Spicy, cheesy, and creamy bacon wrapped cheesy stuffed jalapeƱos are always the first appetizer to disappear whenever I bring them to a party. They’re perfect for celebrations, Super Bowl, game day, and more.
These jalapeƱos 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 jalapeƱos. Everyone flocks to these and begs me for the recipeāask and you shall receive!
These Bacon Wrapped Cheesy Stuffed JalapeƱos 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 JalapeƱos Video Tutorial
Best Ingredients to Use for Bacon Wrapped Cheesy Stuffed JalapeƱos
Todayās recipe is an adaption of a crowd-pleasing appetizer Iāve made many times. I typically follow a recipe from Kraft, but decided to spice it up. Now thereās even more bold and spicy flavors in each bite.
- JalapeƱos: Halved jalapeƱo 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 Iām making stuffed jalapeƱos since they carry a lot of heat. Donāt fretāthese are still plenty spicy without the seeds.
- Cheese:Ā 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 myĀ crab dipĀ 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 jalapeƱos are incredibly easy to makeājust as all football party food should be (looking at you beer cheese dip and sweet & spicy honey Chex mix). These jalapeƱos 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 dayāyou can assemble the stuffed jalapeƱos the day before and bake right before serving.
- Prepare the peppers. Cut the jalapeƱo peppers in half lengthwise. Remove the seeds and center membrane.
- Make the filling. Combine both cheeses, garlic, and paprika together.
- Fill the peppers. Spoon the cheesy filling equally among all jalapeƱo halves.
- Wrap with bacon. Wrap a piece of bacon around each cheese-filled jalapeƱo. Stick a toothpick through the center to ensure the bacon stays in place.
- Bake. Bake the peppers until the bacon is crisp. You can even use the broiler for the last minute or two to really crisp them up.
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 JalapeƱos
Don’t touch your eyes. As you slice the jalapeƱos 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 processāit can really burn!
PS: If you love jalapeƱo (which I’m assuming you do), try my jalapeƱo pepper jack turkey burgers sometime. And don’t miss my jalapeƱo cheddar soft pretzels!
PrintBacon Wrapped Cheesy Stuffed JalapeƱos
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 stuffed jalapeƱo halves
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Halved jalapeƱos stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon. If you like spicy, you will love these!
Ingredients
- 12 fresh jalapeƱo peppers*
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1 cup shredded cheddar cheese*
- 1 clove garlic, chopped
- 1/2 teaspoon smoked paprika
- 12Ā slices bacon, cut in half
- 24 toothpicks
Instructions
- Preheat oven to 400Ā°F (204Ā°C). Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
- Cut the jalapeƱo peppers in half lengthwise; remove seeds and center membrane. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to tasteāI add just a pinch. Spoon filling equally among all 24 jalapeƱo halves.
- Wrap each stuffed jalapeƱo with a half slice of bacon and stick a toothpick through the center toĀ assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.
Notes
- Make Ahead & Freezing Instructions: JalapeƱo peppers canĀ be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You canĀ also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Cooling Rack | Electric Mixer (Handheld or Stand) or Rubber Spatula
- Peppers: Instead of jalapeƱo peppers, try using those mini sweet peppers often sold in the produce section. Those a great option if you don’t like super spicy.
- Cheese: Mexican style or pepper jack shredded cheese are also tasty.
- Adapted from Kraft.