The jalapeño plants in my garden have been producing like crazy all year. I have way more jalapeños than a gal could use. That’s why this recipe is such a great one for me to take to feed a crowd. After all, you can’t go wrong with bacon and cream cheese… and I have an abundance of peppers!
I’m sure you’ve all had these at parties or the like. They’re fairy common, but I put a few “secret” ingredients in mine that help give them a little extra zip!
So, without further ado… your cast of characters:
8 oz. cream cheese, softened
1/2 cup grated cheddar cheese
1 tsp. garlic powder
1 tsp. cumin
a pinch of chipotle chili powder (regular chili powder works too)
Preheat your oven to 375 degrees. First, mix your cream cheese with your cheddar cheese and spices. Mine wasn’t quite soft enough, so I ended up just mixing with my hands.
Next, split your jalapeños in half and spoon out the seeds.
Then, spoon in the cream cheese mixture.
Then cut the bacon into small strips. Regular sized bacon I cut into thirds, but if the bacon was smaller you could probably cut the pieces in half.
Wrap each jalapeño. Use a toothpick to hold the bacon in place.
Bake them on a rack over a pan to catch the drippings for 25-30 minutes. I cook mine for 25 minutes, and then turn on the broiler for 5 more minutes.
Get. In. My. Mouth.
The spices really just give these that perfect little something extra! Enjoy!!