Mmm…bacon and spice. Stuffed jalapeños with bacon rule the world…
Bacon and spice is a perfect combo if you ask us, and it all comes to life in this stuffed jalapeños with bacon recipe. It makes a great appetizer before the big game or at a barbecue party. The ingredients are simple, but the taste is out-of-this-world good. And add points, too, for presentation – the jalapeños just look delicious plated with sauce. These’ll be on your short list for parties for sure.
If you like things a little spicier opt for not boiling the jalapeño peppers prior to cooking. This will keep more of the pepper’s heat intact, as well as increase the overall crispness of the jalapeño. Or you could opt to add some extra heat through the dipping sauce. For instance, this Sriracha ranch dressing adds a nice touch of spiciness.
If you like this stuffed jalapeños with bacon recipe, don’t miss some of our other favorite poppers-based recipes. Try these sausage stuffed jalapeños for another traditional popper option. Or turn some of your favorite feel-good meals into something popper-ific! This jalapeño popper grilled cheese mixes all that’s good in the world into one sandwich. Or, if you want to master the feel-good soup, try out this unique take of the traditional chicken soup.
- 20 jalapeño peppers halved, seeds removed
- 1 package cream cheese 8-ounce package
- 1 bag shredded pepper jack cheese 8-ounce bag
- 2 packages bacon 12-ounce to 16-ounce
- Soak the toothpicks in water for 30 minutes prior to cooking. This is to prevent the toothpicks from burning while in the oven.
- Preheat the oven to 375 degrees Fahrenheit.
- In a bowl, combine the cream cheese and pepper jack cheese. Thoroughly mix.
- Boil the jalapeño halves for 2 minutes in a pot of water with a pinch of salt. They should soften, yet still feel slightly firm. Remove from heat and strain out the water.
- Stuff each jalapeño half with about a tablespoon of the cheese mixture, and then wrap the jalapeño with a bacon slice. Secure the bacon in place with a damp toothpick.
- Bake in the oven until the bacon is the perfect shade of brown (5 to 10 minutes).
For a spicier side, do not boil the chili halves. Stuff them raw and bake. This will increase the overall heat and crispness of the jalapeños.