These Stuffed Bacon Wrapped Jalapeno Poppers are baked in the oven making them a delicious appetizer to make with easier clean-up, too.
Stuffed Bacon Wrapped Jalapeno Poppers
These cream cheese stuffed jalapeno poppers are simple to make and over the top in flavor.
- You can use light cream cheese and shredded cheese to lighten up these poppers.
- You can assemble these poppers one day advance then store tightly sealed in the fridge until you're ready to prepare them.
- I recommend using thick cut bacon for these jalapeno poppers as a thinner cut bacon cooks too quickly and will become too crisp.
- The amount of heat can vary as it's always a gamble when buying jalapeno peppers. These peppers were only moderately hot, which made them quite enjoyable.
- Wash your hands thoroughly after cleaning the seeds from the peppers being careful not to touch your eyes.
- If you really love living on the edge, sub out pepper-jack for the colby-jack cheese for extra kick.
Other Recipes to Make for the Jalapeno Lovers in Your Life
We are huge fans of spice so my cupboard is never without a jar of pickled jalapenos. A few other recipes you may like to add to the menu:
- Jalapeno Pepper Jack Cornbread is the perfect side for a bowl of soup or pinto beans.
- Jalapeno Ranch Dressing is my take on a dip served at one of our favorite Mexican restaurants.
- Bacon Ranch Jalapeno Poppers topped with crushed Doritos.
- Barbecue Chicken and Bacon Jalapeno Pizza Bread is one of those recipes that wraps up everything in pizza dough and then baked until it's gooey and golden. Supper gold.
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Helpful Kitchen Items:
Stuffed Bacon Wrapped Jalapeno Poppers
Servings: 16 poppers
Calories: 220kcal
Ingredients
- 8 large jalapenos halved and seeds removed
- 1 8 oz container chive and onion cream cheese
- 1 tablespoon taco seasoning
- ½ teaspoon garlic powder
- 1 cup shredded colby-jack cheese
- 16 slices thick cut bacon
- 16 toothpicks soaked in water
- prepared ranch dressing
Instructions
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil and fit a baking rack into the pan. Set aside.
- Cream together the cream cheese, taco seasoning and garlic powder.
- By hand mix-in 1 cup of the shredded cheese. Divide between the jalapeno halves.
- Wrap each jalapeno half with one slice of bacon. Secure with a toothpick.
- Bake for 25 minutes or until the bacon is crispy.
- Rest on the rack for 5 minutes then serve with buttermilk ranch for dipping.
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 2g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 367mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 1mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Peggy
so I've made these many times, and each time I bake them for almost an hour and use thin sliced bacon, and it still comes out not cooked well...am I doing something wrong?
Melissa
You should never have to bake these for an hour at 425°F. I wonder if you're baking them at a lower temperature? Otherwise, you can oven fry bacon alone in 25-30 minutes at the same oven temperature so, I'm not certain why yours would not work. Double check the oven temperature next time.
Deb
I've seen variations on this recipe, as well as variations in cooking temperature. I think I'm going to add ranch dressing mix to the cream cheese and try 425 for 25, or til doneness I like.
Have you seen Wedding DJ Frisco
It's ten times better if you add dry ranch mix to the cream cheese!