These jalapeños you see today? They’re another football appetizer to add to your rotation. You’ll love the combination of crunchy bacon, extra cheesy filling, and spicy jalapeños. Everyone flocks to these and begs me for the recipe—ask and you shall receive!
These Bacon Wrapped Cheesy Stuffed Jalapeños Are:
Extra cheesy and spicy Wrapped with bacon Loaded with garlic & spiced with paprika Super simple to make Always a crowd pleaser Great for game day (served alongside honey bbq popcorn chicken) or on your menu of Memorial Day recipes The first appetizer to disappear at a party
Stuffed Jalapeños Video Tutorial
Best Ingredients to Use for Bacon Wrapped Cheesy Stuffed Jalapeños
Today’s recipe is an adaption of a crowd-pleasing appetizer I’ve made many times. I typically follow a recipe from Kraft, but decided to spice it up. Now there’s even more bold and spicy flavors in each bite.
Jalapeños: Halved jalapeño peppers are the base of this recipe. The bigger the pepper, the more cheesy filling you can fit inside. I like to remove all of the seeds when I’m making stuffed jalapeños since they carry a lot of heat. Don’t fret—these are still plenty spicy without the seeds. Cheese: We use a mix of cream cheese and shredded cheese for the filling. I use shredded cheddar cheese, but Mexican-style or pepper jack are also tasty. (By the way, if you love cream cheese based appetizers, try my crab dip or cranberry pecan cheese ball next.) Garlic: 1 minced clove of garlic adds a hint of flavor. Paprika: Smoked paprika adds spice and bold flavor. Bacon: Each stuffed pepper is wrapped in bacon before baking.
Overview: How to Make Them
Bacon wrapped cheesy stuffed jalapeños are incredibly easy to make—just as all football party food should be (looking at you beer cheese dip and sweet & spicy honey Chex mix). These jalapeños are a great make-ahead option, too. If you’re tailgating in the morning or hosting guests and don’t have time to prep that day—you can assemble the stuffed jalapeños the day before and bake right before serving. Want to keep things spicier? While this recipe instructs you to remove the seeds, leave them in for extra spice.
#1 Success Tip for Stuffing Jalapeños
Don’t touch your eyes. As you slice the jalapeños in half and remove the seeds and some of the membrane, be careful. I warn you and speak from experience. Don’t touch your face or eyes during this process—it can really burn! PS: If you love jalapeño (which I’m assuming you do), try my jalapeño pepper jack turkey burgers sometime. And don’t miss my jalapeño cheddar soft pretzels!
