Bacon Wrapped Jalapenos Recipe


One of the best grilled appetizers is bacon wrapped jalapeno peppers. This recipe is so easy to make and it only consist of 3 ingredients; fresh jalapenos peppers, cream cheese, and bacon.  The jalapeno peppers are first sliced in half then seeded, stuffed with cream cheese, wrapped with bacon and grilled. You should consider wearing gloves when slicing and seeding the jalapenos because they can burn your hands. With the play offs coming up and the super bowl near this is a perfect recipe for game day. Enjoy.

Ingredients:
6 fresh jalapeno peppers (halved lengthwise and seeded)
1 (8 ounce) package cream cheese
12 slices bacon

Cooking Instructions:

Step 1: Pre-heat an outdoor grill to high heat. Spread the cream cheese into the jalapeno halves. Wrap bacon around the stuffed jalapenos and secure with a toothpick.

Step 2: Place onto the grill and cook until the bacon is crispy.
(Makes 6 Servings)

       

130 Responses to “Bacon Wrapped Jalapenos Recipe”

  1. Rayann — June 12, 2012 @ 7:14 am

    If you have burning hands, soak them in milk!
    But they are yummy.

  2. Mike — June 17, 2012 @ 12:01 pm

    I have played with this recipe for about 8 years now:

    Add 1 cup of cooked Jimmy Dean sausage and 2 cups of mixed cheese (Monterrey jack, Colby and cheddar) in with the cream cheese. While cooking on the grill, occasionally brush with chipotle-raspberry sauce.

    With the added ingredients, you’ll need more peppers.

  3. angie — June 24, 2012 @ 5:27 pm

    mmmmmmmmmmmmm. my two favorite things mixed together

  4. Pam Hatter — July 5, 2012 @ 8:31 pm

    My husband made these for a cookout! And I’m telling you they where so good.The grill was full and they were all eat! Yummy! And not to hot!

  5. Karlie — July 9, 2012 @ 1:07 pm

    Another way to season the cream cheese is put half of a dry ranch seasoning packet in the cream cheese. Also you can but shredded bacon in the cream cheese and put them in the oven at 350 for ten minuets

  6. Destinee — July 10, 2012 @ 7:28 pm

    I make mine a little different.

    Put a pot of water on to boil.

    PUT ON YOUR GLOVES!

    Cut peppers in half and remove stems and seeds. (That’s where the majority of your heat comes from.)

    Boil peppers for about 4 minutes. While the peppers are boiling begin making your filling.

    ***Note on Boiling the Pepper- The color will be a brighter green. (If the pepper is olive green they have cooked too long. The brighter green will give you a crunch.) Boiling the peppers help make them milder.***

    In my cream cheese I add the following:

    1 cup of shredded cheddar cheese
    5 shakes of Worcestershire
    2 small cloves of garlic.

    Put mixture into a disposable icing bag.

    I cut 1 pack of bacon in half.

    Once my peppers are filled, I wrap a half piece of bacon around each half pepper.

    Grill pepper until charred on the bottom. ***The bacon will not be cooked fully on top.***

    Place them on a cookie sheet and place into the oven until the top of the bacon is cooked completely.

    Enjoy!

  7. Shannon — July 17, 2012 @ 2:38 pm

    We also make these, but have always cut in just enough sour cream to make the cream cheese more spreadable (not too much or will run when it gets hot) and also add partial envelope (to taste) of Ranch. Makes them taste INCREDIBLE

  8. Shaun Anderson — July 27, 2012 @ 7:46 pm

    I made these last night for a party I added some bacon bits to the Cream cheese u friggen believable you will love it

  9. Brenda — July 29, 2012 @ 12:14 pm

    We make these often but use blue cheese crumbles instead of cream cheese. They are delicious.

  10. cecelia — August 7, 2012 @ 4:17 pm

    we have made these before and i add creole seasoning by emeril to the cream cheese always delish

  11. Erica — September 16, 2012 @ 9:24 am

    I have grown up with a recipe something like this. The difference is we season the cream cheese and add real bacon bits. Once the peppers are cooked, we dip them in bbq sauce & allow the sauce to cook in just a little to glaze the pepper. These are a MUST HAVE at all my summer events.

  12. Jackie — December 20, 2012 @ 12:31 pm

    Ugh! No canned jalepenos!! Use fresh. Sometimes
    you get a hot one, for the most part they are mild. C’mon
    they are hot peppers. If u don’t like spicey, don’t make
    these. I use the oven sometimes- 450 for 20-25 mins or until
    bacon is crisp. These are WONDERFUL! I MUST have these
    at least once a week! I am addicted to them!

  13. Heidi — January 9, 2013 @ 11:00 am

    I bake these on 375 or 400 till the bacon is done! I only use 1/2 slice of bacon too!

  14. Gina — January 9, 2013 @ 8:28 pm

    Instead of bacon we used cooked first – crumbled cooked breakfast sausage mixed with cream cheese and shredded Parmesan . Yummy

  15. Traci — January 22, 2013 @ 2:32 pm

    I am from Texas and the way we have always made these is to add a package of ranch dressing mix (powder) to the cream cheese and then brush the entire thing with BBQ sauce before placing it into the oven or on the grill. We are a military family and have friends from all over the country and they always rave about these and ask me to bring them to parties!

  16. Lish — January 25, 2013 @ 8:23 pm

    Anyone seve these cold? I want to make them for a Super Bowl party but its 2.5 hours away!

  17. Wynne — January 26, 2013 @ 6:12 pm

    I just made these for lunch. They were so delicious!! It’s raining where i’m at, so i decided to use a turbo oven and it came out very yummy :)
    I’m so happy that i have found your blog through pinterest.
    I’m looking forward on making your Chinese chicken noodle for dinner ^_^

  18. marie — January 27, 2013 @ 9:27 am

    i mix fiesta shredded cheese with my cream cheese

  19. Donna Litherland — January 27, 2013 @ 9:50 am

    I’ve always made the exact recipe…..but also, put a lil’ Smokie Sausage on top the cream cheese. Yummo! Can’t seem to ‘submit’ my comment. Sorry if it comes up numerous times!

  20. Wendy — February 6, 2013 @ 9:31 am

    I’ll be trying this with home made maple/brown sugar, hickory smoked bacon. And I may season the cream cheese a bit, too. Thanks for the recipe…I’ve found it’s usually the simplest ones are the best.

  21. Fay — February 16, 2013 @ 9:15 am

    For those who don’t like the heat of the peppers, after taking out the seeds put the peppers in cold water and let them sit for a while. Sometimes I do mine earlier in the morning if they are to be cooked for dinner and change the water out 3 or 4 times. It really takes the heat out and you have the flavor of the pepper.

  22. Rennie — February 16, 2013 @ 5:52 pm

    I creamed the cream cheese and put in seeds from the jalepenos then added crushed pineapples to cut the hotness of the seeds! Wrapped them in bacon and generously sprinkled with brown sugar! Then I baked them in the oven at 350 for about twentyfive minutes! Scrumptious!

  23. Ron Chasteen — April 5, 2013 @ 2:54 pm

    Instead of stuffing the peppers with cream cheese use a cocktail wiener or sausage. Add a little cheddar cheese from a can then wrap in the pepper. Wrap with bacon using a toothpick to hold it together. Bake until bacon is crispy.

  24. Tracie-Marie — April 7, 2013 @ 8:23 am

    Hi Bobby
    I make these but mine are a little different. I roast a bulb of garlic and add it to the cream cheese mixture when cooled. I also addd some paprika and some diced red or green onion. I find it to be a much nicer flavour than the garlic powder. If you want an even more intense flavour, caramelize the onions. Yum!!!! Or make the mixture a day ahead to marry the flavours better. My family love them!!!!!

  25. Ashley — April 7, 2013 @ 12:42 pm

    Love these! I make them a bit healthier with Chipotle Laughing Cow cheese mixed with lf shredded Mexican blend cheese. Wrapped up in turkey bacon, and still delicious!

  26. Raven — April 27, 2013 @ 5:58 pm

    Adding herbes de Provence gives it a unique flavor.

  27. Pepper — May 24, 2013 @ 8:47 am

    Why remove the seeds? That’s the best part. Don’t neuter the pepper!

  28. Sarah C. — June 15, 2013 @ 12:29 pm

    Boursin herbed cheese would be great in these.

  29. Jim — June 16, 2013 @ 12:45 pm

    I might have missed someone else saying this but for those of you who want these less “spicy” when you are seeding them the more of the membrane you take from the inside of the pepper the less spicy they will be. Also if you want them more spicy leave as much of the membrane as possible (and the seeds if you want them very spicy)

  30. Karen — September 12, 2013 @ 4:58 pm

    I mix some brown sugar and cumin in my cream cheese. Then I put some brown sugar on a plate and coat (LIGHTLY) the bacon. It “candies” the bacon…yummy!

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