Wrapped Jalapeños, Bacon Style

Bacon Wrapped Jalapeños are the dependable party and game day appetizer! Jalapeño peppers are halved and filled with a cheesy garlic and chive cream cheese mixture, wrapped with bacon and baked until the bacon crisps and the filling is melty. Yields 24 peppers and will serve 8 (3 peppers per person).

Anything wrapped in bacon is striking.

But bacon wrapped jalapeños are top notch. Back in 2010 when I first posted this dish, it consisted of 3 ingredients: jalapeños, cream cheese and bacon. Which is still memorable (especially when in a pinch), but someone mentioned in the comments to try adding shredded cheese to the cream cheese. That little nugget of inspo was enough for me to remake and reshoot this old recipe.

And for what it’s worth, I didn’t stop at adding cheese. I also incorporate chives, garlic powder, smoked paprika and onion powder – because why not?

I think you’re going to love these!

To Make These Bacon Wrapped Jalapeños Gather:

• cream cheese – Set this out to soften 30 to 45 minutes before making.
• cheddar jack cheese – May substitute with sharp cheddar or pepper jack cheese.
• chives – I’m using dried but fresh also works.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• smoked paprika – Adds color and subtle smoky flavor.
• onion powder – Lends additional bold oniony flavor.
• jalapeños – Pick jalapeños medium in size. You don’t want tiny or too huge of peppers.
• applewood smoked bacon – I do my go-to to try to count slices in the package before buying, you need 12 slices.
• toothpicks – Use these to secure the bacon and also helpful for guests to grab onto when serving.

In a mixing bowl, measure and add 8 ounces softened cream cheese, 1 cup shredded cheddar jack cheese, 1 tablespoon dried chives (1-1/2 teaspoons if using fresh), 3/4 teaspoon garlic powder, 1/2. teaspoon smoked paprika and 1/4 teaspoon onion powder.

Mix well to combine and set aside.

You need about 12 jalapeños. Wear gloves while prepping the jalapeños. Cut each pepper in half lengthwise and, over a bowl, use your (gloved) fingers or a small spoon to remove the seeds and ribs. If you want them to have some extra heat, you could leave a little of the rib and seed attached.

I can’t stress enough how important it is to wear gloves while prepping jalapeños, especially this many. The peppers have capsaicin (which is also what makes them spicy) and that oil will irritate anything it comes in contact with – skin, eyes etc.

Fill each jalapeño with the cream cheese mixture. There truly isn’t an unfussy or neat way to do this. But I used an offset spatula to fill them with cream cheese.

Cut 12 slices of bacon in half and wrap a half slice of bacon around each of the filled jalapeños. Secure with the seam side down or with a toothpick and repeat.

I like to use applewood smoked bacon, however any would be simply fine. I like to set my bacon out to soften up a bit which makes them easier to stretch and wrap around the filled jalapeños..

Bake in a 375° oven for 25 to 30 minutes, rotating the pan halfway through baking. If needed, you can flip on the broiler to crisp them up more (I don’t ever need to do this) simply watch them carefully so they don’t burn.

Serve immediately alongside your go-to dip.

What Dip Goes With Bacon Wrapped Jalapeños?

• ranch
• southwest ranch (recipe coming soon)
• blue cheese dressing/dip

The pepper still has a little bite to it, the bacon is smoky, salty and crisp while the cream cheese is ooey and gooey and flavored by the combination of chives, spices and rendered bacon fat.

Enjoy! And if you give this Bacon Wrapped Jalapeños recipe a try, let me know! Snap a photo and tag me on twitter or instagram!