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Bacon Wrapped Stuffed Jalapeños

  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes
  • Yield 6 servings servings


10-15 medium large jalapeño peppers
1 (8 oz) package cream cheese, softened
3 drops liquid smoke, hickory or mesquite
1/2 cup crisp bacon chopped into bits
1 pound bacon uncooked, or 1 slice per jalapeño
8 oz sliced pepper jack cheese
Jalapeño jelly, optional


Preheat oven to 400 degrees

In a pot with boiling water, cook Jalapeños (blanch) for about 3-4 minutes. When done, immediately drop the jalapeños into a bowl of ice water to shock, or stop the cooking process. When cool, slice jalapeños lengthwise from stem to tip, leaving the stem intact. Using a small spoon, scrape the seeds and veins from inside of jalapeños.

Set aside.

In a medium bowl, combined cream cheese, liquid smoke and chopped bacon bits, mix well. Fill each half of jalapeño with cream cheese mixture to just under the rim. Lay a piece of pepper jack cheese over the jalapeño, just to cover the cream cheese mixture. Wrap each jalapeño with a slice of bacon using a toothpick if necessary to secure the bacon.

Place stuffed jalapeños on a baking sheet. (You can also use a flat rack placed inside a baking sheet to cut down on bacon grease.) Bake for 30 minutes or until bacon is thoroughly cooked. Bacon Wrapped Stuffed Jalapeños can be made ahead. When ready to serve, heat them on a grill or in the oven and serve warm.

Serve with jalapeño jelly.


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