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)
this looks really yummy. but are the jalapenos really spicy? the hubs cant do spicy. does the cream cheese calm it down enough? like jalapeno poppers?
aimee- this recipe is a lot like jalapeno poppers. The jalapenos are not extremely spicy.
Hi Bobby,
We’re transplants to Arizona from the east coast. Many friends have stuffed jalapeno recipes. Your recipe sounds good, but I wonder if the cream cheese needs a little seasoning. I realize that it will be flavored by the bacon as it cooks, but would a little parmesan mixed with the cream cheese be too salty? How about a little garlic powder? I do plan to print this recipe and try it! Perhaps my grilled jalapenos will be the best!! Thanks so much for all that you give to us!!
Maggie
Maggie St. – I don’t think either parmesan cheese or a little garlic powder would be too salty. I think if you want to add seasonings, go for it. Let me know how they turn out.
It’s very hard to predict how hot a jalapeno will be, so if you cannot tolerate heat, be careful. I add pineapple tidbits to my cream cheese when I make these. Love them.
Maple flavored bacon adds a great sweet kick to the savory/spicy flavor. Smells great, too! I’m from Texas, and we make sure all seeds are out of the jalepeno (check the tip and end–sometimes they hide in there–and rinse the slices thoroughly if you want to cut down on the heat. Sometimes even that isn’t enough when they are in season or it’s been a particularly hot growing season. You never know until the first batch is done and your mouth is on fire. Lol!
You can boil jalapeños with water and sugar before stuffing them with the cheese. Takes away much of the heat and you can still grill them afterwards.
These are so good aren’t they? Love to make them when entertaining.
Love these too! Although, I do add seasonings…if I have a seasoning packet great, if not, I use, season salt, garlic salt, etc for flavor…made this new years and was a hit!
I have made these before (using canned jalapenos, and those aren’t very spicy either), and I always chop some pepperoni and cilantro to mix into the cream cheese. It is one of my favorites!
I had something similar when I went home for the holidays and they were absolutely awesome. I’ll be making these for sure! Thank you for sharing the recipe
I know this tip is not healthy by any means. However, you can follow the same recipe, but instead of grilling deep fry it is amazingly yummy. This is definitely a healthier version. Has anyone tried this using turkey bacon? Next grilling session I will utilize this recipe.
We add 1-2 TB Tony Chachere’s Cajun seasoning to the cream cheese- yummy! These can also be baked in the oven @325 for 45-50 minutes, when it’s too cold to grill.
These look awesome! I’ve been on a low carb kick lately and this fits the bill perfectly! I just wish I’d had this recipe a couple of months ago when I had more jalapenos in the garden then I could use. Ended up pickling a ton of them which is also good but now I’ll have to go buy some for this recipe! Super excited! Thanks for sharing!
I add diced roasted red bell peppers or pineapple to the cream cheese. Just a bit more added flavor.
I do these but add cooked chopped chicken to the cream cheese.
Ive never made these sliced in half. I’ve always cut the top off the jalapeño then scooped out the seed and stems then stuffed them. I’m wondering does the cream cheese not melt and run out when you are grilling the top side?
HEY! I make these all the time but I put a little piece of chicken on them and wrap the bacon around that. Its delicious.. and to answer the question of spiciness someone asked earlier.. the answer is: it depends on how much of the vein you leave on the jalapeno more vein more spice..
You can also fry breakfast sausage and mix it with cream cheese
I make these for tailgating. Chive and onion cream cheese makes all the difference. Just enough kick of flavor in the cheese to keep it interesting. And like someone else said, maple bacon all the way!
Wow, thanks for all of the suggestions everyone!! There are some great ideas in here.
Dana- you should have not have too much of a problem (if any at all) with the cream cheese coming out. It holds up well.
I make these often, but I bake them in the oven, the bacon cooks just like on the grill.Like mentioned in another comment DO WEAR GLOVES when handling the jalopenos, the first time I made them I didn’t and my hands hurt and burned for 3 days. I have added green onions to the cream cheese. These are really yummy!!!!
Margaret – what oven temp do you use? Also, how long? Can’t wait to try these!
My husband likes to makes these. We found some mini bell peppers at the store that we have used sometimes instead of jalapenos. Also we have used the savoury flavoured cream cheese. They are so yummy!
What about brushing the jalepenos with honey, maple syrup, or adding a thin coat of raspberry preserve? Anyone tried that?
I’ve been making these for a few years now. Got the recipe from a Michigan friend. We call them fried rats. Even my kids love these. Most of them are mild, but you will find the occasional hot one. So delicious!
@ amiee I make these( i do it in the oven as opposed to the grill) the spiciness depends on the jalepeno I can eat three in a row with no spice at all then grab one that’s really spicy u can’t help but go back for more
I slip a wee bit of jalapeno pepper jelly in under the cream cheese. Perfect!
Hi, I do these a lot, except I cut the stem out and de-seed them. Save the seeds and make a stuffing out of cream cheese or what ever, I also add some of the seeds for the kick.
Wrap with bacon as shown and place them on my jalapeno holders. I also use home made BBQ sauce on them.
No matter how you want them they are very good.
Im from the south were jalapeños are common in every dish. If your looking for more heat, look at the skin of the jalapeño. If its smooth, chances are it was picked early and wont be to hot. If its wrinkly, it’s a super hot one. The more wrinkles, the hotter!
A great way to reduce the heat of the jalapeno is to spread the cream cheese on them and then place them on a plastic wrapped plate in the refrigerator for 24 hours before cooking.
I made these and they were absolutely delicious! Not spicy at all for those who may think so and shy away.
Thank you!
I have made these before and I add cajun seasoning mix to the cream cheese and use maple flavored bacon and they are the BOMB! The sweet bacon with the spicy seasoning makes a good combo!!
I have made these with adding cheddar cheese in with the cream cheese and rolling the bacon in brown sugar!!
I’m excited to try this recipe! Gonna try it using my George Foreman indoor grill. We’ll see how it goes!
This is a great recipe. No the peppers are not hot because the seeds are taken out. For the last couple years I’ve been adding charizo and ground sausage to my cream cheese, then before the bacon gets wrapped sprinkle shredded cheese on top.
I’ve also made a chipolte sour cream to dip them in.
I’ve been making these for years but I stuff them with cream cheese and green onion or cajun sausage (out of the casing) then wrap with bacon….YUMMY and always a party favorite.
Is there any way to do these without having to grill them? I will be making them at my boyfriends apartment and he doesn’t have a grill..
OH MY GOD….I’m starving for these now. EXCELLENT modifiers listed too! Super bowl sweetness…thanks everyone!
Can these be baked in the oven? If so, what temp/how long?
For those of you that want to know about baking these in the oven. You can bake them at 375 degrees for 20 to 25 minutes. If after that time the bacon isn’t crispy enough, turn on the broiler for a couple of minutes to finish them.
These are RIDICULOUSLY good with bbq sauce brushed on before you cook. Seriously, try it.
mix the cream cheese with equal parts of your favorite loose sausage. or mix ranch dressing powder with the cream cheese. i usually bake them until the stem falls off when you gently pull it.
If your bacon is a little on the thicker side and your baking them in the oven I have put them under the broiler for a few min. to crisp the bacon.
wow! this looks delcious! i might have to try it!!!
I’m not sure if anyone else has suggested it, but if you use Garlic & Herb Cream cheese with these, its fantastic! I also am a huge fan of using Maple Bacon or Applewood Smoked bacon too! I make these all the time in the summer and they are always a huge hit!
The spiciest part of any pepper is the ribs (the white stuff on the inside) and its seeds. If you remove these (as it is shown in the pictures) it gets rid of 80% of the spiciness. Not to mention the richness of the cream cheese will take care of the remaining spiciness.
I am going to try these w/ neufchatal cheese & pancetta to cut down on the fat, since I am supposed to be on a diet… but these look too good to skip altogether
I just tried these on the BBQ and the cheese came out and the bacon got burnt.. guess the flame was up too high!! LOL I’m going to try the oven next.. I did put in a little Ranch powder, Mrs. Dash and shredded cheddar.. I loved the flavor. Thank you for your recipe!!
These are amazing! If you do it in the oven they wont get burnt at all @Lisa!
They are a little spicy, but honestly so so so so good, and I’m not one for spice either!
Made these last night! They were great! The only mistake I made was to close the cover of the grill! Had a five alarm grill fire!!!! They still came out great despite 4 foot flames! note to self-leave grill cover open
Thank you for the great recipe!
I can’t wait to try these. They sound sooo yummy!!!!
I make these w/ the little sweet peppers too! We add shredded cheese to the cream cheese w/ some garlic salt!! Amazing:)
If the jalapeño end is pointed, it will be spicey.
If the jalapeño end is rounded, it won’t be..my
Brother told me this lil tid bit of info.
Do you think it would work to bake these instead of grill them?
Make sure to wear rubber gloves when handling the jalapenos. A friend of mine made these and didn’t wear gloves; her hands were burning for days after.
These are really delicious, and down here in South Texas we stuff them with quail or sausage (your choice, we use chicken sausage with pablano cheese) in the middle prior to wrapping with bacon. It gives it that added flavor and volume.
These are really delicious, and down here in South Texas we stuff them with quail or sausage (your choice of meat)in the middle prior to wrapping with bacon. It gives it that added flavor and volume.
CA101- Yes, you can bake them. 375 Degrees for 20-25 minutes.
I do the same thing, but we add a packet of Hidden Valley Ranch Dip to the cream cheese before stuffing it in the jalapenos.
I have been making these for years and they are delicious! I add pre-cooked chicken strips in the middle though for more flavor!
I am excited to make these for the Superbowl party today. I think I am going to try the pineapple idea. They sound amazing. And I will be baking them indoors since I live in Michigan.
I do the same recipe but I brown sausage first and then mix the cream cheese to the sausage. If you don’t want the heat, deseed them and make sure you get the ribs out. The ribs on the inside also havbe a lot of heat. You can bake them too! Great base recipe, you can do a lot with the cheese.
I am trying them in the oven with some crushed pineapple mixed with the cream cheese. They don’t sell maple cured bacon around here, so I brushed some real maple syrup on the rolled poppers before putting them in the oven.
These are spicy!! Don’t listen to any of the other comments saying these are not spicy! They are jalapeños!! I can handle spicy but don’t offer these to your friends who can’t even handle hot salsa!! The cream cheese adds cheesy goodness ( I add cilantro and garlic to the mixture) This recipe is amazing and always a crowd pleaser to people who like things spicy!!
I love making these, I add basil, sun dried tomatoes a little garlic and salt before wrapping with bacon.
I love making these! I use onion & chive cream cheese and bake them in the oven instead.
I make these and mix honey into the cream cheese and use maple flavored bacon. Also I can’t handle the heat so I soak the peppers in water for two hours after they are seeded and cut changing the water twice. Makes a big difference!! Sweet, salty, and spicy!!!
Also w/Creamy goat cheese, Swiss, gouda, Chedder, Blue or edam
I add chopped scrimp to my cream cheese and a little cheddar cheese. Wrap with bacon and roll in brown sugar. OMG They are awesome!
These are SO good! I made them for my boyfriend who loves spicy foods and he loved them. Will definitely make them again!
I made these for my husband…. SUCCESS! Great idea.
One way to judge how hot a jalapeno is to look for crack lines in the skin. Ones with crack lines are hotter than the ones with smooth skin.
I like to add a little shredded cheddar cheese to the cream cheese! Yummy yummy!!
Bacon wrapped jalos with all the fixin and Chicago steak season …… Booooyahhhh
I season my cream cheese with some chopped up pecans. It is so good and if you have leftover cream cheese it’s good spread on crackers too.
Anything wrapped in bacon is bound to be good. Can’t wait to try this!
If someone has already mentioned this I apologise but the bulk of the “heat” in a chilli is contained in the white membrane that holds the seeds to the inside wall of the chilli itself. If you are worried about too much “heat” them simply remove the seeds and as much of the white membrane as you can and you will be surprised just how mild these “hot” chilli’s become.
I have made these but I also browned sausage and mixed in cream cheese and shredded cheddar, before I stuffed the peppers! Super good and everyone at the football BBQ loved ‘em!
We make all the time. I suggest using latex gloves if you make a whole bunch plus the key to spicyness is how clean you get them. My hunny can not do spicyness so I clean everything out with a spoon. Another thing is cold cream cheese holds better and I always put them on a cookie rack with a pan underneath and throw them in the oven. The grease drops into the pan and makes them crispy. Summer favorite
Cream cheese with chives. You can get at the store!!
You can also replace the cream cheese for goat cheese and the bacon for pancetta, a little saltier and just as delicious. (if not more)
If grilling, a dab of jalapeno jelly first, then the cream cheese has a cooling effect due to the sugar.
The principal at my son’s school told me about this recipe, said they are amazing and he rolls them in brown sugar and chili seasoning before grilling…
Oh wow. These look absolutely delicious! I need to incorporate jalapenos into more of my meals. But with this recipe, I don’t think that will be a problem. Yum!
I can’t wait to try these. Thank you!
We had these last night stuffed with DATES instead of cream cheese….the flavors build and explode and the textures are amazing!
I make these all the time but I use canned jalapenos they taste much better and I also put 3 or 4 on a skewer less work when grilling…
It’s better if you slice off a couple centimeters from the stem so you can just pop the rest in your mouth without feeling you’re wasting and to avoid a mess of stems everywhere.
My dad makes these all the time. Called Atomic Buffalo Turds, and he smokes them on his Big Green Egg. Usually though he will season the cream cheese with some sort of rub, and will occasionally put some pulled pork in with the creamed cheese. I usually can’t handle eating more than one without feeling sick from the heat, but they are good and awesome for parties!
In case anyone wants a mild jalepeno, after you slice and de-seed them, soak them in a bowl of iced water. The longer you soak them, the milder they become. HONEST! Just dry them off when you get ready to stuff them with the cream cheese.
I made these for the first time for the Cotto-Mayweather fight. Everyone loved them! Including me and I don’t do spicey. My Aunt passed on some knowledge on how to protect your hands from burning. Rub canola oil on your hands before cutting the peppers. Then I boiled the jalapeños for a few minutes in water and a bit of sugar to get rid of all spiceyness.
won’t the cream cheese melt off when you flip it on the grill?
Daniel- You should not have much of a problem with the cream cheese melting off while flipping on the grill.
I loved stuffed Jalepenos, I mix crab meat in with my cream cheese, a bit of garlic and seasoning…..wrapped in bacon…..YUM
I make these all the time. I usually add some raspberry chipotle sauce to the cream cheese. Have added tiny shrimp and grated onions. Any way I have made them have been awesome — and addicting!
I add crab meat and some shredded cheddar to the cream cheese mix. AMAZING! Also tried diced shrimp for a tasty variation. Try it.
For the cheese filling use equal parts cream cheese and fresh shredded mozerella. Mix it together and pack it into the peppers, and the result when they’re done is amazing.
I tried these a few weeks ago at a local bar by the water. They were absolutely delicious. Right now I am on a diet because I’m heading to the beach in a week, but I want a little food induglgence for the weekend. Tonight I’m making these with reduced fat cream cheese and turkey bacon. I’m hoping they are as mouthwatering as the ones I had in my hometown bar.
I make these often. I add finely shredded cheddar cheese and a little garlic powder to the cream cheese and then sprinkle chile powder on top. I bake mine in the oven at 375 until the bacon is nice and done. Yummy!!!
If you have burning hands, soak them in milk!
But they are yummy.
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.
mmmmmmmmmmmmm. my two favorite things mixed together
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!
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
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!
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
I made these last night for a party I added some bacon bits to the Cream cheese u friggen believable you will love it
We make these often but use blue cheese crumbles instead of cream cheese. They are delicious.
we have made these before and i add creole seasoning by emeril to the cream cheese always delish
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.
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!
I bake these on 375 or 400 till the bacon is done! I only use 1/2 slice of bacon too!
Instead of bacon we used cooked first – crumbled cooked breakfast sausage mixed with cream cheese and shredded Parmesan . Yummy
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!
Anyone seve these cold? I want to make them for a Super Bowl party but its 2.5 hours away!
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 ^_^
i mix fiesta shredded cheese with my cream cheese
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!
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.
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.
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!
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.
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!!!!!
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!
Adding herbes de Provence gives it a unique flavor.