Bacon Wrapped Cheesy Stuffed Jalapeños
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
4.9 out of 5 stars
(19)
Ingredients
24 stuffed jalapeño halves
- 12 fresh jalapeño peppers*
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1 cup shredded cheddar cheese*
- 1 clove garlic, chopped
- 1/2 teaspoon smoked paprika
- 12 slices bacon, cut in half
- 24 toothpicks
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Preparation
Step 1
Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
Step 2
Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
Step 3
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste—I add just a pinch. Spoon filling equally among all 24 jalapeño halves.
Step 4
Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to ensure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.
Step 5
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Chef's notes
Make Ahead & Freezing Instructions:
Jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.
Special Tools (affiliate links):
Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack | Electric Mixer (Handheld or Stand) or Rubber Spatula
Peppers:
Instead of jalapeño peppers, try using those mini sweet peppers often sold in the produce section. Those a great option if you don’t like super spicy.
Cheese:
Mexican style or pepper jack shredded cheese are also tasty.
Adapted from Kraft.
