Bacon-Wrapped Cream Cheese Stuffed Jalapeño Peppers
This Post May Contain Affiliate Links. Please Read Our Disclosure PolicyThese Bacon-Wrapped Cream Cheese Stuffed Jalapeño Peppers are so simple to make with just four ingredients! They are certain to be a crowd pleaser!
Bacon Wrapped Stuffed Jalapeñoo Peppers:
I interrupt the latest IBC painting / decoration streak to bring you a fabulous snack: Bacon-Wrapped Cream Cheese Stuffed Jalapeño Peppers. Because seriously, who doesn’t need a snack.
A couple weekends ago, several of my friends and I attended a surprise wedding in Vermont. As with most celebrations, there was an array of yummy food. Lisa, who is a chef and friend of the couple, cooked her heart out.
I was so impressed with the appetizers she created that I could hardly wait to get home and try them myself. (I also want to point out that in addition to being a fine cook, Lisa can chug an entire bottle of beer while doing a split in under three seconds. I saw it with my own eyes. Twice.)
Of the many tasty morsels Lisa concoted, one of the hors d’oeuvres really stood out — jalapeños stuffed with cream cheese and Craisins and wrapped in bacon. I kid you not. Talk about a taste bud explosion.
It’s kind of like that SNL skit in which Melissa McCarthy had a Hidden Valley Ranch party in her mouth. This time, however, it’s a bacon-wrapped, cream cheese and Craisin-stuffed jalapeño party in your mouth.
Yeah. That good.
How to Make Stuffed Jalapeños:
Plus, you know my style. This little snack is ridiculously easy to make and only requires four ingredients. (If you can remember the name of the recipe, you can remember the four ingredients.)
Of course, you don’t really need a recipe, but I will be giving you one at the end of this post. Here’s the run down. Cut the jalapeños in half and remove the seeds along with most of the fleshy white interior. That’s where the heat is. Oh, and wear some plastic gloves while doing this. Trust me.
Then, fill up the jalapeños with the cream cheese and Craisin mixture. Wrap them up with bacon and pop them in the oven. The final step is to stuff your face (after allowing them to cool slightly).
I like to precook my bacon a bit. This helps to ensure that the bacon is fully cooked by the time the cream cheese mixture is nice and hot. I usually cook bacon in the oven, but you can certainly precook it on the stove if you prefer.
That’s it. Seriously.
If you liked this appetizer, you’ll love these:
- East Fruit Dip
- Roasted Red Pepper Dip
- Out-of-this-World Corn Dip
- Pizza Bread
- Blue Cheese-Stuffed Buffalo Meatballs
And, for those of you who are thinking, “Oh, I don’t like Craisins, I’ll just leave them out.” Please don’t skip them. The Craisins add a fruity sweetness that is simply dynamite with all of the other flavors happening here. In fact, you will probably wish you had added a few more to the cream cheese. I did.
Anywho, I’ll be back tomorrow with more home updates. I really hope you enjoy these! The official recipe is below. See you soon.
Bacon-Wrapped Cream Cheese Stuffed Jalapeño Peppers
Ingredients
- 1 package (16 ounces) thick-sliced bacon
- 8 – 10 medium jalapeños
- 1 package (8 ounces) cream cheese softened
- 1/2 cup Craisins
Instructions
- Begin by preheating your oven to 350 degrees F. Line a sheet pan with aluminum foil and set a wire cooling rack on top of it. Lay out the bacon evenly. Bake for about 8 minutes. (The bacon will not be fully cooked; this is just to get it started.)
- In the meantime, prepare your jalapeños by slicing them in half. Then remove the seeds and white flesh with a spoon. (It’s highly recommended that you wear gloves during this process.)
- In a medium bowl, mix together the cream cheese and Craisins. Then use a spatula to fill the jalapeño halves with the cream cheese mixture. The cream cheese should be level with the top of the jalapeño half.
- Next, wrap your filled jalapeños with the partially-cooked bacon. Depending on the size of the jalapeño, you can use a whole slice of bacon or cut it in half. A whole slice is recommended. Just tuck the bacon into itself or the jalapeño to keep it tightly wrapped.
- Place your wrapped jalapeños back onto the wire cooling rack in your foil-lined baking pan. Return to the oven set at 350 degrees F and bake for 20 – 25 minutes or until the bacon is fully cooked.
GREAT recipe, they were devoured!! Thank you so much!
Doo they need to be served warm? If so would i be able to keep warm in a crock pot?
Asking about the bacon wrapped jalapeno
I honestly think these are served best right out of the oven or at room temp.
xo Michael
These makes such a delicious appetizer! Everyone loved them!
Never thought of partially precooking the bacon before wrapping! That’s a great idea! cuts down on cooking time for the rest!
These look awesome, I’m trying these today! Love your recipes Michael, especially the Italian sub sandwich rollups. They are my go-to recipe for summer parties.
Started making these during summer when we were playing cards; other couples kept requesting. Hit every time. I started using regular bacon vs the thick, then I did not have to pre-cook & it was faster.
I make these all the time! Everyone loves them. My all time favorite. They are in the oven as I type 🙂
These look really yummy! I have to admit I a not sure about the craisins but I love the sweet element. What do you think about dates?
I really recommend the craisins. Not sure about dates.
xo Michael
I doubled the recipe and brought them to a Christmas party and they were very popular. The recipe was easy and precooking the bacon really helped it firm up. I think if you didn’t precook it the cream cheese would start to brown before the bacon set. I left a few without bacon for my vegetarian husband so he could enjoy them too. The thick cut bacon I used was pretty fatty and I was worried that it would be too greasy so I did trim a bit of the fat.
I make these all the time, but with seasoned cream cheese and a bacon slice just long enough to cover the jalepeno (uses less bacon, plus no precook needed). Never tried with craisins–i am so doing that!
I have made these THREE! times since your post. I love them. My friends loved them. Now I am afraid I will crave them!! I love your blog!
they look great! how would these be cooked the night before then served at room temperature the next day?? I”m going to an outside musical festival and I think these might be perfect to put out!
I prefer them warm. The grease on the bacon will firm up and turn white once cold. Hope that helps.
xo Michael
my mouth is watering now!!!
Yum, I will have to try these!
These look so good! I am going to have to add this to my list of recipes to make soon. Your pictures are always so beautiful too 🙂
Great recipe, I even added some chorizo to the mix, amazing!
This is the best looking recipe I’ve seen in weeks! I have some jalapenos growing and are just ripe for the picking. Next time Lisa does the splits while chugging a bottle of beer in three seconds please pull out your phone and video it. I need to see this. She sounds like the best kind of friend to have.
These look lovely but this post made me chuckle and do a double take because you managed to combine the four foods I dislike the most. Top those suckers with black pepper and cilantro for the home run.
But I made the Nutella bread recipe you posted a while back and it was a huge hit so I might test these out for a party as a nice alternative to those store bought ones.
Haha. Wait a minute. You dislike bacon? And cream cheese? I’m not sure how that’s possible. 😉
I’m glad you liked the nutella bread!
xo Michael
Oh, they look so yummy! Definitely going to give these a go. Thanks, Michael!
I think I just drooled on my keyboard -can’t wait to try these – thanks for sharing!!
I’m so doing this. One question – what do you think about dried cherries instead of the dried cranberries? I just stocked up on dried cherries (Michigan!) and wonder if those would be as delicious??
Laura, thanks! I wouldn’t see why not. Same idea, just a slightly different flavor. Go for it!
xo Michael