Bacon Wrapped Cream Cheese Stuffed Jalapeno Poppers
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Bacon Wrapped Cream Cheese Stuffed Jalapeno Poppers
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Bacon Wrapped Cream Cheese Stuffed Jalapeno Poppers, with or without bacon, are full of flavor, oh so cheesy and baked, fried or grilled.
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Ingredients
- 8 lices bacon, diced
- 12 jalapeños, halved lengthwise with stems left intact, seeds and ribs removed, between 3 and 4 inches long
- 1 cup Cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 2 green onions, thinly sliced
- 2 tablespoons Panko bread crumbs
- 1 large egg yolk
- 2 teaspoons lime or lemon juice
Options, If Using
- 2-3 tablespoons minced fresh cilantro or parsley, if desired
- 1 teaspoon chili powder, taco seasoning, curry powder, ground cumin, paprika or coriander
- cayenne pepper, red pepper flakes, dashes of sriracha or hot sauce, to taste
- cooked medium shrimp, deveined and shelled (one for each jalapeño half), optional
- ½ pound cooked ground beef, leftover roast beef, sausage, shredded chicken or crab meat
Bacon Wrapped
- bacon strips cut in half crosswise to match number of jalapeño halves
- toothpick for each jalapeño half
- ¼ cup barbecue sauce of choice
Instructions
- If using shrimp, sauté in skillet in 1 tablespoon butter or olive oil until pink on both sides. Set aside until ready to use.
- If using ½ pound ground beef or sausage use a skillet to brown it, then place on a paper towel-lined plate to drain. Allow meat to totally cool before blending with cheese mixture.
- Cook diced bacon in 12-inch nonstick skillet over medium heat until crispy, 8 to 9 minutes. Transfer to paper towel–lined plate. Set aside.
- Mix cheddar, Monterey Jack, cream cheese, bacon, garlic powder, scallions, cilantro or parsley, panko, egg yolk, lime juice, seasoning of choice, bacon and any extra options you want to include together in bowl until incorporated and nice and creamy.
Not Wrapped in Bacon
- Adjust your oven rack to upper-middle position and preheat your oven to 500 degrees. Prepare your rimmed baking sheet with a wire rack lightly coated with cooking spray.
- Season jalapeños with sprinkles of salt and place cut side down on top of your wire rack. Bake until just starting t become tender, between 4 and 5 minutes.
- Remove jalapeños from oven and set aside to cool.
- Set your oven's temperature to 450 degrees.
- Once jalapenos are cool enough to handle, flip them over so the cut side is facing up.
- Divide cheese mixture among each of your jalapeños, carefully pressing into each. Fill each jalapeño about ⅔ full with cheese mixture and do not overfill them.
- Bake until filling is a light golden brown, about 10 minutes. If desired, place under broiler for 2-3 minutes to lightly brown tops. Just keep a close watch because these poppers can burn fast. Allow to cool for 5 minutes before serving.
Wrapped in Bacon
- Divide cheese mixture among jalapeños, pressing into cavities. Fill each jalapeño half until it is about ⅔ full. Don’t overfill.
- Top each half with a shrimp, if using.
- Wrap each jalapeño half with bacon and secure with wooden toothpick.
- Brush each half with barbecue sauce if desired.
Oven Option
- Preheat oven to 400 degrees.
- Place poppers on parchment lined pan.
- Bake for 20 to 25 minutes.
- If desired, place under broiler for 2-3 minutes to lightly brown tops.
- Let sit about 10 minutes before serving.
Grilling Option
- Place on hot grill with indirect heat to prevent burning.
- Leave on grill 20-25 minutes or until bacon crisps and cheese is melted.
Air Fryer
- To cook bacon wrapped jalapeno poppers in your air fryer, prepare as directed, then cook at 325 degrees for 15 to 20 minutes, depending on the size of your peppers.
- If not wrapped in bacon only 10 minutes are needed.
Notes
- Leftovers should be refrigerated in an airtight container and will last about 3 days inside your fridge, including the day you made them.
- Place in the oven on 350 degrees on a rimmed baking sheet coated in cooking spray for 20 to 30 minutes or until heated through and golden brown.
- You can also reheat in a microwave if necessary.
- Oh yes you can!
- Option 1: First, you can make the filling up to 3 days in advance and store it inside your fridge covered or in an airtight container. Just remember to remove from fridge about 45 miutes before needed so it's easier to stuff your peppers.
- Option 2: Prepare cheese mixture and stuff each of your jalapeños but do not cook them. Place inside your fridge covered or in an air tight container until needed.
- They will last in your fridge for up to 3 days.
- Add a few extra minutes to your baking time.
- There is some controversy here about whether freezing these jalapeno poppers works well. Some recommend it and some don't.
- Some believe the texture of the poppers is adversely effected after freezing. They can turn mushy or soggy in some cases.
- I leave the decision to freeze up to you. We do it ourselves but my close friend Julie refuses to and we use the same recipe. For what t's worth I have served her frozen bacon wrapped jalapenos without telling her and she never said a word and ate them all with me.
- So I leave the decision up to you.
- Prepare stuffing and fill your peppers. Place stuffed jalapenos, not touching, inside an airtight container until needed. Freeze for up to one month, maybe two.
- If possible, place stuffed jalapenos on some rimmed baking sheets, not touching, and place inside your freezer until frozen. Once frozen store inside an airtight container or in a resealable freezer bag.
- This way when storing your jalapeno poppers inside your freezer they can touch each other and not only does this method take up less space inside your freezer you're able to remove the exact number you want to bake.
- When ready to bake, prepare a rimmed baking sheet with cooking spray and bake at 425 degrees from frozen for 25 to 30 minutes. You can also air fry or grill right from frozen, just add a few minutes to your cook time.
Nutrition Information
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Calories
143kcal
(7%)
Carbohydrates
2g
(1%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
26mg
(9%)
Sodium
131mg
(5%)
Potassium
54mg
(2%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
272IU
(5%)
Vitamin C
9mg
(10%)
Calcium
78mg
(8%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 26mg | 9% |
| Sodium | 131mg | 5% |
| Potassium | 54mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 78mg | 8% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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