Bacon-Wrapped Jalapeno Poppers
The best appetizer! Seeded jalapeno halves are filled with a creamy cheesy filling, topped with a few pineapple tidbits, wrapped in bacon with BBQ sauce on top. The flavor of these Jalapeno Poppers will blow you away!
Ingredients
- 12 jalapeno peppers (~ 3-4 inches long)
- 1 8- ounce block cream cheese (softened)
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- pineapple tidbits (2-3 per stuffed jalapeno half)
- *12 slices bacon (halved (do not use thick-cut))
- ~1/2 cup BBQ sauce
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with foil
and coat it with cooking spray. (If you’d like these even crispier, place a
wire rack on top.) - Cut the jalapenos in half lengthwise and use a spoon to
scoop out the seeds and membranes. (If you want it spicier leave more of
the membranes in.) - In a medium bowl combine the cream cheese, cheddar cheese, salt,
and pepper. Use a handheld mixer to mix together. - Fill each jalapeno half with the cheese mixture equally
using a butter knife. - Top with about 3 pineapple tidbits.
- Cut the slices of bacon in half crosswise (unless using a
full strip of bacon) and wrap each jalapeno half with a slice of bacon, using a
toothpick to secure the bacon, if needed. Brush with BBQ sauce. - Place the peppers on the baking sheet and bake for 20-25
minutes until bacon is crispy and browned. If you’d like it crispier, broil it
for 1-2 minutes. Watch it very carefully! - Serve immediately. Store leftovers in the fridge for up to 4 days.
Notes
*If you'd like to wrap the entire jalapeno stuffed pepper half with bacon, then use 24 strips of bacon.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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