Jalapeños Wrapped in Bacon – Just scratch

Bacon Wrapped Jalapeños are the perfect appetizer for parties and game days! Jalapeño peppers are halved and filled with a cheesy garlic chive cream cheese mixture, wrapped in bacon and baked until bacon is crispy and filling is melted. Makes 24 peppers and enough for 8 (3 peppers per person).

Anything wrapped in bacon is amazing.

But jalapeños wrapped in bacon are top notch. When I first posted this recipe in 2010, it had 3 ingredients: jalapeños, cream cheese, and bacon. Which is still amazing (especially in a pinch) but someone mentioned in the comments to try adding shredded cheese to the cream cheese. This little nugget of inspo was enough for me to remake and re-twist this old recipe.

And for what it’s worth, I didn’t stop at adding cheese. I also use chives, garlic powder, smoked paprika powder and onion powder – why not?

I think you will love these!

To make these Bacon Wrapped Jalapeños you will need:

• cream cheese – Allow this to soften 30 to 45 minutes before cooking.
• Cheddar Jack Cheese – Can be substituted with sharp cheddar or pepper jack cheese.
• chives – I use dried, but fresh also works.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• smoked paprika – Adds color and subtle smoky flavor.
• onion powder – Adds a strong onion flavor.
• jalapenos – Choose medium-sized jalapeños. You don’t want small or overly large peppers.
• Applewood Smoked Bacon – I do my best to try and count the discs in the pack before purchasing, you will need 12 discs.
• toothpick – Use these to secure the bacon and also helpful for guests when serving.

make filling:

In a mixing bowl, measure 8 ounces softened cream cheese, 1 cup shredded cheddar jack cheese, 1 tablespoon dried chives (1-1/2 teaspoons if using fresh), 3/4 teaspoon garlic powder, 1/2. teaspoon smoked paprika and 1/4 teaspoon onion powder.

Mix well to combine and set aside.

Preparation of the jalapeños:

You will need about 12 jalapeños. Wear gloves while preparing the jalapeños. Cut each pepper in half lengthwise and remove the seeds and ribs over a bowl using your (gloved) fingers or a small spoon. If you want them to have some extra heat you can leave a little bit of the rib and seed hanging on it.

Why Wear Gloves When Handling Jalapeños?

I can’t stress enough the importance of wearing gloves when preparing jalapeños, especially with so many of them. Peppers contain capsaicin (which also makes them hot) and this oil is irritating to everything it comes in contact with – skin, eyes, etc.

Assemble the bacon-wrapped jalapeños:

Fill each jalapeño with the cream cheese mixture. There’s really no easy or neat way to do this. But I used an offset spatula to fill them with cream cheese.

Halve 12 bacon slices and wrap half a bacon slice around each stuffed jalapeño. Secure seam side down or with a toothpick and repeat.

Which Bacon is Best for Bacon Wrapped Jalapeños?

I like to use applewood smoked bacon, but any would be fine. I like to soften my bacon a bit so it’s easier to stretch and wrap around the stuffed jalapeños.

Bake in a 375° oven for 25 to 30 minutes, rotating the pan halfway through baking. If needed, you can turn on the broiler to make them crispier (I never have to do this). Just watch them closely so they don’t burn.

Serve immediately with your favorite dip.

What dip goes with bacon wrapped jalapeños?

The pepper still has some bite, the bacon is smoky, salty and crunchy, while the cream cheese is ooey and gooey and flavored by the combination of chives, spices and rendered bacon fat.

Enjoy! And if you try this Bacon Wrapped Jalapeños recipe, let me know! Take a picture and tag me chirp or instagram!