Bacon Wrapped Jalapeno Poppers Recipe

Jalapenos: Fresh jalapenos, halved and seeded, provide the spicy base for the poppers.

Cream cheese: Softened cream cheese creates a creamy, rich filling for the jalapenos.

Bacon: Slices of bacon are wrapped around the stuffed jalapenos, adding a savory and crispy element.

Shredded cheddar cheese: This cheese is mixed with the cream cheese to add a sharp, tangy flavor to the filling.

When preparing the jalapenos, make sure to remove all the seeds and membranes if you prefer a milder flavor. For an extra kick, leave a few seeds in. To ensure the bacon crisps up nicely, you can partially cook it in a skillet for a few minutes before wrapping it around the stuffed jalapenos. This will also help render some of the fat, preventing the poppers from becoming too greasy.

• jalapenos - Substitute with mini bell peppers: Mini bell peppers provide a milder heat and a similar crunch, making them a great alternative for those who prefer less spice.

• cream cheese - Substitute with goat cheese: Goat cheese offers a tangy flavor and creamy texture, which can add a unique twist to the poppers.

• bacon - Substitute with prosciutto: Prosciutto is a thinner, less fatty option that crisps up nicely and adds a salty, savory flavor.

• shredded cheddar cheese - Substitute with pepper jack cheese: Pepper jack cheese adds a bit of extra spice and a creamy texture, enhancing the overall flavor of the poppers.

• Allow the bacon wrapped jalapeno poppers to cool completely after baking. This ensures that they maintain their structure and texture when stored.

• Place the cooled poppers in an airtight container. If stacking them, separate layers with parchment paper to prevent sticking.

• Store the container in the refrigerator for up to 3 days. This keeps the cream cheese filling fresh and the bacon crisp.

• For longer storage, freeze the poppers. Arrange them in a single layer on a baking sheet and place in the freezer until solid, about 1-2 hours.

• Once frozen, transfer the poppers to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the frozen poppers in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the bacon is crispy and the cheese filling is hot.

• Avoid microwaving as it can make the bacon soggy and the jalapenos rubbery.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover bacon-wrapped jalapeno poppers on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until the bacon is crispy and the cheese is bubbly. This method ensures even heating and maintains the crispiness of the bacon.

• Air Fryer Method: Preheat your air fryer to 375°F (190°C). Arrange the jalapeno poppers in a single layer in the air fryer basket. Air fry for 5-7 minutes, checking halfway through to ensure they don't overcook. This method is quick and keeps the bacon extra crispy.

• Microwave Method: Place the jalapeno poppers on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent splattering. Microwave on medium power for 1-2 minutes, checking after the first minute. This method is the fastest but may result in less crispy bacon.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the bacon-wrapped jalapeno poppers in the skillet and cover with a lid. Cook for 5-7 minutes, turning occasionally, until the bacon is crispy and the cheese is heated through. This method gives a nice sear to the bacon.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the jalapeno poppers on the toaster oven tray. Bake for 10-12 minutes or until the bacon is crispy and the cheese is melted. This method is convenient for small batches.

• Oven: Used to bake the bacon-wrapped jalapeno poppers at the specified temperature.

• Baking sheet: A flat surface to place the jalapeno poppers on while they bake.

• Parchment paper: Lining for the baking sheet to prevent sticking and make cleanup easier.

• Mixing bowl: A bowl to combine the softened cream cheese and shredded cheddar cheese.

• Spoon: Used to fill each jalapeno half with the cheese mixture.

• Knife: For halving and seeding the jalapenos, and cutting the bacon slices in half.

• Toothpicks: Optional, to secure the bacon around the stuffed jalapenos.

• Cooling rack: To let the jalapeno poppers cool slightly after baking.

Prepare the filling in advance: Mix the cream cheese and shredded cheddar cheese ahead of time and store in the fridge.

Use pre-cooked bacon: Opt for pre-cooked bacon to reduce baking time and ensure crispiness.

Pre-cut jalapenos: Halve and seed the jalapenos the night before to save prep time.

Line baking sheet: Use parchment paper to avoid sticking and make cleanup faster.

Batch process: Fill all jalapenos first, then wrap with bacon to streamline the process.