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Bacon-Wrapped Jalapeño Poppers

September 21, 2016
Bacon-Wrapped Jalapeño Poppers

Ingredients

  • 6 jalapeño peppers
  • 4 ounces cream cheese, softened (use low-fat to reduce the calories)
  • 2 tablespoons chopped chives or green onion
  • 4 slices thin-cut bacon
  • 12 wooden toothpicks, soaked

Instructions

  • Slice each pepper in half, lengthwise. Use a spoon to scrape out the seeds and white membrane. If you like a little heat, leave a few seeds.  If you like a more mild flavor, make sure the insides are all removed. Seeds and the white membrane are where most of the heat comes from.
  • Stir the cream cheese and chives (or green onion) together. Fill pepper halves with the cream cheese mixture.
  • Slice bacon into 12 1 1/2-inch pieces. Wrap one piece of bacon around each filled pepper-half. Secure the bacon with a toothpick.
  • Heat oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper.
  • Arrange the peppers, filling side facing up, onto the baking sheet. Bake until the bacon is crispy and the peppers are tender; 20 to 25 minutes.

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com

By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at TableAndDish.com.

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