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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 consists 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 playoffs coming up and the super bowl near this is a perfect recipe for game day. Enjoy.

 

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Bacon Wrapped Jalapenos Recipe


  • Author: Bobby
  • Total Time: 30 minutes
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Ingredients

  • 6 fresh jalapeno peppers (halved lengthwise and seeded)
  • 1 (8 ounces) package cream cheese
  • 12 slices bacon

Instructions

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

130 comments

  1. Mike says:

    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.

  2. Pam Hatter says:

    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!

  3. Karlie says:

    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

  4. Destinee says:

    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!

  5. Shannon says:

    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

  6. Shaun Anderson says:

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

  7. cecelia says:

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

  8. Erica says:

    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.

  9. Jackie says:

    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!

  10. Gina says:

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

  11. Traci says:

    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!

  12. Wynne says:

    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 ^_^

  13. Donna Litherland says:

    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!

  14. Wendy says:

    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.

  15. Fay says:

    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.

  16. Rennie says:

    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!

  17. Ron Chasteen says:

    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.

  18. Tracie-Marie says:

    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!!!!!

  19. Ashley says:

    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!

  20. Jim says:

    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)

  21. Karen says:

    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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