If you haven’t noticed by now, I make a lot of appetizers for football parties. Sometimes they’re actual parties with guests, but other times those “parties” are just my husband and I sitting on our couch watching a game on the TV and ESPN’s FantasyCast on a laptop. But that’s okay, right?!
Anyway, I was first introduced to these awesome bacon wrapped jalapenos when a friend brought them to (you guessed it!) a football party. OMG. They are amazing! I texted my parents a picture and my dad requested them for a potluck day at work and my boyfriend (now husband) begged me to make them again. The rest is history! Like many of the recipes Caitlynn and I post, there have been some updates along the way. The first time I had these poppers they were filled with plain ol’ cream cheese, but now I like to spice up the cream cheese with some diced green onions, minced garlic, and black peppers. Don’t worry if you’re missing some ingredients, all you really need are jalapenos, bacon, and cream cheese!
12 jalapenos, halved with seeds removed (24 halves)
12 strips of bacon (about half a pound)
8 ounces cream cheese, room temperature
1/2 cup green onions, diced
6 cloves garlic, minced
Generous grinding of black pepper
Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet. I used parchment paper because I thought it would help with the cleanup, but I’m going to stick with a plain baking sheet sprayed with Pam from now on.
Slice your jalapenos in half longways. You should have 24 halves total. You may want to wear gloves for this part, jalapeno juice can irritate skin and eyes.
Carefully scoop out the seeds. I’ve found that a small paring knife works best.
In a mixing bowl, combine the room temperature cream cheese, minced garlic, diced green onions, and black pepper.
Use a fork to mix thoroughly.
Using a spoon, carefully fill the jalapeno halves with the cream cheese mixture.
Cut your bacon strips in half and gently wrap each jalapeno with a piece of bacon. You can secure the bacon with a toothpick if you like, but in my experience the bacon will stick to itself and the cream cheese pretty well.
Bake at 400 degrees for 30 minutes, or until the bacon is at your desired level of crispiness. Bacon shrinks as it cooks, so some of my pieces of bacon popped open in the oven. Not very pretty, but still very delicious!
I knew these jalapeno poppers were going to be quickly devoured by hungry football fans, so I just threw them all on a plate and didn’t worry about beautifying them. As I suspected, there were no leftovers!
- 12 jalapenos, halved with seeds removed (24 halves)
- 12 strips of bacon (about half a pound)
- 8 ounces cream cheese, room temperature
- ½ cup green onions, diced
- 6 cloves garlic, minced
- Generous grinding of black pepper
- Preheat your oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking spray.
- In a bowl, combine cream cheese, green onions, garlic, and black pepper.
- Carefully fill each jalapeno half with the cream cheese mixture.
- Cut the strips of bacon in half and wrap each jalapeno half with half a strip of bacon.
- Bake for 30 minutes or until the bacon is crisp.
- Serve and enjoy!