Description
Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon.
Ingredients
- 12 fresh jalapeño peppers*
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1 cup (113g) shredded cheddar cheese*
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- 12 slices bacon, cut in half widthwise
- 24 toothpicks
Instructions
- Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat, then place a cooling rack on top. Set aside.
- Prepare the peppers: Slice the jalapeños in half lengthwise and remove the seeds and center membranes. Arrange them cut-side up and set aside.
- Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, shredded cheddar, garlic, and smoked paprika until smooth and combined. (You can also mix everything together by hand with a silicone spatula.) Taste and add a pinch of salt if desired.
- Assemble: Spoon the cheese mixture evenly into the 24 jalapeño halves. Wrap each stuffed jalapeño with a half slice of bacon and secure with a toothpick through the center. Arrange on the prepared rack.
- Bake for 25–28 minutes, or until the bacon is browned and crisp to your liking. For extra crispiness, switch the oven to broil for the final minute and keep a very close eye on them.
- Serve warm. Store leftovers tightly covered in the refrigerator for up to 4 days.
Notes
- Make-Ahead Instructions: Assemble the jalapeños up to 1 day in advance and refrigerate until ready to bake.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Baking Rack | Electric Mixer (Handheld or Stand) or Silicone Spatula
- Peppers: Instead of jalapeño peppers, use mini sweet peppers for a milder option.
- Cheese: Shredded Mexican-style or pepper jack cheese are great swaps. For best results, buy a block of cheese and freshly shred it on a box grater.
- Air Fryer: These bacon-wrapped stuffed jalapeños can also be made in the air fryer, but you’ll need to work in batches unless you’re using a very large-capacity model. Preheat the air fryer to 375°F (191°C) for 3–5 minutes. Arrange the assembled jalapeños in a single layer in the basket, leaving space between each one so the bacon crisps properly. Air fry for 10–12 minutes, or until the bacon is crisp. Transfer to a plate and repeat with the remaining peppers. Tip: If you’d rather not cook in batches, you can halve the recipe.
- Adapted from Kraft.