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
Make and share this Bacon-Wrapped Jalapeno Poppers recipe from Food.com.
Provided by AZRoxy63
Categories Lunch/Snacks
Time 20m
Yield 50 serving(s)
Number Of Ingredients 4
Steps:
- Cut stems off of peppers and cut them all in half longways.
- Remove seeds from peppers.
- Fill each pepper with cream cheese and sprinkle cheddar cheese on top.
- Wrap 1/2 slice of bacon around each pepper half.
- Place on baking sheets and place in 450 degree oven for 10 to 15 minutes or until bacon is fully cooked.
- Remove and serve when cooled.
- Enjoy!
- Note:.
- I always freeze them after they are made for about 20 minutes to a hour before putting them in the oven or on the grill . Doing this will keep the cheese from melting out as much .
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
MY FAMOUS BACON WRAPPED JALAPENOS (POPPERS)
Always a request for any party/ gathering im inviteded to - but only for spicey lovers - although, can easily substitude green peppers in place of jalepenos for those of you who cant handle the heat!! They go fast, so i usually make a double batch.
Provided by Laurenhanna
Categories Lunch/Snacks
Time 40m
Yield 16 poppers, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix Last 5 items with softened cream cheese with blender or spoon, whatever is easiest for you!
- preheat over to 375°F.
- Slice jalepenos in half lengthwise, and dig out the seeds and stuff in the middle (be SURE to rinse your hands after every couple jalepenos with soap and warm water - or your hands will get burned by juices).
- Fill jalepenos, just a tad over filled with cream cheese blend (about a Tbs. each).
- wrap with a slice of bacon and crack more fresh pepper on top of wrap, if you like.
- Bake for 25-35 minute however crisy you like your bacon - but bacon will be cooked thruogh after 25 minutes. Can broil the last 5 min if you like as well.
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.
SMOKY BACON-WRAPPED JALAPEñO POPPERS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield 16 jalapeño poppers
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Add the cream cheese, smoked Gouda, Cheddar, chives, lime zest, lime juice, salt and pepper to a medium bowl. Mix thoroughly until evenly combined.
- Divide the cream cheese mixture between the jalapeño halves, pressing to fill all the way to the top edge.
- Wrap a piece of bacon around each stuffed jalapeño so the ends of the bacon lie underneath. Place the wrapped jalapeños, stuffed-side up, on the prepared baking sheet. Bake until the bacon is crispy and the cheese mixture is just beginning to bubble out from the top and bottom of the jalapeños, 16 to 18 minutes. Remove from the oven and let cool 10 minutes before serving.
BACON WRAPPED JALAPENO POPPERS
Can you stand the heat? If so try my most requested starter. They have been a hit everytime I make them. Simple recipe for major taste. I have never had one "left over". They are best when grilled, but you can cook them in the oven. I prefer charcoal, as to harness maximum flavor. Enjoy! Tip: Rub the wooden kabob sticks with raw bacon to make the poppers slide on. You can make these somewhat mild and super hot, what ever you like.
Provided by The Finnish Chef
Categories Peppers
Time 50m
Yield 24 peppers, 12 serving(s)
Number Of Ingredients 6
Steps:
- Core the peppers using the blunt edge of a potato peeler, save half the seeds removed, toss the core.
- In a bowl add cream cheese, chili powder, hot sauce (you pick the heat) and liquid smoke and half the jalapeno seeds.
- Mix/Mash together until blended.
- Stuff the cored peppers with cream cheese mix then wrap with raw bacon. Use your fingers!
- Kabob them, repeat untill all the peppers are stuffed and wrapped.
- Grill on an indirect heat, (on tin foil) for about 15 minutes.
- Then on an open flame for 5-8 mins to crisp the bacon, turning a few times.
- Serve and enjoy!
Nutrition Facts : Calories 130.8, Fat 13, SaturatedFat 7.3, Cholesterol 41.6, Sodium 220.2, Carbohydrate 1.8, Fiber 0.1, Sugar 1.3, Protein 2.3
BACON-WRAPPED JALAPEñO PEPPERS
Treat your guests right with Bacon-Wrapped Jalapeño Peppers. Bacon-Wrapped Jalapeño Peppers are (in our humble opinion) creamy, crispy, spicy and yummy.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 35m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 425ºF.
- Combine cheeses; spoon into pepper halves. Wrap with bacon, overlapping edges as necessary.
- Place, filled sides up, in shallow foil-lined pan.
- Bake 17 to 20 min. or until bacon is done. Cool slightly before removing from pan to serve.
Nutrition Facts : Calories 150, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0.719 g, Sugar 0 g, Protein 8 g
BACON WRAPPED JALAPENOS
Make and share this Bacon Wrapped Jalapenos recipe from Food.com.
Provided by sweet_dixiedoll
Categories Pork
Time 40m
Yield 24 jalapenos
Number Of Ingredients 4
Steps:
- 1) cut jalapenos longways and scoop out the insides.
- 2) mix cream cheese and cajun seasoning together.
- 3) spread a good amount of cream cheese mixture in each of the jalapeno halves.
- 4) wrap each half in a strip of bacon. secure with toothpicks on each end.
- 5) place on medium heated grill. and cook until bacon is done on each side and jalapeno is tender.
- *note: make sure to cook the stuffed side first so the cheese doesn't melt out.
Nutrition Facts : Calories 71, Fat 6.9, SaturatedFat 3, Cholesterol 15.8, Sodium 97.2, Carbohydrate 0.9, Fiber 0.2, Sugar 0.6, Protein 1.6
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