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Cheese Stuffed Jalapeños Wrapped in Bacon

Prep 10 min
Total 30 min
Ingredients 6
Servings 24

Addictive and deliciously easy are the best words to describe these cheese-stuffed jalapeños wrapped in bacon. This no-fuss recipe uses accessible ingredients, so you won’t have to go out of your way just to make this dish. I served these stuffed jalapeños as an appetizer and everyone enjoyed it–without a doubt I’ll be making this again soon! These savory jalapeños should be eaten hot, fresh from the oven. They’re perfect for parties, but also great for accompanying a meal. If you like the sabor of jalapeños and bacon, then you’ll love this recipe. MORE + LESS -

Ingredients

large jalapeño peppers, fresh

cup cream cheese, softened

tablespoons grated cheddar cheese

tablespoons grated Monterey Jack cheese

1/4

tablespoon ground cumin

slices of bacon

Directions

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1

Preheat the oven to 375°F.
2

Cut the jalapeño peppers in half, lengthwise to form small 'shells' for filling. Then, scrape out the seeds and veins from all the halves.
3

In a small bowl, mix all the cheeses together with the cumin.
4

Fill each half with the cheese mixture, and wrap with a slice of bacon to hold the filling inside.
5

Place the wrapped jalapeños on a baking sheet, and cook for 15 to 20 minutes or until golden brown.

Expert Tips

If you like, you can serve these jalapeños stuffed with guacamole instead of cheese.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Addictive and deliciously easy are the best words to describe these cheese-stuffed jalapeños wrapped in bacon. This no-fuss recipe uses accessible ingredients, so you won’t have to go out of your way just to make this dish. I served these stuffed jalapeños as an appetizer and everyone enjoyed it–without a doubt I’ll be making this again soon! These savory jalapeños should be eaten hot, fresh from the oven. They’re perfect for parties, but also great for accompanying a meal. If you like the sabor of jalapeños and bacon, then you’ll love this recipe.