Bacon Wrapped Jalapeno Poppers have become the ultimate snack attack that I crave during gatherings. These savory bites are a delightful combination of crispy bacon and creamy cheese, making them perfect for any occasion. Whether it’s a game day party or a casual get-together, these poppers are guaranteed to impress your guests. Let’s dive into the delicious world of bacon-wrapped jalapeño goodness!
Why You’ll Love This Bacon Wrapped Jalapeno Poppers
There are countless reasons to adore these bacon-wrapped jalapeño bites. Firstly, they are incredibly easy to prepare, making them ideal even for novice cooks. Secondly, the combination of flavors—spicy jalapeños, rich cream cheese, and crispy bacon—creates a taste explosion that everyone loves. Moreover, they are perfect for serving at parties as bacon jalapeño appetizers. You can also customize them based on your preferences, making them versatile. Plus, they are gluten-free, catering to various dietary needs. Overall, they are a fantastic choice for anyone looking to enjoy jalapeño poppers with bacon.
Ingredients for Bacon Wrapped Jalapeno Poppers
Gather these items:
- 8 oz Cream Cheese (softened)
- 1 cup Mozzarella Cheese (shredded)
- 1 cup Harvarti Cheese (shredded)
- 1 medium Red Bell Pepper (finely diced)
- 2 medium Diced Jalapeño (seeds removed)
- 1/2 cup Sour Cream (or Greek yogurt)
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 12 medium Jalapeño Peppers (hollowed out)
- 12 slices Bacon (cut in half)
How to Make Bacon Wrapped Jalapeno Poppers Step-by-Step
- Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Cut each jalapeño in half lengthwise, removing ribs and seeds.
- Step 3: In a mixing bowl, blend together cream cheese, mozzarella, Harvarti, diced jalapeño, red bell pepper, sour cream, paprika, garlic powder, and onion powder until creamy.
- Step 4: Use a piping bag or spoon to fill each jalapeño half with the cheese filling.
- Step 5: Wrap half a slice of bacon around each filled jalapeño and secure the ends.
- Step 6: Place the bacon-wrapped jalapeños on the baking sheet, cut side up, and bake for about 25 minutes until bacon is crispy.
- Step 7: Allow to cool slightly before serving. Optionally, drizzle with ranch dressing.
Pro Tips for the Perfect Bacon Wrapped Jalapeno Poppers
Keep these in mind:
- For extra crispiness, consider using thick-cut bacon.
- Experiment with different cheese blends or add spices for flavor.
- Ensure to remove all seeds from jalapeños for less heat if desired.
- These can be prepared in advance and stored in the refrigerator before baking.
Best Ways to Serve Bacon Wrapped Jalapeno Poppers
These poppers are best served hot, straight from the oven. Pair them with your favorite dipping sauces, like ranch or spicy salsa, to elevate the flavor. You can also serve them alongside other spicy bacon jalapeño snacks for a fantastic appetizer spread.
How to Store and Reheat Bacon Wrapped Jalapeno Poppers
Leftover jalapeño poppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 10-15 minutes until heated through. This makes them an excellent option for meal prep as well!
Frequently Asked Questions About Bacon Wrapped Jalapeno Poppers
What’s the secret to perfect Bacon Wrapped Jalapeno Poppers?
The secret lies in the quality of the ingredients and ensuring the bacon is crispy. Using fresh jalapeños and a creamy filling enhances the overall experience of these jalapeño poppers with cream cheese and bacon.
Can I make Bacon Wrapped Jalapeno Poppers ahead of time?
Absolutely! You can prepare the filling and stuff the jalapeños in advance. Just wrap them in bacon and bake them when you’re ready to serve for an easy party snack.
How do I avoid common mistakes with Bacon Wrapped Jalapeno Poppers?
Be cautious not to overstuff the jalapeños, as this can cause the filling to overflow during baking. Also, make sure the bacon is evenly wrapped to ensure it cooks properly.
Variations of Bacon Wrapped Jalapeno Poppers You Can Try
For a twist on the classic, consider using different fillings such as shredded chicken or crab meat. You can also opt for vegetarian alternatives to bacon-wrapped poppers, using tempeh bacon or smoked tofu. Additionally, explore different cheese options to create unique flavors!
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Bacon Wrapped Jalapeno Poppers: 7 Steps to Crispy Perfection
- Total Time: 40 minutes
- Yield: 24 poppers 1x
- Diet: Gluten Free
Description
Bacon Wrapped Jalapeño Poppers for the Ultimate Snack Attack. Indulge in irresistible Bacon Wrapped Jalapeño Poppers, a savory snack that combines crispy bacon and creamy cheese, perfect for gatherings.
Ingredients
- 8 oz Cream Cheese (softened)
- 1 cup Mozzarella Cheese (shredded)
- 1 cup Harvarti Cheese (shredded)
- 1 medium Red Bell Pepper (finely diced)
- 2 medium Diced Jalapeño (seeds removed)
- 1/2 cup Sour Cream (or Greek yogurt)
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 12 medium Jalapeño Peppers (hollowed out)
- 12 slices Bacon (cut in half)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut each jalapeño in half lengthwise, removing ribs and seeds.
- In a mixing bowl, blend together cream cheese, mozzarella, Harvarti, diced jalapeño, red bell pepper, sour cream, paprika, garlic powder, and onion powder until creamy.
- Use a piping bag or spoon to fill each jalapeño half with the cheese filling.
- Wrap half a slice of bacon around each filled jalapeño and secure the ends.
- Place the bacon-wrapped jalapeños on the baking sheet, cut side up, and bake for about 25 minutes until bacon is crispy.
- Allow to cool slightly before serving. Optionally, drizzle with ranch dressing.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 popper
- Calories: 250
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 45 mg