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GadgetGirl

Bacon-Wrapped Cheesy Stuffed Jalapeños

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If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon. Absolutely incredible!

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Rate this recipe 4.4/5 (14 Votes)

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

Details

Servings 24
Adapted from pinterest.com

Preparation

Step 1

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 jalapeño 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 jalapeño halves.

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. 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/FREEZE: jalapeño peppers may be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You may also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.

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