Featured Recipe
Bacon-Wrapped Jalapeño Poppers
By Kate
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Cream cheese mixture with Mexican cheese wrapped in bacon, baked until crispy and melty. Jalapeños halved, stuffed, wrapped, chilled then baked and broiled for crunch. Classic poppers, with cream cheese firmed up to prevent oozing. Bacon layering technique ensures coverage with minimal overlap. Garlic and onion powder add depth. Bake then quick broil for extra crispness. Serve warm. Simple, effective, practical steps. Adjust timing based on bacon fat rendering and cheese bubbling.
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Prep:
25 min
Cook:
30 min
Total:
55 min
Serves:
24 servings
appetizer
snack
bacon
jalapeño
party food
Introduction
Chopped jalapeños stuffed with a whipped blend of cream cheese, Monterey Jack and Cheddar, then cocooned in turkey bacon. Turkey bacon swap cuts fat, less grease but still plenty smoky chew. Chill step is non-negotiable. Without that cooling, cream cheese turns into lava; no fun. Baking on racks traps sizzle sounds, lets fat drip, keeps bacon crisp. Broiling is all about rapid color change, faint crackle signals readiness. Watch those last minutes closely. Wrap technique prevents bacon shrinkage from exposing cheese and pepper. Good knife skills prepping jalapeños essential, uniform halves speed filling and cooking. Little pepper seeds left behind add heat spikes, so seed well or keep them if you want more zip. Smart timing beats guesswork here.
Ingredients
About the ingredients
Use turkey bacon instead of pork to lighten up and reduce grease. Monterey Jack adds a mild creaminess, cheddar for sharp depth; can swap with smoked gouda or pepper jack for extra heat and aroma. Cream cheese needs to be fully softened; cold blocks create lumps. Garlic and onion powder intensify background flavor, no raw bits to avoid burning. Kosher salt preferred for better control and texture, fine salt works but adjust cautiously. Seed jalapeños thoroughly to control heat; leave seeds inside if you like it fiery hot. Aluminum foil under racks simplifies cleanup, catch bacon drips, plus gentle foil tenting can prevent drying if needed.
Method
Preparation
- Heat oven to 430 degrees F for faster cooking without drying bacon. Racks lined on foil help airflow under poppers, draining fat and crisping bacon evenly. Set trays aside.
- In a bowl, beat softened cream cheese with garlic powder, onion powder, salt, and black pepper on medium speed till lump-free, about 1-2 minutes. Scrape down sides to avoid uneven mixing.
- Fold in shredded Monterey Jack and Sharp Cheddar on low speed just till combined. Avoid overmixing or cheese will clump.
- Spoon roughly a tablespoon of cheese mix into each jalapeño half, packing gently but fully.
- Wrap each popper with one slice of turkey bacon; overlap minimally to cover all cheese. Start the bacon wrap on the underside of the jalapeño to keep ends tidy and prevent unraveling during baking.
- Place wrapped poppers on racks, cheese side up. Chill uncovered in fridge at least 45 minutes or up to overnight to firm mixture—critical to stop filling melting out under heat.
- Slide trays into oven, bake 23 to 28 minutes. Watch bacon renders fat, tightens around peppers, popping sizzling sound signals nearing crispness. Cheese should bubble but not spill.
- Switch oven to broil, 2 to 4 minutes to crisp bacon edges. Stay alert—broiler burns fast; poppers change from golden to black in seconds.
- Remove from oven, let rest 5 minutes before serving to let cheese set and not ooze. Slight cool down makes handling easier.
- Serve warm but not hot for best texture contrast.
Cream Cheese Mix
Fill and Wrap
Chill
Bake and Broil
Technique Tips
Chilling after wrapping is crucial. Skipping it means melted filling spills out, ruining presentation and texture. Use racks, not baking sheets alone, so bacon fat drains and crisps rather than stewing poppers in grease. Spacing; leave room between poppers to allow even heat circulation. Less crowding, more crisp bacon. Baking at slightly higher than usual temp speeds cooking without losing juice; just watch carefully near the end. When broiling, listen for crackling and spot darkening edges—don’t rely solely on timer. Rotate trays if possible to avoid hot spots. Resting cooks down cheese for firm bite, plus bacon stays crisp longer, not soggy steam. If cheese leaks, bind with extra bacon wrap or double slice but avoid thick overlap or bacon won’t crisp evenly.
Chef's Notes
- 💡 Chill after wrapping helps. No rush. Too warm, filling will ooze. Must firm up. Longer chill, less mess when baking. 45 mins minimum—overnight is best
- 💡 Watch oven temp closely for bacon. Yes, it’s 430. Ensures faster cooking, avoids drying bacon out. Crisp texture matters. Keep heat even, flip trays if needed
- 💡 Cheese choices can shift the balance. Want a kick? Use pepper jack. Missing sharpness? Gouda does well. Cream cheese needs to be soft, lumps ruin texture
- 💡 Spacing on trays crucial. Crowd them and bacon won’t crisp. Leave room, airflow matters. Poppers need breathing space. Even heat is key for perfect bake
- 💡 Listen for crackling sound. Bubbling cheese means you’re close. Broil till edges brown. Stay nearby. Just seconds can turn poppers from golden to burnt
Kitchen Wisdom
What's the best way to store leftovers?
Fridge in airtight container for a few days. Can freeze too. But thaw before reheating. Cook again till crispy
How can I prevent cheese from leaking?
Chill wrapped poppers well, no exceptions. If leaking occurs, extra bacon wrap helps. But avoid thick layers
What if I don't have racks?
Baking sheets could work, but tensions rise. Fat pools, bacon stews rather than crisps. Try tilted sheets if you must
Can I use regular bacon instead of turkey?
Yes, but grease levels rise. Adjust cooking time. More fat drains, but flavor is richer. Just watch for splatter
