Bacon Wrapped Jalapeno Poppers Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

Steps:

• Heat oven to 375°F. Soak toothpicks in small bowl of warm water to prevent burning. Line large rimmed cookie sheet with foil; spray with cooking spray. Place bacon on foil; bake about 12 minutes or until soft and pliable. Transfer to paper-towel lined plate. Discard foil and bacon drippings, or reserve for another use. Spray cookie sheet with cooking spray.
• In small bowl, mix cream cheese and chives. Spoon or pipe mixture evenly into chile halves.
• Wrap 1 piece of bacon over top and sides of each stuffed chile half; secure with soaked toothpick. Place on cookie sheet.
• Bake 11 to 14 minutes or until bacon is cooked through and chiles are tender. Serve warm.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Add the cream cheese, smoked Gouda, Cheddar, chives, lime zest, lime juice, salt and pepper to a medium bowl. Mix thoroughly until evenly combined.
• Divide the cream cheese mixture between the jalapeño halves, pressing to fill all the way to the top edge.
• Wrap a piece of bacon around each stuffed jalapeño so the ends of the bacon lie underneath. Place the wrapped jalapeños, stuffed-side up, on the prepared baking sheet. Bake until the bacon is crispy and the cheese mixture is just beginning to bubble out from the top and bottom of the jalapeños, 16 to 18 minutes. Remove from the oven and let cool 10 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray.
• In a medium bowl, mix together the cream cheese, Cheddar, cilantro, salt, pepper and green onions.
• Fill each jalapeno half with a heaping teaspoon of the cream cheese mixture. Wrap the bacon tightly around the jalapenos, overlapping slightly.
• Place the wrapped jalapenos, cheese-side up and spaced 1-inch apart, on the prepared baking sheet. Refrigerate for 30 minutes.
• Transfer to the oven and bake until the bacon is crisp, about 25 minutes.

Steps:

• Preheat the oven to 400 degrees F and set a wire rack on a rimmed baking sheet. Cut the cheddar into 24 small sticks that will fit inside the jalapenos. Stuff 1 cheese stick into each jalapeno half.
• Wrap the bacon tightly around the jalapenos, slightly overlapping. Arrange 1 inch apart on the rack, cheese-side up. Bake until the bacon is crisp, about 25 minutes.
• You can make these poppers up to 2 hours ahead and keep at room temperature. Reheat at 350 degrees F until hot, about 20 minutes.

Steps:

• Heat oven to 180C/160C fan/gas 4. Cut a slit in each chilli from top to bottom and scoop out the seeds and white pith with a teaspoon. Mash the cheeses together with some seasoning and stuff the mixture into the chillis.
• Halve each slice of bacon and wrap a piece around each chilli. Cook for 35-40 mins until the bacon is crisp. Serve with your favourite dips and beware - some of the chillies will be spicier than others!