Description
Deliciously spicy and cheesy bacon-wrapped stuffed jalapeños with a creamy filling of cream cheese, shredded cheddar, garlic, and smoked paprika, baked to crispy perfection. This appetizer is perfect for parties and gatherings, offering the perfect balance of heat, creaminess, and smoky bacon flavor.
Ingredients
Scale
Peppers
- 12 fresh jalapeño peppers
Cheese Filling
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 1 cup shredded cheddar cheese
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
Wrapping
- 12 slices bacon, cut in half widthwise
- 24 toothpicks
Instructions
- Preheat Oven: Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a large baking sheet with parchment paper or a silicone baking mat, then place a cooling rack on top. Set aside.
- Prepare Jalapeños: Slice the jalapeño peppers in half lengthwise and carefully remove the seeds and membranes to reduce heat. Arrange the jalapeño halves cut-side up on a plate and set aside.
- Make Cheese Filling: Using a handheld or stand mixer with a paddle attachment, beat the cream cheese, shredded cheddar, minced garlic, and smoked paprika until smooth and fully combined. Taste and add a pinch of salt if desired, then mix again briefly.
- Assemble Jalapeños: Spoon the cheese filling evenly into each of the 24 jalapeño halves. Wrap each stuffed half with a half slice of bacon and secure with a toothpick through the center. Arrange the assembled jalapeños on the prepared cooling rack on the baking sheet.
- Bake: Bake in the preheated oven for 25 to 28 minutes, or until the bacon is browned and crisp to your preference. For extra crispiness, switch the oven to broil for the last minute, monitoring closely to prevent burning.
- Serve and Store: Serve the stuffed jalapeños warm. Leftovers can be tightly covered and refrigerated for up to 4 days.
Notes
- Make-Ahead: You can assemble the jalapeños up to 1 day ahead and keep them refrigerated until ready to bake.
- Special Tools: A baking sheet, silicone baking mat or parchment paper, a baking rack, and a hand or stand mixer or silicone spatula are helpful.
- Peppers: To reduce the heat, substitute mini sweet peppers for jalapeños for a milder version.
- Cheese Variations: Use Mexican-style or pepper jack cheese instead of cheddar for a flavor twist. Freshly shred block cheese for the best texture.
- Air Fryer Option: Cook in an air fryer preheated to 375 degrees Fahrenheit (191 degrees Celsius) for 10 to 12 minutes, working in batches to keep the bacon crispy.
Nutrition
- Serving Size: 2 stuffed jalapeño halves
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg
