Bacon Wrapped Jalapeños
These bacon wrapped jalapeños are really very simple to make, a big hit, and a great dish to bring to holiday parties.
Alright, first things first, I know this year may look a little different, and the parties may be few, but cooking these up for your family will be just as crowd pleasing. I made these for Thanksgiving this year, and the family loved them so much, I made more 3 days later.
Here are a few tips before you get started:
- DO NOT RUB YOUR EYES (notice that’s in all caps. That’s because this is SUPER important. Be sure to wash your hands a few times after your done prepping…better yet, you may want to get a pair of rubber gloves to help ease any warmth you may feel on your hands
- Yes, jalapeños can be hot, but the smooth, creamy cream cheese and the fatty bacon really help to balance the heat.
- Be sure to remove the seed. Seeds hold heat.
- These will go fast, so you may want to double the recipe of your feeding more than 4 people.
- I used toothpicks to keep the bacon from shrinking too much, but you don’t have to.
Preheat oven to 400°.
Cut the jalapeños lengthwise, then use a spoon to remove seeds and veins.
Fill with cream cheese and wrap each with a half slice of bacon.
Place on a baking sheet and bake until bacon is crispy & peppers are soft & tender (about 25 minutes).
Ingredients
Directions
Preheat oven to 400°.
Cut the jalapeños lengthwise, then use a spoon to remove seeds and veins.
Fill with cream cheese and wrap each with a half slice of bacon.
Place on a baking sheet and bake until bacon is crispy & peppers are soft & tender (about 25 minutes).
With all the stress of 2020, I just felt like giving you something really easy that has a bit of a wow factor too. I hope you try them, let me know if you do.
Much love, tons of giggles, & continued grace,
