Jalapeño Poppers with Bacon

Name: Jalapeño Poppers with Bacon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 12 jalapeños (membranes and seeds remove, cut in half); 8 ounces bacon slices; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper (ground); 1/4 teaspoon salt; 1/2 cup cheddar cheese (shredded); 8 ounces cream cheese (softened); 2 tablespoon ciboulette (chopped); 1 tablespoon honey; 1 tablespoon melted butter

I love a quick and tasty appetizer and my Jalapeño Poppers with Bacon recipe is one of my favorites.

Prep10 min
Cook25 min
Total35 min
Makes6 servings
Calories364

Ingredients

6 servings

12 jalapeños (membranes and seeds remove, cut in half)
8 ounces bacon slices
1/2 teaspoon garlic powder
1/2 teaspoon black pepper (ground)
1/4 teaspoon salt
1/2 cup cheddar cheese (shredded)
8 ounces cream cheese (softened)
2 tablespoon ciboulette (chopped)
1 tablespoon honey
1 tablespoon melted butter

Method

1
Preheat the oven to 350F and prepare a baking tray with parchment paper. Set it aside.
2
Slice jalapeños in halves, longwise, and remove their seeds. Place them, hole upwards, in the prepared baking tray.
3
Mix softened cream cheese, shredded cheddar cheese, garlic powder, black pepper, salt, and fresh ciboulette in a bowl.
4
Fill each jalapeño popper with the cream cheese mixture to the surface without exceeding. Then, wrap each one of them with a slice of bacon.
5
Mix melted butter with honey and brush bacon-wrapped jalapeños.
6
Bake for 20-25 minutes, or until bacon is golden and jalapeños have softened. Serve warm.

Notes

Store leftovers in the fridge for up to five days. To reheat, place them in a skillet, covered with a lid, over medium heat for a couple of minutes. To make this recipe low-carb or keto, avoid using honey to brush them. Instead, you can replace it with another liquid keto-friendly sweetener.

Per serving

Carbs7 g
Protein10 g
Fat34 g
Fiber1 g

Also filed under

Appetizers Sides

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