Bacon Wrapped Jalapeños
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$1.49
Ingredients
10 jalapeños, halved lengthwise and seeded
8 oz cream cheese, softened
1 cup shredded cheddar (or a mix of cheddar + Monterey Jack)
2 green onions, thinly sliced (optional)
1 tsp garlic powder (optional)
1/2 tsp smoked paprika or chili powder (optional)
1/2 tsp kosher salt (adjust to taste)
10 slices bacon, cut in half
Toothpicks (optional, for securing)
Instructions
Heat oven: Preheat to 400°F. Line a baking sheet with foil for easy cleanup, then set a wire rack on top if you have one (helps the bacon crisp).
Prep peppers: Halve jalapeños lengthwise. Scoop out seeds and membranes (leave a little membrane if you want them spicier).
Make filling: In a bowl, mix cream cheese, shredded cheddar, green onions (if using), garlic powder, paprika/chili powder (if using), and salt.
Fill: Spoon (or pipe) the cheese mixture into each jalapeño half—fill to level or slightly mounded.
Wrap: Wrap each stuffed jalapeño with a half slice of bacon. Secure with a toothpick if needed. Place seam-side down on the rack/baking sheet.
Bake: Bake 20–30 minutes, until bacon is browned and the filling is bubbly. (If bacon needs a little more color, broil 1–2 minutes—watch closely.)
Cool and serve: Let cool 5 minutes (filling will be very hot). Serve warm.
Variations
Sweet heat: Brush the bacon lightly with brown sugar or drizzle with hot honey after baking.
Extra smoky: Use pepper jack + smoked paprika and thick-cut bacon (add a few minutes to cook).
Meaty: Mix 1/2 cup cooked crumbled sausage into the filling.
Grill method: Cook over indirect medium heat with lid closed ~20–25 minutes, then finish briefly over direct heat to crisp.
Make-Ahead, Storage, Reheating
Make ahead: Assemble up to 1 day ahead; cover and refrigerate. Bake straight from the fridge (add ~3–5 minutes). Store: Refrigerate leftovers up to 3 days. Reheat: 350°F for 8–12 minutes (or air fryer 350°F for 4–6 minutes) until hot and bacon re-crisps.