Print
Bacon Wrapped Jalapeño Poppers

Bacon Wrapped Jalapeño Poppers

These little darlings are the perfect appetizer. One thing I found helpful was to wrap each jalapeno in the bacon and then cut it with a kitchen shears (as opposed to cutting the slices of bacon in half or in thirds before wrapping), as some peppers were thicker than others and that way no bacon goes wasted (thank goodness)!. Keep in mind these are relative amounts as the size of your jalapeños may vary. (You may have left overs, but I can testify to the fact that the cheese mixture tastes awesome on Ritz crackers.) Feel free to substitute regular full fat cream cheese for the Neufchatel.
Course Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 jalapeños
Author With Two Spoons

Ingredients

  • 24 jalapeños cored and seeded
  • 1 pound bacon thinner bacon works better here
  • 8 ounces Neufchatel cheese softened
  • 1 cup shredded cheddar cheese
  • toothpicks

Instructions

  1. Preheat your oven to 400°F.
  2. Line a baking sheet with parchment paper.
  3. In a medium sized bowl, combine cream cheese and shredded cheddar with a fork.
  4. Stuff each jalapeño with the cheese mixture.
  5. Take a long slice of bacon, wrap the jalapeño from one end and secure with a toothpick.
  6. Use a kitchen shears to cut off the remaining bacon. (save to use for another jalapeño).
  7. Repeat with the next jalapeño, until all jalapeños are bacon-wrapped.
  8. Place the bacon wrapped, cheese stuffed jalapeños onto the parchment paper lined baking sheet.
  9. Bake for 20-25 minutes until the bacon is cooked to desired crispness.
  10. Don't worry about the cheese that oozes out, as soon as they have cooled for 5 minutes, the cheese comes off easily and is easy to replace into the jalapeño!
  11. Serve and enjoy!