Introduction: Bacon Wrapped Jalapeno Poppers

Picture of Bacon Wrapped Jalapeno Poppers

So in Texas we LOVE these at BBQ's, Tailgating, Houseparties ETC

Step 1: Ingredients and Equipment

Picture of Ingredients and Equipment

1 Package of Bacon

Approximately 12 medium sized Jalapenos

1 Package of Cream Cheese

spoon

knife

Cutting mat

Disposable gloves VERY Important!

Couple of paper towels

Pan

Toothpicks or Shish-ka-bob sticks and foil ( For grill)

Step 2: Safety Tips

Picture of Safety Tips

Ok so I realized I had an allergy to capsaicin while in the process of making these for a party camping. So I tell everyone wear disposable gloves and save yourself the hurting. Another couple of safety tips. Go to the bathroom BEFORE doing this and if you choose to not use gloves remember the capsaicin can stay on your hands or under nails for a while. Also remember not to touch your eyes. So to be safe.. Use disposable gloves.

Step 3: Cut Off the Stems and Clean Out Your Jalapenos.

Picture of Cut Off the Stems and Clean Out Your Jalapenos.

Cut off the stem and carefully cut your jalapenos in half.

Then use a spoon to clean out your peppers by scooping out the white part and the seeds. Doing this step under water actually helps keep the oils from popping into your eyes and cleans out most of the seeds. Leaving seeds in the pepper cause hot spots. Dump the guts in your compost or the trash.

Step 4: Stuff the Peppers With Cream Cheese

Picture of Stuff the Peppers With Cream Cheese

Dry the pepper off by dabbing it with a paper towel. Then just stuff the cream cheese into the cavity of your pepper. Use your knife or spoon.

Step 5: Start Wrapping the Bacon

Picture of Start Wrapping the Bacon

Take your package of bacon and cut the whole thing in half to make smaller slices and double your amount

Then start at one end and wrap the Jalapeno with the half piece of bacon. If you re going to use the grill to make these I suggest pinning the bacon on with a toothpick or part of a shish-ka-bob stick. If you soak them for about 30 min. in water before using them they do not burn as badly when placed on grill.

Step 6: Ready to Cook or Freeze for Later

Picture of Ready to Cook or Freeze for Later

So you made 24 of these and you are cooking for yourself.

Place them on a cookie sheet. Pop them in the freezer and freeze them. You may then put them in a ziplock bag to cook for later or smaller portions.

Now to bake them in the oven I find that the peppers heat is decreased to the point that even people who do not like screaming hot spicy stuff can eat them. It surprises anyone who has not eaten them or someone who has had them off the grill only.

Heat your oven to 350 -375.

Pop them in the oven for about 15 min. At that point pull them out and check the bacon. Turning them over at this point and putting them back in for about 10 more min. Just look at the bacon and cook it to crispy and pepper should be soft.

Grill method

I suggest using foil on the grill and setting them off to the side.keep them on the grill till the bacon is to your liking and pepper is tender.Turn them over at least once. This method in my opinion is a spicier popper!

Comments

jball9 (author)2015-05-18

I think I will try with the cheese next time I make them!

They take shrimp with a slice of jalepeno and montery jack cheese wrapped in bacon here as well and I love those as well!

oceansoul41 (author)2015-04-28

I loves em with a shrimp in the middle!

neo71665 (author)2015-04-27

I mix in a bit of shredded cheese with the cream cheese. Most of the time I use cheddar but have used Mexican blend kraft makes. Also have been known to take cooked bacon and crumble it up in the cheese mix. My family actually favors it with the crumbles.

tomatoskins (author)2015-04-27

The best thing is that I learned to make these in Texas! They are so tasty! Thanks for sharing!

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