cut the top off your jalapeno and cut it in half lengthwise.  If it’s particular big you could quarter it or cut 1/3 off and then cut the 2/3 left over in half.

Remove the seeds and ribbing.  This will reduce the heat some and make a place for the cream cheese.

Fill the pepper with cream cheese.

Wrap in bacon.  You want a good part of the opening filled with cream cheese to be covered by the bacon otherwise the cheese might fall out.  If using a fatty pork bacon it will stick to itself otherwise you can use a tooth pick that has been soaked in water to hold the bacon on.  Just wrap the bacon around and use the tooth pick down the side to hold it together.

Next grill over medium to high heat starting with the open side of the jalapeno first.  Once the bacon is cooked flip and finish the other side.  Watch closely and move them if there are any flareups otherwise they will burn.

Bacon Jalapeno Poppers

It should be possible to bake or broil these.  I’ll post info once I test this myself.

The pic to the side shows the a jalapeno ready to be filled, one filled, and two wrapped in bacon ready to be grilled.

Bacon Wrapped Jalapeno Poppers

I like this better than the breaded and fried jalapenos poppers. I grow my own jalapeno peppers and let some ripen so they are red. I find the taste is sweeter and the heat is less though the heat varies and I’ve had some really hot red jalapenos.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: jalapeno poppers
Author: shawnonfood.com

Ingredients

  • Jalapeno peppers
  • cream cheese
  • bacon thin

Instructions

  • This is easy to make.
  • First cut the top off your jalapeno and cut it in half lengthwise. If it’s particular big you could quarter it or cut 1/3 off and then cut the 2/3 left over in half.
  • Remove the seeds and ribbing. This will reduce the heat some and make a place for the cream cheese.
  • Fill the pepper with cream cheese.
  • Wrap in bacon. You want a good part of the opening filled with cream cheese to be covered by the bacon otherwise the cheese might fall out. If using a fatty pork bacon it will stick to itself otherwise you can use a tooth pick that has been soaked in water to hold the bacon on. Just wrap the bacon around and use the tooth pick down the side to hold it together.

Grilling instructions

  • Grill over medium to high heat starting with the open side of the jalapeno first. Once the bacon is cooked flip and finish the other side. Watch closely and move them if there are any flareups otherwise they will burn.
  • It should be possible to bake or broil these. I’ll post info once I test this myself.

Baking instructions

  • Place jalapenos poppers in an oven safe dish, open side up.
  • Bake in a 400° F preheated over for 25 minutes until the bacon is cooked.

Notes

If you will be baking these you don’t need to use the toothpicks as you won’t be flipping them. 
If grilling you can do this without toothpicks but sometimes they unwrap if you aren’t careful or even if you are!
Have fun with the cream cheese filling, can add some other shredded cheese, spices, some finely diced peppers, whatever you want.
I find thick cut bacon doesn’t work as well as a regular/thinner cut.