Friday, February 3, 2012

Bacon Wrapped Jalapeño Poppers - Not Fried


  • 1 dozen jalapeños
  • 1 block cream cheese
  • 8 slices of raw smoked bacon
  • Also need: Drying rack or other metal grate to put on top of baking sheet and aluminum foil to protect the pan
Note: Don’t be afraid to double this recipe for an extra big crowd.


  1. Preheat the oven to 375 degrees F.
  2. Slice each jalapeño down the middle and remove both the stem and the seeds. To remove the seeds you can either use a spoon or your finger. If desired, this step can be done while wearing latex gloves, but whatever you do don’t rub your eyes after handling the pepper seeds!
  3. Cut the raw bacon in thirds using either a knife or culinary scissors.
  4. Using a spoon, fill the jalapeño halves with cream cheese. It’s okay if it gets a little messy.
  5. Wrap one small piece of bacon around each cream cheese-filled jalapeno with the bacon seam on the bottom.
  6. Protect the baking sheet with a piece of foil and place a drying rack or other cooking rack on top of the foil-lined baking sheet. Place the completed jalapeños on the rack so the bacon grease can drain onto the foil.
  7. Bake at 375 degrees F for 20 – 25 minutes or until the bacon looks brown and crisp. Serve warm and enjoy!

(Thanks, Real Food)

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