Prep 20 mins
Cook 20 mins
The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success.
- Cut jalapenos in half and remove seeds and veins.
- (Use gloves to work with peppers).
- Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
- Secure with a toothpick.
- Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.
I have made these for years now but how do you get away with only 10 peppers? I have to make them by the pounds of peppers so to cut cost I wrap them with 1/2 slices of bacon. Still great and addictive. Of course using so many peppers I have to drain off drippings often before they are done. A tip I have learned is the more pointed the pepper is the hotter it is so I try to get round-tip peppers.
we grow our own jalepeno's and this year they were just huge! So this recipe was a perfect way to enjoy them. We are on a low carb diet so we could enjoy this recipe without all the guilt. My husband thinks that I am just wonderful for making these poppers anytime he wants!
This is one of my favorite recipes!! my godmother makes these for me when I get a chance to go home- the only difference is she adds a small piece of cooked chicken breast with the cream cheese. She has also made these on the gril before, and also has cooked the bacon for a few minutes before making these so that when you make the poppers, the bacon gets crisp. Thanks for posting, maybe i will make these for myself now :) Also thanks Bergy for the bananna pepper tip, I LOVE bananna peppers- so will have to try that sometime too.