Bacon Wrapped Jalapeno Poppers
These Bacon Wrapped Jalapeno Poppers are stuffed with light cream cheese and smoked cheddar for a smoky flavor, and are a little healthier than traditional fried jalapeno poppers.
Servings: 10
Calories: 188kcal
Ingredients
- 10 slices bacon I use low sodium
- 10 jalapeno peppers try to find medium to large peppers for this recipe
- 4 ounces smoked cheddar cheese shredded (see note)
- 8 ounces Neufchatel or light cream cheese
Instructions
- Heat oven to 400°F. Lay 10 slices bacon in a single layer on a wire rack over a rimmed baking sheet. Cook in oven until bacon is just beginning to shrink but still very pliable, about 5 minutes. Cool on wire rack and cut in half lengthwise (so that each slice gives you two long, narrow strips of bacon). Set aside.
- Wearing latex or nitrile gloves, cut 10 jalapeno peppers in half lengthwise without removing the stem (try to cut the stem in half so that each piece has a bit of stem attached). Scrape seeds and ribs out of each half with a spoon.
- In a small bowl, mix together 4 ounces smoked cheddar cheese and 8 ounces Neufchatel or light cream cheese. Set aside.
- Using a small spoon, fill each jalapeno half with the cheese mixture. You will use anywhere from 1 teaspoon to 1 Tablespoon of cheese for each half depending on how large your peppers are. Wrap each stuffed jalapeno pepper half with a half strip of bacon, tucking the ends under so they don't unravel (or use a toothpick to hold bacon in place).
- Set the stuffed, wrapped jalapenos on a wire rack placed inside a rimmed baking sheet. Bake until bacon is fully cooked and cheese is melted and beginning to brown, 8-10 minutes. Allow to cool for a few minutes before serving.
Notes
If you can't find smoked cheddar, you can use regular cheddar and add a bit of smoked paprika (about 1/2 teaspoon should do it) or a few drops of liquid smoke to add smoky flavor.
Jalapeno poppers can be prepared ahead of time, then refrigerated or frozen until ready to use. To freeze: place stuffed, wrapped jalapenos in a single on a baking sheet lined with parchment paper. When completely frozen, transfer to a freezer bag and freeze until ready to cook. Cook from frozen according to recipe, but they may take a couple of extra minutes to cook.
Nutrition
Calories: 188kcal | Carbohydrates: 3g | Protein: 7g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 302mg | Potassium: 143mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 398IU | Vitamin C: 17mg | Calcium: 117mg | Iron: 0.2mg
