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Bacon-Wrapped Jalapeno Poppers

I’ve never been a fan of really spicy things, and I certainly never eat jalapenos! I don’t even like to pick them off pizza, I just steer clear of them completely. But, I was at the cottage this weekend and my sister and her husband were itching to make some bacon-wrapped jalapeno poppers.

Shawna assured me they weren’t spicy, but I was skeptical. She said it was the easiest recipe and only took 3 ingredients.

Bacon-Wrapped Jalapeno Poppers

Ingredients

10 jalapenos

½ package of cream cheese – softened

1 package of bacon

Optional

1/4 cup grated old cheddar cheese

garlic (crushed or salt)

Directions

1. Preheat over to 375 degrees F and line a cookie sheet with parchment paper or tinfoil.
2. Slice jalapenos lengthways. Remove stems, seeds, and white membrane (seeds and membrane are where the spice comes from – so leave some if you like it hot hot)
3. Cut 10 bacon slices into half
4. If you want to add cheddar, garlic, or additional seasoning to the cream cheese do it now, otherwise, fill each jalapeno half with softened cream cheese (don’t be afraid to be generous).
5. Take the ½ slice of bacon and wrap it around keeping the ends crossed underneath and line on cookie sheet.
6. Bake for 20-25 minutes or until bacon is done to your preference.

We used Irving Farms bacon which is fairly lean. If you are using super-fatty bacon, I recommend cooking these on a rack so the bacon can drip down.

My sister was right – they weren’t super spice. The ‘wrapping it in bacon makes everything taste better’ theory prevailed and I am a convert. Our only mistake, not cooking up more than 6 peppers.