My dear husband scoffs when I call turkey bacon “bacon” because he will only think regular pork bacon is true bacon. Well, you know what? Turkey bacon is a delicious alternative and he is just a poopsidoodle.
Everything, seriously, everything is better when you wrap it, top it, or drown it in bacon. Am I right, or am I right?
I am glad we had this talk!
I think I have finally cracked the code for delicious, addictive jalapeno poppers. Enjoy!
Bacon Wrapped Jalapeno Poppers
- 12-16 fresh jalapenos, halved lengthwise with seeds and membranes removed
- 1 (8 ounce) package cream cheese
- 1 cup shredded cheddar
- 1 1/2 teaspoon garlic powder
- 1/4 cup green onion, sliced
- 16 slices bacon, cut into halves
Directions: Heat your oven to 275 degrees. Grab 32 toothpicks and soak them in water until you are ready for them. Wash the jalapenos and halve them lengthwise, doing your best to keep the stems intact. Use a spoon to scrape out the seeds and membranes of each half. This is where the extreme heat hides, save yourself and scrape it out. Also note: it is recommended to use rubber gloves when handling jalapenos because the oils that will wind up on your hand could cause skin and eye irritation. If you choose not to use gloves make sure to avoid rubbing your eyes and wash your hands thoroughly before moving on. You have been warned!
Once the jalapenos are ready, make the filling: mix together cream cheese, shredded cheddar, garlic powder, and green onion. Use a spoon to scoop the filling into each jalapeno halve. Depending on how large your jalapenos are you can fill between 12-16 jalapenos. Grab the bacon slices and cut them in half. Wrap a bacon halve around each stuffed jalapeno and secure it with a toothpick.
Place the prepared jalapenos on a baking sheet and bake at 275 degrees for 1 hour, or until the jalapenos are tender and the bacon is crisp. Place on a serving platter and enjoy!
Here are our cast of characters: a whole mess of jalapenos, halved bacon slices, garlic powder, cream cheese, shredded cheese, and sliced green onions. In the recipe I say to use shredded cheddar cheese, but I only had shredded colby jack which worked just fine.
First things first, slice the jalapeno in half from top to bottom leaving the stems intact.
Use a spoon to scrape out the seeds and membranes, get out of here!
Fillin’ time! Cream cheese, shredded cheese, sliced green onions, and garlic powder.
Check. Easy peasy!
Mix, mix, mix it up!
Mmmmm, check, check, check!
Now scoop some filling into each half and grab your toothpicks and bacon.
Wrap and secure the bacon with a toothpick. It’s okay to get excited now…
Wash, rinse, repeat until all of your filling is used up. Ain’t they precious?
Bake them in a 275 degree oven for about 1 hour until the jalapenos are tender and the bacon is nice and crisp. Sinful!
Perfection if I ever saw it.
Soaking the toothpicks helps prevent them from becoming little charred splinters. This is particularly helpful on a grill as well.
Creamy, cheesy, cover girl.
Oh my, spicy but glorious. If you make these as an appetizer to share you will have to fight tooth and nail to save any for yourself.
Appetizer or side dish, these amazing little guys are just so stinkin’ tasty and cute.
Don’t waste time, make these right now!