Several years ago I set out on a quest for the perfect recipe for homemade jalapeno poppers.
I tried breading and frying ... breading and baking ... battering and frying ... weaving and bobbing ... kicking and screaming ...
Every attempt was labor-intensive, messy and, saddest of all, didn't produce jalapeno poppers that knocked my socks off.
Finally, I stumbled across a winning recipe at All Recipes.
This recipe smartly tosses the breading, batter and oil aside.
Instead, each fresh jalapeno is lovingly filled with a cream cheese mixture and then gently wrapped in a comforting cocoon of ...
BACON!
Everything goes into a hot oven until the bacon is cooked to your liking, the cream cheese is heated through and the peppers are nice and tender.
Alyssa was off to college and Jeff was out of town so they weren't able to celebrate the discovery with Jackie and I.
We actually ate these things for dinner once or twice.... "Normal" people will likely eat 4 each so keep this in mind when planning your gathering.
Super easy. As a matter of fact, these jalapeno poppers are so easy they barely need an actual "recipe."
Enjoy!
Jalapeno Poppers With Bacon
Print recipe
| Serves | 10 |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Total time | 1 hour |
| Meal type | Appetizer |
| Slightly adapted from recipe on | All Recipes |
Ingredients
- 20 Medium fresh jalapeno peppers (halved lengthwise, seeds and ribs removed)
- 8 Ounces cream cheese (softened)
- 1 Generous cup shredded cheddar cheese (I prefer extra sharp cheddar)
- 1-2 Teaspoons garlic (minced)
- ½ teaspoon salt
- 14 Slices bacon (I use center cut bacon)
Note
Bacon makes everything better and these Jalapeno Poppers are no exception!
I searched high and low for a delicious, easy recipe for Jalapeno Poppers and this one is it! Slightly adapted from a recipe I found on All Recipes. Super easy to put together. I hope you like them!
Enjoy -- The Recipe Wench
Directions
| Step 1 | |
| Mix cream cheese, cheddar, garlic and salt in medium bowl. Fill each pepper half with cream cheese mixture. To speed the filling process up, place cream cheese mixture in either a pastry bag using a tip with a large opening or in a zip lock sandwich bag with the bottom corner snipped open to allow the filling to be piped through the opening. | |
| Step 2 | |
| Cut bacon strips into thirds. Take one piece of bacon and wrap it around each filled pepper half, making sure the bacon ends are underneath the pepper. | |
| Step 3 | |
| Place bacon-wrapped pepper halves on baking sheet lined with parchment paper. Bake in 400°F for about 30-40 minutes, or until bacon is cooked to your liking. | |
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