Jalapenos. Bacon. Cream Cheese.

I know that since I haven’t posted in MONTHS, I should be posting about our incredible wedding, wonderful honeymoon, move to Texas, my lovely husband, etc. Instead, I’m going to write about what’s on my mind, in my hand, and almost, into my tummy. Football season in our home is like an ongoing holiday, and although we’ve only been in real pigskin mode for about a week, these little suckers have shown up twice already. Let me introduce to y’all… bacon wrapped, cream cheese stuffed jalapenos!

I feel certain that I’ve come across these somewhere online before (Pioneer Woman, perhaps?) but I had forgotten about them until I recently discovered that jalapenos are cheaper than water down here in Texas. These little guys are my newest go-to for any and all football parties, as well as a delicious appetizer to have ready when my ravaging husband busts through the door at approximately 5:37 each night. So easy. So yummy.


  • 10 jalapenos – the smaller ones, approximately 2″ to 3″ long, work best.
  • 1 8oz. package of cream cheese, softened at room temperature
  • 1 package of bacon – NOT THICK CUT!


**Preheat oven to 375 degrees.**

1. Cut jalapenos lengthwise. Scoop out all seeds and pull out the white veins. If you like things HOT HOT HOT, you can leave in some of the white membranes. At your own risk.

2. Fill cleaned jalapenos with cream cheese. This can be messy. I say the more the better, but really just fill them to your preference.

3. Cut bacon in half, and wrap 1/2 slice around each jalapeno. Secure with a toothpick if necessary. You may be tempted to eat them now, but don’t. Raw jalapenos = fiery hot. Raw bacon = food poisoning. All together, a bad idea.

4. Place wrapped little pieces of goodness on a cookie sheet. Leave a bit of space, an inch or so, between each. If you have aluminum foil, I’d wrap the baking sheet with it. Also, if you have a cooling rack, I’d put that on the baking sheet so that the bacon is sure to be cooked allllllll around. If not – for the foil or cooling rack – it’l still work. Don’t let anything hold you back from being able to make them.

5. Bake for about 20 minutes, or until the cheese is melted & browning on top and the bacon is fully cooked. If you like crispy bacon, just leave them in for a bit of extra time.

They should come out looking something like this:

Ta da! Delicioso! A lip smacking appetizer, football party snack, or heck, dinner. From my kitchen to yours, enjoy!

And oh yes, totally not my picture above, but they DO really look like this. Maybe one day I’ll have a camera that can capture such stunning foodie shots 🙂


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