Bacon-Wrapped Jalapeño Poppers
If you're looking for a delicious appetizer to serve at your next party, these Bacon-Wrapped Jalapeño Poppers are a perfect choice.
Servings 24
Calories 83kcal
Ingredients
- 12 medium jalapeño peppers cut in half lengthwise and deseeded
- 8 oz 225g cream cheese, room temp
- 1 cup cheddar cheese finely shredded
- 1 tsp garlic powder
- Sea salt and black pepper to taste
- 12 slices bacon cut in half
- 2 Tbsp fresh parsley leaves finely chopped
Instructions
- Pre-heat oven to 190°C/375°F/Gas 5 and line a large, rimmed baking sheet with a piece of parchment paper or non-stick baking mat. Set aside.
- In a medium mixing bowl, combine cream cheese, cheddar cheese, and garlic powder. Season with salt and black pepper, to taste, and stir to combine.
- Fill each jalapeño half with some of the cheese mixture and wrap with one-half slice bacon. Secure bacon with a toothpick and set it on the prepared baking sheet.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes until the cheese mixture is golden-brown and bubbly, and the bacon is cooked through. Rotate the baking sheet once halfway through cooking to ensure even browning.
- Remove the baking sheet from the oven and transfer the poppers to a serving platter. Garnish with fresh chopped parsley and serve immediately. Enjoy!
Notes
- Jalapeño peppers can vary quite a bit in size. For best results, choose uniformly sized small to medium peppers for this recipe.
- The cheese mixture will puff up a bit while baking, so don’t overstuff each pepper half while filling or the cheese may overflow onto the baking sheet.
- Prepare in advance by filling and wrapping the jalapeño peppers, and storing them in the fridge until ready to cook and serve.
Nutrition
Serving: 1 | Calories: 83kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 173mg | Sugar: 1g