| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 40 servings |
Ingredients
- 20 fresh jalapenos, 2 to 3 inches in size
- Two 8-ounce packages cream cheese, slightly softened
- 1 pound thin (regular) bacon, slices cut in half
Instructions
- Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.
- If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.
- Bake until the bacon is sizzling and done, 1 hour 15 minutes. Serve immediately, or they’re also great at room temperature.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 88 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 117 mg |
Reviews
I make these for family gatherings and I never seem to make enough ! Even family members that say they don’t like Jalapeno peppers end up helping to empty the dish ! Some of the peppers are hotter than others, but I fine after they have been cooked, the heat isn’t as hot and I do believe the cream cheese helps cool them down! I do keep them in the overn a little longer to ensure the bacon is cooked enough. I recommend that you give them a try, you won’t regret it !!
These were very delicious but the bacon was not done or of course crispy until I put them under the broiler after the 75 minutes. They had a little bit of a crunch left in the pepper which I liked. The cream cheese cools the heat which is a nice match. Will do again for party guests.
Easy to put together. Loved by my company. Nice appy
I make these all the time. I add chopped garlic chives to the cream cheese. Don’t get much better than that!! Always a hit!
I have used this recipe for years for my jalapeno poppers. I don’t “doctor” the cream cheese, but you certainly could. What sold me on THIS recipe over others? Cooking low and slow!! The bacon renders out perfectly, just the right amount of crispness. I have actually done the same recipe with poblanos as a meal! We love them. Frankly, the low, slow cooking is what gives this recipe 5 Stars. Just like “oven baked Bacon”… Give it time and you won’t fail!
I followed this recipe, as written. One word: bland. Needs more oomph. Next time, I’ll follow some others’ suggestions of adding salt, fresh ground pepper, garlic powder or fresh grated garlic, cheddar cheese, maybe some cooked sausage/chorizo, etc. . . . it needed something to liven it up, big time. Will NOT wrap the peppers in bacon again. It was too time-consuming. Hence, I believe cooked sausage — out of its casing, of course — would work MUCH better, mixed with the cream cheese. Also, the peppers need to finish in the broiler for a minute and a half for that crisp, bubbly look (just sayin’).
Very easy and delicious.
+ b
My family loved them! Even those that don’t like heat! However, they did get hotter the next day!
When I sat the jalapeño poppers tray on the table for guests, they kind of all took a step back. Someone tried one and low and behold -they were all eaten! Now at gatherings, I am always asked to bring the jalapeño poppers and hotter!
Thanks again, Ree!
Thanks again, Ree!