Stuffed Jalapeno Pita Bites

READY IN: 15mins
Recipe by Gerry

These delicious appetizers were a hit at our Easter Sunday potluck Brunch. I was pleased to find the recipe was in one of our local cook books 'A Taste Of Heaven' and surprisingly a recipe I had been thinking of trying. Delicious, easy and a crowd pleaser! I find putting them on a cookie sheet and heating through in a 350 oven make for a marvelous hot appetizer. Also excellent at room temperature.

Top Review by Chef Buggsy Mate

I made this for a church gathering this evening. Everyone really enjoyed them, and I came home with an empty platter. Then a friend who is in charge of the ladies Bible study asked if I would make a batch up for tomorrow. So, as you can see, I will definitely be making these again. Thanks for posting this very simple yet tasty recipe. Made and reviewed for the June 2010 AUS/NZ Recipe Swap.

Ingredients Nutrition

  • 1 (18 count) package mini pita pockets (Cut in half)
  • 14 cup margarine
  • 12 cup finely diced onion
  • 1 (8 ounce) package cream cheese
  • 8 slices bacon (cooked cooled and crumbled)
  • 1 small tomatoes, finely chopped
  • 13 cup jalapeno peppers, finely chopped or 13 cup use a small 4 1/2 ounce jar of garlic and jalapeno puree


  1. Cook bacon, cool and crumble.
  2. Cut mini pitas in half with scissors.
  3. In bowl microwave margarine and onions until soft - about 2 minutes.
  4. Add cream cheese and blend with mixer until creamy, fold in crumbled bacon, tomato and peppers and stuff into pitas.
  5. NOTE instead of the jalapeno peppers you may use a small jar (just under 4 1/2 ounces)of garlic and jalapeno puree, which is my favorite way of preparing these. This also makes a terrific dip.

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