If I had my food blogger A-game on, I would have made these prior to the Super Bowl so that you could have planned ahead to make them for Super Bowl. Instead, I decided to make them a few hours before game time, and now I’m posting them a week later. Oh well!
The good news is that these “non-poppers” are not just for the Super Bowl, and you can make them for any or gathering and they will be a hit! (…as long as your guests like bacon-wrapped cream cheese jalepeno deliciousness, which, uh, most do!).
Side note: I made a couple of these vegetarian for myself by simply filling the jalepenos with cream cheese and not wrapping it in bacon, and they were just perfect for me!
Bacon Wrapped Jalepenos
from The Pioneer Woman
I definitely left a few traces of the white membrane and a seed here and there (see above photo), which added a perfect amount of heat. Be careful not to rub your eyes or nose with the jalepeno juice that will get on your hands!
- 20 whole Fresh Jalapenos, 2-3 Inches In Size
- 2 cubes Cream Cheese, softened
- 1 pound Thin(regular) Bacon, Sliced Into Thirds
If you have them, slip on some latex gloves for the pepper prep… Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon pieces (1/3 slice). Secure by sticking toothpick through the middle.
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.