BACON-WRAPPED JALAPENO POPPERS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 24 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F and set a wire rack on a rimmed baking sheet. Cut the cheddar into 24 small sticks that will fit inside the jalapenos. Stuff 1 cheese stick into each jalapeno half.
- Wrap the bacon tightly around the jalapenos, slightly overlapping. Arrange 1 inch apart on the rack, cheese-side up. Bake until the bacon is crisp, about 25 minutes.
- You can make these poppers up to 2 hours ahead and keep at room temperature. Reheat at 350 degrees F until hot, about 20 minutes.
BACON-WRAPPED JALAPENO POPPERS
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray.
- In a medium bowl, mix together the cream cheese, Cheddar, cilantro, salt, pepper and green onions.
- Fill each jalapeno half with a heaping teaspoon of the cream cheese mixture. Wrap the bacon tightly around the jalapenos, overlapping slightly.
- Place the wrapped jalapenos, cheese-side up and spaced 1-inch apart, on the prepared baking sheet. Refrigerate for 30 minutes.
- Transfer to the oven and bake until the bacon is crisp, about 25 minutes.
JALAPENO POPPERS
The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success.
Provided by Miss Annie
Categories Southwestern U.S.
Time 40m
Yield 20 Pieces
Number Of Ingredients 3
Steps:
- Cut jalapenos in half and remove seeds and veins.
- (Use gloves to work with peppers).
- Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
- Secure with a toothpick.
- Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.
BACON-WRAPPED JALAPENO POPPERS
Better than the typical poppers.
Provided by videogator
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
- Bake in the preheated oven until bacon is crispy, about 15 minutes.
Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g
BACON WRAPPED CRAB JALAPENO POPPERS
spicy, bacony, crabby, bubbly cheesy goodness! everyone loves these when i serve them.
Provided by Sherri Williams
Categories Other Snacks
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Combine ingredients 2-10. Mix well.
- 3. Stuff each half of the jalapeno pepper with the crab mixture (I roll the crab mixture into tiny logs). Wrap bacon slices around the stuffed pepper and secure with a toothpick. Place each bacon stuffed pepper on a large cookie sheet.
- 4. Bake for 30 minutes or until bacon is crispy and cheese is bubbly. Remove and serve.
BACON WRAPPED CRAB STUFFED JALAPENO POPPERS RECIPE - (4.1/5)
Provided by christoph
Number Of Ingredients 4
Steps:
- Cut peppers in half lengthwise and remove seeds Mix crab meat with cream cheese. Fill pepper halves with crab mixture and reassemble. Wrap each pepper loosely with strip of bacon and secure with tooth pick. Grill over indirect medium heat for about 25 to 35 minutes or until bacon is crisped.
CAJUN CRAB POPPERS
My brother moved to New Orleans and I love visiting him and his family whenever I can. These easy jalapeno poppers are stuffed with crab, cajun seasonings and bacon. They're a little hot and spicy, just like a visit to New Orleans! -Elizabeth Lubin, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 appetizers.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a small bowl, beat the first 5 ingredients until blended. Stir in shredded cheese, crab and bacon. Cut jalapenos in half lengthwise and remove seeds. Spoon filling into pepper halves. Place on an ungreased baking sheet. Bake until lightly browned, 15-20 minutes. Sprinkle with additional parsley.,
Nutrition Facts : Calories 88 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
BACON WRAPPED JALAPEñO POPPERS
The all-in-one finger food for a party, our Bacon Wrapped Jalapeño Poppers are simply the best that you'll find. The filling for these peppers is ultra savory with garlic powder and Worcestershire sauce giving a mouth-smacking layer of flavor to the tang of cream cheese and the punchy sharpness of cheddar. While all of these things are mixed together and stuffed into the hollowed out halves of jalapeño peppers, the greatest upgrade for this bite-sized snack is its outer layer. Each stuffed pepper is surrounded in a band of high-quality bacon, adding a chewy and smoky exterior to an already decadent stuffed pepper. In the oven, the fat that renders from the bacon conducts heat onto the surface of the pepper, encouraging it to blister and char in places while the rest of the pepper cooks through. The end result is a tender and mildly spicy snack stuffed with a creamy filling that balances the jalapeño's heat alongside the chewy richness of delicious bacon. You can assure guests that you removed the seeds of the peppers, so they shouldn't be too hot to enjoy. Put these out alongside other snacks and watch them disappear at an alarming rate.
Provided by Micah A Leal
Categories Appetizers
Time 50m
Yield 16 poppers
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
- With a hand mixer, beat together cream cheese, cheddar, garlic powder, kosher salt, and Worcestershire sauce. Fill each of the hollowed jalapeño halves with 1 tablespoon of the cheese mixture.
- Cut each slice of bacon in half so there are 16 shorter pieces of bacon. Wrap each jalapeño in a piece of bacon and insert a toothpick to hold the bacon in place; transfer to prepared baking sheet. Repeat with remaining stuffed jalapeños.
- Bake until bacon is cooked through and the cheese begins to brown in spots, about 25 minutes. Remove from oven and allow to cool slightly before removing toothpicks. Transfer to a serving platter and garnish with fresh dill if desired.
CRAB STUFFED BAKED JALAPENO POPPERS
Crab stuffed jalapeno poppers are one of my favorite appetizer recipes! With just one bowl and in under 30 minutes, you'll have an addicting, slight spicy, super cheesy party snack.
Provided by Chrissie Nelson Rotko, www.offtheeatenpathblog.com
Categories appetizers
Time 35m
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400 degrees. 2. Line a baking sheet with foil or parchment paper. 3. Slice the jalapenos in half and scoop out the seeds, membranes and other insides. 4. In a food processor or blender, add the butter crackers and pulse until they resemble fine crumbs (the same consistency as bread crumbs.) You can also crush crackers by hand using a potato masher, fork or your hands. Transfer cracker crumbs to a shallow bowl. 5. In a separate bowl, mix together cream cheese and both types of shredded cheese until combined. 6. Add lemon juice, Worcestershire and spices to the cream and shredded cheese mixture. Stir to incorporate. 7. Add diced red peppers to the cheese mixture and stir to combine. 8. Fold crab meat into cheese mixture. Set aside. 9. In another bowl, whisk together two eggs and set aside. 10. Stuff each jalapeno pepper half with cheese and crab mixture. Make sure you don't overstuff the peppers or they will explode in the oven! 11. Dip each stuffed pepper half completely into the egg mixture, then roll each pepper in the crushed crackers and place on prepared baking sheet. Repeat with each pepper half. 12. Bake for 15 to 20 minutes, or until the peppers are tender, the cracker topping is browned and the cheese is bubbly. 13. To add a little extra crisp to your baked jalapeno poppers, broil for about 3 minutes. 14. Serve while the baked jalapeno poppers are hot!
Nutrition Facts : Calories 125 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 165 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHARRED JALAPENO POPPERS
Roast jalapeno peppers stuffed with cream cheese and wrapped in bacon. These are a little time consuming, but the results are delicious. Prep time includes time to grill the peppers. You can let your imagination go wild and adjust the recipe by adding anything you think sounds good. Cream cheese measurement is an estimate because of the difference in pepper sizes. Thanks to Chuck who makes these and takes them to all the neighborhood cookouts and potlucks. He often goes home with requests for more.
Provided by Snowpeas
Categories Potluck
Time 1h10m
Yield 20 jalapeno halves, 20 serving(s)
Number Of Ingredients 4
Steps:
- Halve and seed the jalapenos.
- Roast on a hot grill just until skins start to turn dark.
- Slice the bacon strips in half.
- Fill the jalapeno halves with cream cheese.
- Wrap halves with bacon and secure with a toothpick.
- Bake in a 350 degree oven about 30 minutes or until bacon is done to your liking.
- Serve warm.
BACON WRAPPED JALAPENO POPPERS
If you want to be everyone's favorite person at the next party you go to, bring these Bacon Wrapped Jalapeno Poppers! I promise they will be the first appetizer to disappear! I'll show you how to make the 3-cheese spread spiced with smoked paprika and garlic, stuffed into a jalapeno, wrapped in bacon, and baked to crispy perfection. They are irresistible!
Provided by Karen
Categories Appetizer
Time 23m
Number Of Ingredients 12
Steps:
- Preheat your oven to 400 degrees F.
- Line a large baking sheet with foil for easy cleanup. Place an oven-safe cooling rack on top of the baking sheet. The first time I made these, I tried it without the the cooling rack and found that the grease from the bacon soaked into jalapenos, making them soggy and overcooked. I much prefer using a cooling rack.
- Begin by preparing the filling. In a large bowl or stand mixer, beat the cream cheese until it is smooth and creamy.
- Add 1 cup shredded cheddar cheese, 1/4 cup shredded Parmesan cheese, 1 clove minced garlic, 1/4 teaspoon each salt and pepper, 1/2 teaspoon smoked paprika, and 1/8 teaspoon cayenne pepper. (The cayenne pepper won't make it more spicy, it just adds a boost of flavor. If you are worried about the heat you can skip it.)
- Beat all the cheese together until creamy and well blended. Set aside.
- Slice all the jalapenos in half vertically. Do not remove the stems, otherwise your filling will spill out the end. Be kind to yourself and wear disposable gloves for this step! Or just be very careful not to rub your eyes the rest of the day!
- Use a sharp serrated knife and a spoon to remove ALL the seeds and ALL the white membranes inside the peppers. If you want your poppers to be extra spicy, feel free to be lazy on this step! Most of the heat from jalapenos comes from the seeds and membranes, so the more you leave in, the spicier they will be.
- Use a small spoon or your fingers to fill each jalapeno half with about a tablespoon or less of the cream cheese filling. If you over-stuff, the filling will just overflow the jalapeno in the oven, so don't go too crazy. (Although if it does overflow, you end up with crispy cheesiness baked into the bottom of your pan, and it's really quite delicious.)
- Cut each slice of bacon in half. Wrap each stuffed jalapeno half with one half slice of bacon. Secure with a toothpick and place on the cooling rack that you already prepared. (At this point you can freeze for later. See notes.)
- Bake at 400 for about 17-25 minutes. Start checking early. The poppers are done when the bacon is as crispy as you like it to be. If you like them to be extra brown on top, you can move the oven rack up to the top level and broil for 1-2 minutes. Don't walk away!! Be prepared for your toothpicks to turn into little birthday candles.
- Let the poppers cool slightly and serve with ranch dressing! I like to serve these at parties because jalapeno poppers are super tasty served either warm or room temperature, so letting them sit out at a party is no problem.
Nutrition Facts : ServingSize 1 popper, Calories 169 kcal, Fat 14 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 521 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 9 g, UnsaturatedFat 5 g
CRAB-STUFFED JALAPENOS
"This is always a hit when my husband and I bring them to parties. They're especially great for sporting events and always seem to compliment the other food being served," says Susan Dugat of Rockport, Texas.
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Cut stems off jalapenos; remove seeds and membranes; set aside. In a small bowl, beat the cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheese. , Transfer to a resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into jalapenos. Wrap each with a piece of bacon; secure with toothpicks. , Place on an ungreased baking sheet. Bake at 350° for 40-50 minutes or until peppers are crisp-tender.
Nutrition Facts : Calories 41 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 188mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
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