Tex-Mex · Free recipe
Bacon-Wrapped Jalapeno Poppers
Halved jalapenos are scraped clean, filled with a cheddar and scallion cream cheese mixture, and spiraled in thin bacon. A rack underneath lets the fat drip away as they bake, so the bacon crisps all around while the peppers soften but keep a little snap.
- Prep
- 25 min
- Cook
- 28 min
- Total
- 53 min
- Serves
- 6
- Level
- Easy
Method
-
Heat the oven to 400F and set a wire rack inside a foil-lined sheet pan.
-
Scrape the seeds and white ribs from each jalapeno half with a small spoon, wearing gloves if your skin is sensitive.
-
Mix the cream cheese, cheddar, scallions, garlic powder, and paprika until evenly combined.
-
Fill each pepper so the cheese mounds slightly, then wrap a half slice of bacon around it, tucking the ends underneath.
-
Arrange on the rack, sprinkle lightly with brown sugar if you like, and bake 25 to 28 minutes until the bacon is browned and crisp.
-
Cool 5 minutes before serving, since the filling will be scorching straight out of the oven.
Zest note from the test kitchen
Leave a few ribs in some peppers if your crowd likes heat, and mark them with a toothpick so no one gets surprised.
