Bacon Wrapped Jalapeno Poppers
My Bacon Wrapped Jalapeño Poppers are the perfect side dish or appetizer to have on the days anytime you are starting the grill. The jalapeños are stepped up by the smokiness of the bacon, which goes perfectly with the creamy cheesy saltiness of the cheddar and cream cheese. This Summer favorite is easy to make and can be ready for you in no time.
Now, I know that not all jalapeño poppers are created equal. Sometimes they come with just cream cheese, just cheddar(or another cheese of choice), and with or without bacon. For my poppers, I chose to make them with both cream cheese and cheddar because I like to the creaminess mixed with the sharp cheddar. The combination makes me weak every time.
This delicious recipe is brought to you in partnership with Jones Dairy Farm. This post also includes affiliate links that allow me to receive commission for your purchases at no additional cost to you. Thank you for supporting the brands that support RosalynnDaniels.com.
What ingredients do you need to make Bacon Wrapped Jalapeño Poppers
- Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon
- Jalapeños
- Cream Cheese
- Cheddar Cheese
How to make Bacon Wrapped Jalapeño Poppers
- Clean and dry jalapeños.
- Cut open your jalapeño by slicing the back or the curve of the Jalapeño. I like to do this instead of cutting it completely in half, because it allows a tighter seal because it’s A Depot Pocket to hold The filling. Sit to the side.
- In a bowl makes your cream cheese, shredded cheddar, and optional jalapeño seeds. If you would like to add more seasoning to the mix I suggest just a little salt and pepper. Remember you will have saltiness from the cheese in the bacon.
- Fill each jalapeño with the cream cheese mixture.
- Use the jalapeño slice that you Cut off earlier to sell your jalapeño
- Take one to two slices of bacon and wrap around your jalapeño
- Grill your jalapeños at 400°, flipping throughout, until the bacon is fully cooked on all sides.
Why I choose to use Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon
- It has a sweet and smoky taste to it that pairs perfectly with the jalapeño and cheese.
- The slices have the perfect thickness. This allows for even cooking and crisp bite. Nothing is worse than taking a bit into your popper, and the bacon it feels like you’re chewing on rubber.
Have you tried this recipe?
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Ingredients
- Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon
- Jalapeños
- Cream Cheese
- Cheddar Cheese
Instructions
- Clean and dry jalapeños.
- Cut open your jalapeño by slicing the back or the curve of the Jalapeño. I like to do this instead of cutting it completely in half, because it allows a tighter seal because it’s A Depot Pocket to hold The filling. Sit to the side.
- In a bowl makes your cream cheese, shredded cheddar, and optional jalapeño seeds. If you would like to add more seasoning to the mix I suggest just a little salt and pepper. Remember you will have saltiness from the cheese in the bacon.
- Fill each jalapeño with the cream cheese mixture.
- Use the jalapeño slice that you Cut off earlier to sell your jalapeño
- Take one to two slices of bacon and wrap around your jalapeño
- Grill your jalapeños at 400°, flipping throughout, until the bacon is fully cooked on all sides.
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