Bacon Wrapped Stuffed Jalapeños with Cream Cheese

very closeup view of bacon wrapped stuffed cheese jalapeños on a white plate

Bacon Wrapped Stuffed Jalapeños with Cream Cheese

These bacon-wrapped stuffed jalapeños with cream cheese are the ultimate appetizer. They are crispy, creamy, and perfectly spicy. They’re easy to make, irresistibly delicious, and guaranteed to disappear the moment they hit the table.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 14

Total Time 35

Servings

Calories 477kcal

Author Teri

Cost $12

Equipment

baking sheets with cooling racks

Ingredients

7.5 ounces chive and onion cream cheese
1 tablespoon dried minced onion
1 cup shredded cheese blend
½ teaspoon black pepper
6 large jalapeños
16 ounces bacon

Instructions

Preheat oven to 425°F.
In a medium bowl, mix together the cream cheese, the dried minced onion, the shredded cheese blend and the black pepper until throughly combined.
Wash and dry the jalapeños. Cut off the stems, but take care to not chop of the end of the pepper. You want to have a boat shape to keep all the cheese filling inside. Cut the jalapeños in half lengthwise. With a spoon, scoop out the inside seeds and membranes. If you want them spicer, you can leave some of the seeds and membranes.
Fill the jalapeno halves with the cheese mixture. Wrap each pepper tightly with a slice of bacon. If you have any bacon left, you can use it to double wrap some of the bigger peppers.
Bake for 25 minutes or until bacon is crispy. At the end if they are still not crispy enough, place under the broiler until they are as crispy as you like.
You can also cook these in an air fryer. They only take 15 minutes at 400°F in mine, but mine is smaller and won’t hold this many at one time. I would need to cook these in two batches in my air fryer.
Notes - add cheese filling to all peppers before wrapping in bacon. You may need to add more cheese to some, or steal some cheese from others.
Before cutting peppers in half, let the pepper fall to where it wants to lay. Then cut it on the side. This will keep the pepper laying flat after you cut it in half.
Do not use thick sliced bacon.

Notes

💡 Recipe Tips

Try not to overfill the peppers with cheese. If you use too much, it will overflow during baking anyway and make a mess.

If you like spicy jalapeno appetizers, leave some of the membrane and seeds in the pepper. For less spicy, remove as much as possible.

Make sure to wash your hands VERY THOROUGHLY after handling the peppers. The oil from the peppers can remain on your hands and if you touch your eyes, it's very painful. You might want to even use gloves if you're very sensitive.

You can make these up to two days in advance. Make all the way to where the peppers are wrapped, and store in an airtight container. Bake or air fry right before serving.

🫙 Storage & Reheating

Storage: Store this in an airtight container in the fridge for up to 5 days if cooked. If uncooked, I would only store them for 2-3 days.

Reheating: If already cooked, just heat in a microwave, oven or air fryer until cheese is reheated and slightly bubbly.

Freezing: You can freeze the uncooked, stuffed and wrapped jalapeños in an airtight container or ziploc bag (with a much air removed as possible). To cook, let thaw until no longer frozen before cooking as directed in the recipe.

🧂Additions & Substitutions

Additions:

garlic powder, onion powder or any other herbs and spices you like
roasted red peppers
sun-dried tomatoes

Substitutions:

other cheeses that work well are goat cheese, Boursin cheese or any soft cheese
any other flavored cream cheese
try feta cheese or parmesan cheese in place of the cheddar cheese
caramelized onions in place of the dried minced onion

Nutrition