Bacon-Wrapped Cheesy Stuffed Jalapeņos Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 fresh jalapeņo peppers1
8 ounces cream cheese, softened to room temperature
1 cup shredded cheddar cheese2
1 clove garlic, chopped
1/2 teaspoon smoked paprika
12 slices bacon, cut in half
24 toothpicks
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Directions: |
Directions:Preheat oven to 400F degrees. Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
Cut the jalapeņo peppers in half lengthwise; remove seeds and center membrane. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste - I add just a pinch. Spoon filling equally among all 24 jalapeņo halves.
Wrap each stuffed jalapeņo with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.
Make ahead tip: jalapeņo peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed. |
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Number Of
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Number Of
Servings:24 |
Preparation
Time: |
Preparation
Time:45 minutes |
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