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Bacon-Wrapped Stuffed Jalapenos
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- #67692
Jalapenos are stuffed with a cream cheese and monterey jack cheese mixture and wrapped in bacon before grilling.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
2 comments
ingredients
6 jalapenos, cut in half lengthwise with seeds and membranes removed and discarded
1 package (8 ounce size) cream cheese, at room temperature
4 ounces shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro
1/2 teaspoon garlic powder
1/2 teaspoon salt
12 slices bacon
directions
Preheat a grill to medium-high heat.
Slice the jalapenos in half lengthwise. Carefully scrape out and discard the seeds and membranes.
Combine the cream cheese, Monterey Jack cheese, cilantro, garlic powder, and salt. Mix until well blended.
Spoon the cream cheese mixture into the jalapeno halves. Wrap one slice of bacon around each jalapeno to cover the filling as much as possible. Secure the bacon with toothpicks as needed.
Place the stuffed jalapenos on the hot grill and cook for 5-10 minutes or until the bacon is crisp and the jalapenos are soft. Serve hot.
cook's notes
Jalapenos can be stuffed, wrapped in bacon, and refrigerated (covered) for up to 24 hours before grilling.
nutrition data
244 calories, 22 grams fat, 2 grams carbohydrates, 10 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 1, 2018
I make these so many times at my husband's request. These are his "go to" item to take to any gathering and they always get rave reviews and requests to share the recipe. The filling makes many more that the 12 halves noted in the recipe even with larger jalapenos based on my experience. I also usually bake in a 425 degree oven on a rack till the bacon is done to my liking.
bet it would taste great with thinly sliced pancetta
December 16, 2014
The unique taste of a grilled or roasted jalapeno combined with the taste of bacon made these popular at our little fiesta. Wonderful!
August 12, 2010
This is a great receipe. I lost it and was glad to find it posted. I would add a reminder to use thin thin bacon for best results. It cooks fastest. The thicker bacons take so long to cook that you can end up with cheese everywhere...also wrap the bacon along the full length of the pepper covering all the filling and pin it securely with the tooth pick. If the top of the bacon refuses to cook completely on the grill..just pop them into the broiler on the stove to top them off. Watch them closely..they can burn easily at that point. Caution people eating them. They are soooo good people just keep popping them in their mouths one after another. Remind them, these are Jalapeno peppers and can be hard on the digestive tract...later....if eaten in huge amounts. Also...you had better make a lots of them if you take them to a party. I made 150 pieces(75 whole peppers) and they were gone within the 1st 20 minutes of the party. The host's rich and pampered Auntie stood by the plate and ate 15 pieces or so in a short period of time. I was glad I wasnt around when the pain hit later! That was equal to eating over 7 whole jalapeno peppers. I did scrape a lot of the ribs out of the inside of the peper and of course all of the seeds...but 7 whole Jalapeno peppers can still reek havoc on the digestive system. The larger the pepper..the easier they are to stuff. There is some shrinkage with cooking..so plan on that when you choose the peppers size. The bigger the better. You will really enjoy this receipe. Crispy bacon and cheesy good peppers with that smokey BBQ flavor to top it off! I vote that it become the official State food of Texas!
Shelly thank you so much for sharing. I am going to try this for the first time tonight. If they look good I will post a picture. I love these grilled so much more than breaded and fried.