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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 41.1
  • Total Fat: 3.3 g
  • Cholesterol: 10.5 mg
  • Sodium: 71.5 mg
  • Total Carbs: 0.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 2.2 g

View full nutritional breakdown of Bacon Wrapped Jalapeño Poppers calories by ingredient
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Bacon Wrapped Jalapeño Poppers

Submitted by: ANGIETUNIE

Introduction

Great for parties!
Recipe found on http://www.100daysofrealfood.com
(AKA Armadillo Eggs)
Great for parties!
Recipe found on http://www.100daysofrealfood.com
(AKA Armadillo Eggs)

Number of Servings: 24

Ingredients

    12 jalapeños peppers, seeds and stem removed
    8 oz Neufchatel cream cheese, softened
    8 slices of raw smoked not thick sliced bacon
    1/4 tsp. garlic powder
    1/4 tsp. chili powder
    1/4 tsp salt

    Also need: Cooling rack or other metal grate to put on top of baking sheet and aluminum foil to protect the pan.

Tips

Recommend wearing vinyl gloves to handle peppers. DO NOT rub your eyes after handling the peppers!
Don’t be afraid to double this recipe for an extra big crowd.


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Directions

Preheat the oven to 375 degrees F.
Slice each jalapeño down the middle and remove both the stem and the seeds. To remove the seeds you can either use a spoon or your finger.
Combine cheese with spices.
Cut the raw bacon in thirds.
Using a spoon, fill the jalapeño halves with Neufchatel cheese. It’s okay if it gets a little messy.
Wrap one small piece of bacon around each cream cheese-filled jalapeno with the bacon seam on the bottom.
Protect the baking sheet with a piece of foil and place a cooling rack or other cooking rack on top of the foil-lined baking sheet.
Place the completed jalapeños on the rack so the bacon grease can drain onto the foil.
Bake at 375 degrees F for 20 – 25 minutes or until the bacon looks brown and crisp.
Serve warm and enjoy!

Serving Size: Make 24 pieces






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