Bacon Wrapped Jalapeño Popper Halves are an easy appetizer with two unexpected ingredients that take these to the next level! They are perfect for game day, potlucks and parties!
I know. We’ve all seen bacon wrapped stuffed jalapeño peppers before. But trust me on a couple of things:
- They are not spicy.
- There are two super simple ‘secret’ ingredients that we used to take these over.the.top!
- You will never make your jalapeños any other way again. (Okay, that may be just me but they are SO good.)
Bacon Wrapped Jalapeño Popper Halves
Look at those softened, roasted peppers filled to the brim with a savory cream cheese. Wrapped with rendered, crispy bacon and sprinkled with a dusting of seasoning … these seriously changed my mind on eating jalapeno peppers! (And this coming from a girl who can only tolerate mild salsa. Ask my hot sauce loving husband.)
Now, back to these Bacon Wrapped Jalapeño Popper Halves. There are only 4 ingredients. But each one is pretty important.
- Fresh jalapeño peppers – try to get the largest peppers you can. That way there will be a balance of pepper to cream cheese.
- And not just any ol’ cream cheese. It has to be onion & chive flavored. (secret #1!)
- Bacon – Splurge on good bacon. Center cut is my favorite but if you can’t find it or want to save a little money, go ahead and rummage through to find a package that is more meaty and has less fat. (Is that an oxymoron?)
- And finally secret #2 … Lawry’s Seasoned Salt! <— That is an affiliate link – but I figured it may be easy enough to grab it on Amazon if you can’t find it in the grocery store 🙂
Seriously … we put that Lawry’s Seasoned Salt on so much: eggs, roasted potatoes, burgers, steaks. A little goes a long way but it has a great all around savory flavor that really amps up these peppers.
Now, I let the hubby do the dirty work of removing the seeds and veins from the jalapeño pepper halves. That is where the heat is, so by removing the ribs and seeds, you get the great flavor of jalapeños without searing your tonsils. If you are sensitive to spicy foods, you may want to wear gloves and definitely don’t touch your eyes or face.
Once you have the peppers halved and cleaned, fill them with the chive and onion cream cheese, wrap each half in bacon and sprinkle with the seasoned salt. (I added the seasoned salt after this pic … oops!)
Then, let the oven do it’s thang …
If you can resist them for just a few minutes, it makes it a little easier to move them to a serving platter. And if you look closely, you may just see that only 23 peppers made it to the platter 😉
- 12 large jalapeño peppers
- 8 oz. onion chive cream cheese
- 12 strips center cut bacon
- Lawry’s Seasoned Salt
- Preheat oven to 375 degrees F.
- Spray a large baking sheet with non-stick cooking spray.
- Cut peppers in half lengthwise and remove stems, ribs and seeds. (Take care to wear gloves and do not touch your face or eyes during pepper preparation.)
- Spread onion chive cream cheese inside the pepper halves.
- Cut bacon strips in half and wrap each pepper with 1/2 strip of bacon.
- Secure bacon with a toothpick if necessary.
- Sprinkle bacon wrapped peppers with Lawry’s Seasoned Salt.
- Bake for about 30 minutes or until the peppers are tender and bacon is cooked through and mostly crispy.
- Remove toothpicks from peppers.
- Set broiler to high and place pan under broiler for 1-2 minutes to crisp the bacon a little more.
- Allow to cool slightly and move to serving platter.