Bacon-Wrapped Jalapeno Poppers
Bacon-Wrapped Jalapeno Poppers are the most thrilling one-biters for cookouts, game days, or just snacking by the pool.Makes 10-12 poppers
Servings 5 -6
Calories 111kcal
Ingredients
- 5-6 strips bacon, sliced in half crossways
- ¼ cup onion, finely diced
- 1 small green onion, finely diced
- 1 teaspoon garlic, finely diced
- 5-6 jalapeno peppers
- 4 ounce cream cheese, softened
- 2 ounce sharp cheddar, shredded (can sub with Gouda)
- ½ teaspoon Creole Seasoning
- Salt and pepper, to taste
Instructions
- Cut the bacon slices in half crosswise. Reserve a bacon piece for each jalapeño half (5 or 6), and chop the rest.
- Fry the chopped bacon in a medium skillet heated on medium. Cook for about 5-7 minutes, or until the bacon is perfectly crispy. Drain off the fat, but leave about a tablespoon in the skillet.
- Add the onions, green onions, and garlic and stir for another minute. Be careful to not let it burn. Put the onion and garlic mixture in a large mixing bowl and let it cool.
Assembly
- Preheat the oven to 375℉/190℃. Line a sheet pan with parchment (or foil), then grease with a cooking spray.
- Wearing gloves, cut the jalapenos in half lengthwise. Remove the seeds and ribs to create a fillable cavity using a spoon. Set them aside and prepare the filling.
- Combine the cream cheese, cheddar cheese, onion mixture, Creole seasoning, browned bacon, salt, and pepper in a medium bowl.
- Stuff each half of a jalapeno with the cheese filling. Then wrap each stuffed pepper half with a piece of bacon. Secure with a toothpick.
- Arrange the stuffed jalapenos on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve before they get cold.
Notes
- When sauteing your garlic, green onion, and onion, add a tablespoon of butter to the frying pan to give your popper filling an even richer taste. Who said fat is bad for you?
- Regulate your poppers’ heat by leaving some of the pepper’s veins and seeds untouched. Clean jalapeños aren’t spicy as most of the heat is in the seeds!
- To further calm down the heat, rinse the hollowed jalapeños with cold water. You’ll eliminate more of the capsaicin (what gives peppers their potency).
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Serving: 1popper | Calories: 111kcal | Carbohydrates: 5g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 157mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg