Bacon Wrapped Cheese Stuffed Jalapeños Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 fresh jalapeño peppers*
8 ounces cream cheese, softened to room temperature
1 cup shredded cheddar cheese*
1 clove garlic, chopped
1/2 teaspoon smoked paprika
12 slices bacon, cut in half
24 toothpicks
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Directions: |
Directions:1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
2. Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. Salt to taste – just a pinch. Spoon filling equally among all 24 jalapeño halves.
4. Wrap each stuffed jalapeño 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. 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. |
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Personal
Notes: |
Personal
Notes: *Peppers: Instead of jalapeño peppers, try using those mini sweet peppers often sold in the produce section. Those a great option if you don’t like super spicy.
*Cheese: Mexican style or pepper jack shredded cheese are also tasty.
These were one of Paul’s ultimate favorites. He would practically devour them fresh from the oven!
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