Description
These Bacon Wrapped Cheesy Stuffed Jalapeños combine rich cream cheese and cheddar with smoky bacon for a crowd-pleasing appetizer. Perfect for parties or game day, this simple, flavorful recipe will satisfy any craving.
Ingredients
Scale
- 12 fresh jalapeño peppers
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1 cup (113g) shredded cheddar cheese
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- 12 slices bacon, cut in half widthwise
- 24 toothpicks
Instructions
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and place a cooling rack on top.
- Slice the jalapeños in half lengthwise and remove the seeds and membranes. Arrange them cut-side up.
- In a mixing bowl, beat the cream cheese, shredded cheddar, garlic, and smoked paprika until smooth and combined. Add salt to taste.
- Spoon the cheese mixture evenly into the jalapeño halves. Wrap each stuffed jalapeño with half a slice of bacon and secure with a toothpick.
- Bake for 25–28 minutes, or until the bacon is browned and crispy. Broil for a minute for extra crispiness, keeping a close eye.
- Serve warm and store leftovers tightly covered in the refrigerator for up to 4 days.
Notes
Adjust the amount of smoked paprika for desired spice level.
For a milder flavor, remove all seeds from the jalapeños before stuffing.
Nutrition
- Serving Size: 2 peppers
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg