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.
Bacon-Wrapped Jalapeno Poppers
(from Becoming Pigzilla)
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.
3 thoughts on “Bacon-Wrapped Jalapeno Poppers”
How interesting to include sun-dried tomatoes! I’ve only had one stuffed jalapeno that I liked, but this one looks intriguing.
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 🙂
Nice picture and love the addition of sun dried tomatoes. Yum!