Make a dozen Bacon Wrapped Jalapeño Poppers for your next party! They’re yummy, filled with 2 cheeses and coated in brown sugar-chili spice!
Today I want to share a yummy recipe for bacon wrapped jalapeño poppers! The recipe makes 12 of them, so it’s a perfect appetizer to serve at a small get together or party. I love these so much, they are difficult to stay out of once made!
I found the recipe online a while ago, and loved the idea of wrapping “poppers” in bacon, then covering it in brown sugar and spice mix for added flavor! It is an easy to make appetizer, too. The whole recipe only takes about 30 minutes from start to finish, and I’m sure you’ll enjoy these tasty treats. Here’s how to make a dozen amazing “poppers”.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Peppers For Stuffing
The first thing you’ll need to do is preheat your oven to 350°F. Now you will need to prepare the jalapeños, to get them ready for the cheese filling. If you’ve never worked with hot peppers before, remember to wear gloves OR to not touch your eyes after handling the peppers and seeds. Just a word of caution, because those seeds contain the heat!
Cut off the stem end, then slice each jalapeño in half, lengthwise. Carefully remove all the seeds (I use a small spoon), then discard them (the seeds). Wash your hands well, then move forward with stuffing the peppers.
Time To Stuff The Jalapeño Peppers!
To make the filling, beat 4 oz. of cream cheese and 2 Tablespoons of grated cheddar cheese together in a medium bowl. Spoon the cheese mixture into the jalapeño halves, dividing it evenly between the 12 peppers. Place the stuffed peppers onto a lightly sprayed piece of aluminum foil placed on a baking sheet, leaving space between each popper.
Final Steps And Baking
Cut each of the 6 slices of bacon in half, width-wise (across the short side). You will be left with 12 half slices of bacon. Carefully wrap a piece of bacon around each stuffed pepper. I find it helpful to insert a toothpick or two through the bacon, as needed, to hold it secure on the pepper.
Mix ¼ cup of packed brown sugar and 1 Tablespoon of chili seasoning mix on a small plate. Roll the bacon wrapped jalapeño poppers around a bit in the spice mix until lightly coated on all sides. Place the seasoned poppers back onto the baking sheet.
Bake the bacon wrapped jalapeño poppers at 350°F for 18-20 minutes, OR until the bacon is firm and fully cooked through. NOTE: Thick cut bacon slices may require a couple more minutes baking time, due to their thickness. Remove from oven, once done. Before serving, REMEMBER TO REMOVE ALL TOOTHPICKS!
Time To Enjoy Some Bacon Wrapped Jalapeño Poppers!
Serve the bacon wrapped jalapeno poppers hot from the oven! The cheese filling will be gooey and melted and the born sugar-chili mix coated bacon will add to the amazing taste of these jalapeño poppers! YUM! They are such a delicious appetizer, and we love them!
Please note that these poppers are always best if eaten immediately following baking on the same day they’re first made. This type of finger food looks great on a platter, and you’ll see just how quickly they are gobbled up at a party or family get together! They are not too spicy, since the seeds were removed, so just about anyone will enjoy them!
Thanks for taking the time to stop by this blog today. I hope you have the opportunity to make these scrumptious appetizers. Have a great day, take care, and please come back again soon for more family-friendly recipes.
Looking For More APPETIZER Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious appetizers for you to choose from, including:
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Original recipe source: www.tasteofhome.com/recipes/sweet—spicy-jalapeno-poppers
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a dozen Bacon Wrapped Jalapeño Poppers for your next party! They're yummy, filled with 2 cheeses and coated in brown sugar-chili spice!
- 6 medium jalapeño peppers approx. 4 inches long
- 4 ounces cream cheese softened
- 3 Tablespoons grated cheddar cheese
- 6 bacon strips cut in half widthwise
- ¼ cup packed dark brown sugar
- 1 Tablespoon chili seasoning mix
Preheat oven to 350°F. Lay a sheet of aluminum foil on a baking sheet, and lightly spray with non-stick baking spray.
Cut off the stem end, then slice each jalapeño in half, lengthwise. Carefully remove seeds (use a small spoon), then discard them (the seeds). Wash hands well, then move forward with stuffing the peppers. NOTE: If you've never worked with hot peppers before, remember to wear gloves OR not touch your eyes after handling peppers/seeds. Just a word of caution, because the seeds contain the heat!
Beat cream cheese and grated cheddar together in medium bowl. Spoon cheese into jalapeño halves, dividing evenly between the 12 peppers. Place stuffed peppers on prepared baking sheet, leaving space between each one.
Cut each slice of bacon in half, width-wise. You should have 12 half slices of bacon. Carefully wrap a piece of bacon around each stuffed pepper. NOTE: Insert a toothpick through bacon, as needed, to hold it secure on the pepper.
Mix brown sugar and chili seasoning mix on a small plate until combined. Roll poppers around in spice mix until lightly coated on all sides. Place seasoned poppers back on baking sheet.
Bake at 350°F for 18-20 minutes, OR until bacon is firm and fully cooked through. NOTE: Thick cut bacon slices may require a couple more minutes baking time, due to their thickness. Remove from oven and place onto serving plate. Before serving, REMEMBER TO REMOVE ALL TOOTHPICKS! Serve, and enjoy!
Here’s one more to pin on your Pinterest boards!