Snacks and Starters
Some Like It Hot Stuffed Jalapenos Recipe
These aren't your average freezer-aisle snacks; they are hand-stuffed with a creamy, sharp cheese blend and wrapped in savory bacon for the ultimate bite. They strike the perfect balance between spicy heat and salty goodness, making them a guaranteed hit at any gathering.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
- Per serving
- 380 kcal
Method
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or place a wire rack over the tray to help the bacon get even heat.
Slice the jalapenos in half lengthwise. Using a small spoon, scrape out the seeds and the white membranes. If you like it extra hot, you can leave a few seeds in, but I usually clear them out for the best flavor balance.
In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, garlic powder, and onion powder. Mix until the spices are evenly distributed.
Fill each jalapeno half with a generous amount of the cheese mixture. Don't overstuff them too high, or the cheese will go on a run in the oven.
Wrap each pepper half with a piece of the halved bacon. Start from one end and wrap it around the middle, ensuring the ends of the bacon are tucked underneath the pepper so they don't unravel.
Arrange the peppers on your prepared baking sheet. Bake for 25 to 30 minutes. You're looking for the bacon to look done and the peppers to soften slightly.
Remove from the oven and let them sit for at least 5 minutes. The cheese is like lava right now! Garnish with fresh chives and serve.
Notes
Wear disposable gloves while seeding the peppers to avoid the dreaded 'jalapeno eye' burn later in the day.
If your peppers won't stay upright, slice a tiny sliver off the bottom of the pepper skin to create a flat 'landing gear' base.
Use standard-cut bacon; thick-cut bacon takes too long to render and can leave the jalapenos overcooked and mushy.
For an extra kick, add a dash of smoked paprika or a pinch of cayenne to the cheese mixture.
