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Bacon-Wrapped Jalapeño Poppers

bacon-wrapped jalapeño poppers Appetizer
Bacon-Wrapped Jalapeño Poppers
  • Prep 25 min
  • Total 50 min
  • Servings 12

With bubbling cheese, savory bacon, and spicy peppers, these bacon wrapped jalapeno poppers have everything that makes guests reach for one after another. No one will ever know this appetizer is such a breeze to make, with just 15 minutes of prep time and 15 minutes in the oven. MORE+ LESS-

Inspired Taste
Updated June 13, 2019

Ingredients

12
wooden toothpicks
4
slices bacon, cut in thirds
4
oz (half of 8-oz package) cream cheese, softened
2
tablespoons chopped fresh chives or finely chopped green onions
6
jalapeño chiles (2 to 3 inch), halved lengthwise, seeded

Steps

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  • 1
    Heat oven to 375°F. Soak toothpicks in small bowl of warm water to prevent burning. Line large rimmed cookie sheet with foil; spray with cooking spray. Place bacon on foil; bake about 12 minutes or until soft and pliable. Transfer to paper-towel lined plate. Discard foil and bacon drippings, or reserve for another use. Spray cookie sheet with cooking spray.
  • 2
    In small bowl, mix cream cheese and chives. Spoon or pipe mixture evenly into chile halves.
  • 3
    Wrap 1 piece of bacon over top and sides of each stuffed chile half; secure with soaked toothpick. Place on cookie sheet.
  • 4
    Bake 11 to 14 minutes or until bacon is cooked through and chiles are tender. Serve warm.

Expert Tips

  • Scared of eating that much spicy pepper? Don't be! The richness of the cheese and bacon balances the heat.
  • The real heat in fresh chiles is in the internal membranes, and to a lesser extent the seeds. So scrape out the inside of each chile with the tip of small paring knife. Unless you love heat, then flick out the seeds and leave the ribs inside.
  • The oils in hot chiles (capsaicin) can be seriously irritating to the skin, so if you’re sensitive wear gloves (latex or plastic) while you’re handling them. If you don’t wear gloves, be sure to carefully wash your hands when you’re done with hot water and soap so the oils are completely washed away.
  • To pipe the cream cheese mixture into the peppers, place softened cream cheese mixture in 1-quart zip-top plastic bag and seal. Cut off one of the bottom corners to create a 1/2-inch hole. Pipe the filling into each pepper half. To use all of the cream cheese mixture, use a pastry scraper or flat plastic spatula to push the mixture towards the cut corner of the bag.

Nutrition Information

Nutrition Facts

Serving Size: 1 Popper
Calories
50
Calories from Fat
40
% Daily Value
Total Fat
4g
6%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
75mg
3%
Potassium
45mg
1%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • This riff on a party-favorite appetizer features fresh jalapeños filled with cream cheese and chives and wrapped in a slice of crispy bacon. While this recipe is easy to prepare, Betty has step-by-step instructions, if you need 'em. A word of caution: Do not touch your eyes after handling jalapeños! If you do, the heat from these spicy peppers will burn. If you’re looking for more appetizers to serve alongside these poppers, check out the rest of Betty’s appetizer recipes.

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