Bacon Wrapped Jalapeno Poppers Recipe

Jalapenos: These spicy peppers are the star of the show, providing a kick of heat that balances the creamy and savory elements of the dish.

Cream cheese: Softened cream cheese is used to fill the jalapeno halves, adding a rich and creamy texture to each bite.

Bacon: Slices of bacon are wrapped around the stuffed jalapenos, offering a smoky and crispy contrast to the creamy filling and spicy pepper.

To ensure the bacon crisps up perfectly, consider partially cooking it before wrapping the jalapenos. This will give you a head start on achieving that desirable crunch without overcooking the cream cheese filling. Simply cook the bacon slices in a skillet over medium heat for about 3-4 minutes, just until they start to render some fat but are still pliable. Then proceed with wrapping the jalapenos and baking as directed.

• jalapenos - Substitute with mini bell peppers: Mini bell peppers are milder and provide a similar crunch without the heat.

• jalapenos - Substitute with poblano peppers: Poblano peppers are larger and milder, making them a good alternative for those who prefer less spice.

• cream cheese - Substitute with goat cheese: Goat cheese offers a tangy flavor and creamy texture that complements the peppers well.

• cream cheese - Substitute with ricotta cheese: Ricotta cheese is lighter and provides a similar creamy consistency.

• bacon - Substitute with prosciutto: Prosciutto is thinner and less fatty, offering a different but equally delicious flavor.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option and provides a similar smoky flavor.

• Allow the bacon wrapped jalapeno poppers to cool completely before storing.
• Place the cooled poppers in an airtight container, separating layers with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days.
• For longer storage, arrange the poppers on a baking sheet lined with parchment paper and freeze until solid.
• Transfer the frozen poppers to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date and store in the freezer for up to 1 month.
• To reheat, preheat the oven to 375°F (190°C) and place the frozen poppers on a baking sheet lined with parchment paper.
• Bake for 15-20 minutes or until the bacon is crispy and the jalapenos are heated through.
• Alternatively, reheat refrigerated poppers in the oven at 375°F (190°C) for 10-15 minutes or until warmed to your liking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover bacon wrapped jalapeno poppers on a baking sheet lined with parchment paper.
  3. Bake for 10-15 minutes, or until the bacon is crispy and the cream cheese is heated through.
  4. For extra crispiness, you can broil them for an additional 1-2 minutes, keeping a close eye to avoid burning.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Arrange the jalapeno poppers in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, or until the bacon is crispy and the cream cheese is warm.

• Microwave Method:

  1. Place the jalapeno poppers on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent splattering.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating. Note that the bacon may not be as crispy using this method.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the jalapeno poppers in the skillet, cut side up.
  3. Cover the skillet with a lid to help retain heat.
  4. Cook for 5-7 minutes, or until the bacon is crispy and the cream cheese is warmed through, turning occasionally to avoid burning.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the jalapeno poppers on a toaster oven tray lined with foil or parchment paper.
  3. Toast for 10-12 minutes, or until the bacon is crispy and the cream cheese is heated through.

• Oven: Used to bake the jalapeno poppers at the specified temperature of 400°F (200°C).

• Baking sheet: Provides a flat surface to place the jalapeno poppers on for baking.

• Parchment paper: Prevents the poppers from sticking to the baking sheet and makes for easy cleanup.

• Knife: Essential for halving and seeding the jalapenos.

• Cutting board: Provides a safe surface for cutting the jalapenos.

• Spoon: Used to fill each jalapeno half with cream cheese.

• Tongs: Helpful for handling the bacon-wrapped jalapenos, especially when placing them on the baking sheet.

• Mixing bowl: Can be used to soften and mix the cream cheese if needed.

• Measuring cup: Ensures you use the correct amount of cream cheese.

Prepare the filling ahead: Soften the cream cheese and fill the jalapenos the night before to save time on the day of cooking.

Pre-cook the bacon: Partially cook the bacon in the microwave for a few minutes to reduce baking time and ensure it gets crispy.

Use a piping bag: Transfer the cream cheese into a piping bag for quick and mess-free filling of the jalapenos.

Line the baking sheet: Use parchment paper or aluminum foil to line the baking sheet for easy cleanup.

Batch process: Fill and wrap all the jalapenos before placing them on the baking sheet to streamline the process.