Bacon Wrapped Jalapeño Poppers
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;)"
- 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
Wearing rubber gloves, slice the jalapeño peppers lengthwise keeping the tail attached.
Remove and discard the seeds and membranes.
Mix together the cream cheese, cheddar cheese and salsa sauce.
Fill the jalapeño halves with the cheese mixture and put them back together as a whole pepper.
Wrap one slice of bacon around each stuffed pepper and place on a rimmed baking sheet.
Cook in a preheated 400 degree Fahrenheit oven for 20 minutes, turning half way through.
Allow these to cool about 5 minutes before serving.
Tips & Variations
No special items needed.