Description
Deliciously spicy bacon wrapped stuffed jalapeños filled with a creamy blend of cream cheese, cheddar, garlic, and smoked paprika, baked until the bacon is crisp and the cheese is melty.
Ingredients
Scale
Peppers
- 12 fresh jalapeño peppers
Filling
- 8 ounces cream cheese, full-fat, softened to room temperature
- 1 cup shredded cheddar cheese
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
Wrapping
- 12 slices bacon, cut in half widthwise
- 24 toothpicks
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a large baking sheet with parchment paper or a silicone baking mat, then place a cooling rack on top and set aside.
- Prepare Peppers: Slice each jalapeño pepper in half lengthwise and carefully remove all seeds and membranes. Arrange the jalapeño halves cut-side up on a plate or tray and set aside.
- Make Filling: In a mixing bowl, beat the softened cream cheese, shredded cheddar cheese, minced garlic, and smoked paprika together until smooth and well combined. You can use a handheld or stand mixer with a paddle attachment or mix by hand with a silicone spatula. Taste and add a pinch of salt if desired.
- Assemble Jalapeños: Spoon the cheese mixture evenly into each of the 24 jalapeño halves. Wrap each stuffed jalapeño with a half slice of bacon and secure it with a toothpick through the center.
- Bake: Place the bacon-wrapped jalapeños on the prepared cooling rack on the baking sheet. Bake in the preheated oven for 25 to 28 minutes, or until the bacon is crisp and browned to your liking. For extra crispiness, broil for 1 minute at the end while watching carefully to avoid burning.
- Serve: Serve the stuffed jalapeños warm. Store any leftovers tightly covered in the refrigerator for up to 4 days.
Notes
- You can assemble the jalapeños up to 1 day ahead and refrigerate before baking to save time.
- Special tools to make the recipe easier include a baking sheet, silicone baking mat or parchment paper, cooling rack, and mixer or spatula for mixing the filling.
- For a milder option, substitute jalapeño peppers with mini sweet peppers.
- Swapping shredded cheddar with Mexican-style or pepper jack cheese adds delicious flavor variety. Freshly shred cheese from a block for best results.
- This recipe can also be made in an air fryer: preheat to 375 degrees Fahrenheit (191 degrees Celsius), air fry in batches for 10 to 12 minutes until bacon crisps. Adjust batch size or halve the recipe for single-layer cooking.
Nutrition
- Serving Size: 1 stuffed jalapeño half
- Calories: 85 kcal
- Sugar: 0.5 g
- Sodium: 230 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 20 mg
