Eons ago, when the female love of my life came to visit (like one time ever) she made these amazing Jalapeno appetizers. They are some of the most delicious things that I have ever experienced. I have since changed it up because I don’t like floppy bacon. She wraps hers with uncooked bacon and then bakes it that way. The bacon of course is cooked, but not crisp…it’s all floppy and that’s just weird. I wanted to share my version with you so that you too can experience this amazing food.
So, first you need a whole bunch of Jalapenos. You’ll want to wear gloves…trust me on this! The first time I made these I had an itch, so I touched my face. Moments later I could not breath and could not stop coughing. My whole freaking face was on fire inside and out. I was googling like crazy trying to find something to stop the burn…then my hands started burning! I ended up with yogurt smeared all over my face and shoved up into my nostrils. I had some relief from that, then I had to put rags soaked in cider vinegar on my face. I burnt for hours. So let me repeat….WEAR GLOVES.
With gloved (I mean it y’all) hands slice the peppers in half length wise. Remove the seeds and as much of the whitish membrane as you can. Once you have done this wash them really well, inside and out. Set them aside to dry.
Take a block of cream cheese (I always leave mine out on the counter to soften while I do my peppers) and place it in a bowl. I use a fork to soften it up more. I use the real cooked bacon pieces that you can find in the salad dressing isle. Pour it into the cream cheese and mix well. You can use a little or a lot, but to me…there is no such thing as too much bacon.
With gloved (seriously) hands, take each pepper half and fill it with the cream cheese mixture. Use your fingers to press it in there. Arrange them on a cookie sheet and bake in a pre-heated 375 degree oven. You’ll want to bake them until the cream cheese is lightly browned on top. This usually takes about 35-40 min.
You’ll want to let them cool for as long as you can handle waiting. I usually end up with burn blisters on my tongue because I can not stand waiting. Just look…half of them were gone before I could even snap the photo! Everyone loves them!
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I LOVE floppy bacon! Your’s do look good too though. I don’t ever wear gloves when I make ’em, because I’m TOUGH like that…..or maybe stupid, but everytime I make ’em, I cough like I’ve been sprayed with pepper spray….and oh yea….I totally made these before Pioneer Woman ever thought about bein’ a Pioneer Woman! MMmmhhmmmm…..that’s what I’m sayin’.
I love jalapenos and this looks AMAZING! And any excuse to use bacon is a good one!
Those look SO good. I love jalapeno’s, I will have to try the recipe.
These are really good, they’re really good grilled as well 🙂
This sounds soooo good!
I have been making these for years!
I BOIL the clean sliced pepper halves first. This takes some of the heat out.
I also stop using uncooked bacon & now use precooked bacon slices .
After boiling the peppers ~I fill them with lite cream cheesE & a cocktail weinie~then wrap with a precooked bacon slice & hold it together win a wooden toothpick.
When you got a big pan of them done you cook them for about 10-15 minutes on 400 degrees.
Sometimes instead of cocktail weinies I use boiled shrimp or crawfish.
A little herbs like rosemary is good too.