Bacon-Wrapped Jalapeno Poppers

It’s recipe swap day! Sarah at A Taste of Home Cooking picked game day foods as the theme for this round, which got me super excited. I adore football season and love making up trays of appetizers for game-watching on Sundays.

I’ve made jalapeno poppers before, but they’ve always been the battered-and-fried version. These were much different – but I ended up liking them better. Lined up against our usual fried fare, these were a nice change.

Want to see what everyone else made for the swap? Check out the links below.

BaconWrappedJalapenoPoppers

Bacon-Wrapped Jalapeno Poppers
(from Becoming Pigzilla)
Makes 20

20 Jalapenos
12 oz. cream cheese, softened
4 garlic cloves, minced
1/4 c. sun dried tomatoes, finely chopped
4-6 leaves fresh basil, chopped
1/4 c. green onions, chopped
Salt and pepper
2 lbs bacon.

Pre-cook the bacon until just underdone. Set aside.

Slice jalapenos lengthwise, and then near the stem to make a “T”, to remove seeds and membranes. Make sure you keep the stems intact.

In a large bowl, mix together the cream cheese, sun-dried tomatoes, basil, onions and salt and pepper to taste.

Fill each jalapeno with the cheese mixture. If you’re using larger peppers, you should be able to spoon it in – using a piping bag may be helpful for smaller peppers.

Wrap each filled pepper with a slice of bacon and secure with a toothpick.

Broil for 10-12 minutes until bacon is crisped and cheese is bubbly. Let cool slightly before serving.

 

Linked up with Eat at Home’s Bacon-Fest.

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3 thoughts on “Bacon-Wrapped Jalapeno Poppers

  1. These are some of my favorite appetizers. I’ve never pre-cooked the bacon, though. I wrapped it around the jalapeno raw and just baked it longer. Delicious either way, but saves some dishes :)

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