Bacon Wrapped Jalapeño Poppers
10
Servings
Servings
30m PT30M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
50m
Ready In
Ready In
Recipe: #11904
January 17, 2014
Categories: Side Dishes, Dairy, Cheese, Vegetables, Appetizers, Peppers, Mexican, North American, 5 Ingredients Or Less, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Christmas, Entertaining, Fall/Autumn, Game/Sports Day, New Years, Potluck, Summer, Winter, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Make it from scratch, Cream Cheese, Hot Peppers, Spicy, Spring more
"These tasty little appies always get gobbled up in no time. Make sure you use a whole bacon strip to wrap the pepper with so doesn't fall apart when cooking and biting into it;)"
Original recipe yields 10 servings
Ingredients
Nutritional
- Serving Size: 1 (37.5 g)
- Calories 77.3
- Total Fat - 5.9 g
- Saturated Fat - 2.6 g
- Cholesterol - 16.8 mg
- Sodium - 376.5 mg
- Total Carbohydrate - 1.2 g
- Dietary Fiber - 0.6 g
- Sugars - 0.8 g
- Protein - 4.8 g
- Calcium - 68.2 mg
- Iron - 0.2 mg
- Vitamin C - 2 mg
- Thiamin - 0 mg
Step 1
Wearing rubber gloves, slice the jalapeño peppers lengthwise keeping the tail attached.
Step 2
Remove and discard the seeds and membranes.
Step 3
Mix together the cream cheese, cheddar cheese and salsa sauce.
Step 4
Fill the jalapeño halves with the cheese mixture and put them back together as a whole pepper.
Step 5
Wrap one slice of bacon around each stuffed pepper and place on a rimmed baking sheet.
Step 6
Cook in a preheated 400 degree Fahrenheit oven for 20 minutes, turning half way through.
Step 7
Allow these to cool about 5 minutes before serving.
Tips & Variations
No special items needed.
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