Hitting the classic football party food with these jalapeño peppers stuffed with cream cheese and wrapped in crispy bacon!
I know what you’re thinking: “Nikki, these are soooo five years ago!” You’re wrong! They are more like “soooo SEVEN years ago!” when The Pioneer Woman placed this recipe in the spotlight. HA! But, it’s a recipe I make during the football season and, therefore, I want it added to my index.
In fact, in the coming months you will probably see a few more classic recipes pop up here and there. I realized not too long ago that I haven’t posted many traditional recipes lately because I’m so focused on trying to bring you something creative and new. But, at the same time, I want to make sure I’m collecting the classic recipes I love so they are all in the same place. It might surprise you, but I don’t post recipes here only for you. I post them so I have them logged for me, too. 🙂 It’s the reason I started blogging in the first place, almost eight years ago!
Plus, you never have too many reminders to wrap something in bacon, right?
These are always a hit at any party, except for those who can’t take the heat. If you scoop out the membranes and seeds, you’re usually okay with very little to no spiciness. However, it can be unpredictable and you’ll be surprised with an isolated flaming one! So, be careful especially if you are sensitive to spicy food!
Anything wrapped in bacon is a winner in my book. But, adding cream cheese to the mix? That’s over the top delicious!
- 8 jalapeño peppers
- 6 oz cream cheese , softened
- 8 slices bacon
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Preheat the oven to 400 degrees F. Place a wire rack over top a large rimmed baking sheet; set aside.
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Carefully slice each jalapeño in half, lengthwise. Use a spoon to scrape out the seeds and membranes. Be sure to either wear gloves or wash your hands immediately after handling the jalapeños. (Do not rub your eyes or touch your kids until you wash your hands!)
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Stuff each jalapeño half with an equal amount of the cream cheese. Cut the slices of bacon in half and tightly wrap one half around each cream cheese stuffed jalapeño half. Place the bacon wrapped jalapeños on the wire rack, set over the baking sheet. Bake for 20-25 minutes, until the bacon reaches desired crispness.
Girl, you hold the key to my heart. Jalapenos, bacon and cream cheese for life!
Football food like this never gets old!
I love making these. I always use light cream cheese (you can’t tell the diff with all the bacon goodness around it) and extra thick bacon.
I always have to make a double or triple batch of these for parties, because there are never enough. These are especially great if you put a couple on a burger just off of the grill. Yum!
Tip; soak wooden toothpicks in water for about 15 minutes, then stick one in each popper to hold bacon in place…and after the recommnded time in oven, place poppers under the broiler for about 5 minutes to make bacon crispier. Delicious.
Ive made these using jalapeno pepper cream cheese also pre cook bacon .
I make these quite often for gatherings and there are never any left. I do add one ingredient to the cream cheese. I add 1/2 cup of orange marmalade. The
Citrusy sweet with the bacon and the pepper’s heat is a fabulous combination!
These are amazingly addictive! I followed directions exactly and put them on the rack slightly higher than the middle of the oven for 25 minutes ad they came out perfect.
I add powdered ranch dressing to the cream cheese and they are the biggest hits at every party!
Thanks, Danae! Awesome idea!
We mix seasoned salt with our cream cheese and they are to die for! Never any left no matter how many are made!