Jalapeno poppers with bacon

Jalapeno poppers with bacon
Nutrition Information
  • Serves: six
  • Serving size: 85 g
  • Calories: 247
  • Fat: 20 g
  • Saturated fat: 7 grams
  • Unsaturated fat: 1 g
  • Trans fat: 0 grams
  • Carbohydrates: 2 grams
  • Sugar: 2 grams
  • Sodium: 180 mg
  • Fiber: 0 grams
  • Protein: 4 grams
  • Cholesterol: 8 mg
Recipe type: Appetizers
Cuisine: USA
Prep time: 
Cook time: 
Total time: 
Easy to make appetizer that is always a hit. Whilst normally done with Jalapenos, other chillies (that are spicier ) can also be used. Just remember to scoop out the seeds and pith. For more heat, add some chilli powder to the cream cheese or add chopped chillies ( canned) to it. To make more than this recipe caters for, simply, pro rata the ingredients to meet the increased quantity
  • Jalapeno chillies - 6 large
  • Cream cheese – 226 grams
  • Cheese - 50 grams (grated) Cheddar or Cheshire
  • Bacon – six slices ( preferably streaky bacon)
  1. Preheat your oven to 200 degrees Celsius
  2. Wash the Jalapenos and dry with a paper towel
  3. Slice them in half lengthwise. Don't remove the stem but slice through it. (This provides a nice little handle to hold the poppers when they are being eaten)
  4. Scoop out the seeds and white pith.
  5. Mix the cream cheese with the other cheese being used. Ensure that the cheeses are well combined
  6. Spoon equal quantities of the cheese mixture into each Jalapeno half. The halves should be overstuffed to about a centimetre higher than the filled cavity
  7. Wrap the bacon around the filled Jalapenos, starting at one end, in a spiral, until the bacon fully envelops the chilli
  8. Place on a foil-lined baking tray and place in the oven
  9. Cook for 25 to 3o minutes or to the level of crispiness that you prefer
  10. Serve
This recipe yields six portions

Keywords: Jalapeno poppers