My Famous Bacon Wrapped Jalapenos (Poppers)

"Always a request for any party/ gathering im inviteded to - but only for spicey lovers - although, can easily substitude green peppers in place of jalepenos for those of you who cant handle the heat!! They go fast, so i usually make a double batch."
 
My Famous Bacon Wrapped Jalapenos (Poppers) created by Jonathan Melendez
Ready In:
40mins
Ingredients:
8
Yields:
16 poppers
Serves:
6-8
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ingredients

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directions

  • Mix Last 5 items with softened cream cheese with blender or spoon, whatever is easiest for you!
  • preheat over to 375°F.
  • Slice jalepenos in half lengthwise, and dig out the seeds and stuff in the middle (be SURE to rinse your hands after every couple jalepenos with soap and warm water - or your hands will get burned by juices).
  • Fill jalepenos, just a tad over filled with cream cheese blend (about a Tbs. each).
  • wrap with a slice of bacon and crack more fresh pepper on top of wrap, if you like.
  • Bake for 25-35 minute however crisy you like your bacon - but bacon will be cooked thruogh after 25 minutes. Can broil the last 5 min if you like as well.

Join The Conversation

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  1. Mary E.
    Rather than rinsing and drying every few minutes, just wear disposable kitchen prep gloves. Have all your ingredients mixed, get your bacon ready, don the gloves, seed the peppers, fill and bake. Voila! No burning hands.
     
  2. Jonathan Melendez
    My Famous Bacon Wrapped Jalapenos (Poppers) Created by Jonathan Melendez
  3. Jonathan Melendez
    My Famous Bacon Wrapped Jalapenos (Poppers) Created by Jonathan Melendez
  4. Jonathan Melendez
    My Famous Bacon Wrapped Jalapenos (Poppers) Created by Jonathan Melendez
  5. Susie D
    I enjoyed the additional flavors added to the traditional cream cheese filling in these and the cracked pepper on top. (I used the cumin option.) I always wear disposable plastic gloves when making poppers to prevent burning. I baked on a foil lined pan and flipped the peppers a few times during the bake time. Thank you for sharing the recipe. Made for Spring 2010 Pick A Chef.
     

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