Wednesday, January 27, 2010

Bacon Wrapped Jalapeno Poppers

At first I wasn’t even going to blog these. It’s not that they weren’t good, in fact they were QUITE delicious! It’s just that it’s a recipe from Pioneer Woman’s blog, so I’m guessing if you’re reading my blog, you’ve probably heard of the Pioneer Woman. But as it ended up, I adapted the very simple recipe enough that I felt the need to share my changes.

My first change was to add fresh ground pepper. Because… HELLO! I think this recipe is just asking for freshly cracked pepper! And the second adaption was I only used half the amount of cream cheese the original recipe called for. I don’t know if her jalapenos were large mutants or what, but I felt mine were sufficiently stuffed only using 1 package. And that’s it. Those are the changes. I mean, with something this simple, there’s not much to change. These were so easy, and delicious, I’m glad The Boy was having a party at work to give me a reason to make these!

One more thing, not recipe related… If you read my blog in Google Reader, and it’s been a while since you’ve seen the webpage, click on over to the actual site and come take one last look at it, because, very soon, it’s gonna change! So keep your eye out! While you’re doing that… I’ll go back to doing my *happydance*. That’s how excited I am!

Ok, so I have been REALLY lame this month about letting you know about what I was posting this time last year, so I’ll tell ya what, just mosey on over to my January tag from last year, and check it all out. This is one of my favorite months from the past. SO MANY of those recipes I’ve made time and time again.


Bacon Wrapped Jalapeno Poppers

adapted from The Pioneer Woman


20 whole Fresh Jalapenos, 2-3 Inches In Size
1 cube Cream Cheese, softened
1 pound Thin(regular) Bacon, Sliced Into Thirds
Fresh Cracked Pepper


Cut jalapenos in half, length-wise. (I recommend wearing gloves when chopping and scraping the jalapenos) With a spoon, remove the seeds and white membrane. Smear softened cream cheese into each jalapeno half. Sprinkle with fresh cracked pepper. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle. When they are all layed out on the baking sheet, sprinkle again with fresh cracked pepper. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use).

Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to the squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of bite to it.

Serve immediately, or they’re also great at room temperature.

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21 Responses to “Bacon Wrapped Jalapeno Poppers”

  1. 1
    for the love — January 27, 2010 @ 9:39 am

    Aren't they the tastiest things ever? I could eat 12 right now. I've also made them with shrimp (tucked under the bacon) – to die for.

  2. 2
    Mary — January 27, 2010 @ 11:38 am

    I make these also, but use peppered bacon. It is the only way to go!

  3. 3
    Natalie — January 27, 2010 @ 12:08 pm

    can't wait to see your blog changes…i've been contemplating doing the same!!

    and freshly cracked pepper is good on everything (okay..not EVERYTHING..but you know what I mean)

  4. 4
    Jessica {The Novice Chef} — January 27, 2010 @ 3:12 pm

    Yum! So how bout you make these and I make margaritas?

    I am excited to see your blog changes! 🙂

  5. 5
    Beth — January 27, 2010 @ 4:28 pm

    I am SO VERY excited for your new blog design unveiling. You know I'll be totally jealous and will have to get Lindsey to design a new one for me too 😉

  6. 6
    One Particular Kitchen — January 27, 2010 @ 4:56 pm

    Oh these look so good! And what a perfect dish for them, too! I can't wait to see the new blog…. 🙂

  7. 7
    EATOLIVE — January 27, 2010 @ 6:36 pm

    I have a love hate relationship with these…that's how good they are. Make 100 and you'll have a few leftover…literally.

  8. 8
    Jen — January 28, 2010 @ 8:44 am

    These look great! I might have to make these for the Superbowl…

  9. 9
    Kristen616 — January 28, 2010 @ 2:47 pm

    These look great and your photography is just stunning!

  10. 10
    Colleen — January 29, 2010 @ 6:12 pm

    Mmm, I'm drooling…and beautiful photo!

  11. 11
    Kira — February 1, 2010 @ 8:52 pm

    I love the new blog design AND I love jalapeno poppers. Expect these to make an appearance for the Super Bowl.

  12. 12
    ingrid — February 1, 2010 @ 9:02 pm

    Erin, LOVE the new look. SO jealous I am! 🙂

    Thanks for passing along the recipe. While I browse her blog now and again I miss a lot.

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  15. 13
    Sarah — February 27, 2010 @ 7:39 pm

    You should try them with the chive and onion cream cheese! Delish!

  16. 14
    Ms. B — March 27, 2010 @ 11:03 pm

    Here’s a thought: I love making these kinds of poppers, except I add cooked, crumbled sausage to the cream cheese, mix together, stuff, wrap bacon and cook. It is an extra step, but SOOOOOOOOOOOOOO worth it!

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  19. 15
    Greg — September 16, 2011 @ 4:27 pm

    These look simple and fantastic. I saw them over at In Good Taste and had to pop over, no pun intended!

  20. 16
    Chung-Ah @ Damn Delicious — September 17, 2011 @ 9:23 pm

    A jalapeno popper wrapped in bacon?! I think I’ve just died and gone to heaven.

    I will have to give this a try ASAP! 🙂

  21. 17
    Diane M — February 4, 2014 @ 10:36 am

    Made these for the superbowl and they were super! We had to use the broiler to crisp them up. So delicious!

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