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Nutrition Facts
Serving Size 1 Pieces 29g Recipe makes 20 Pieces)
Calories 93
Calories from Fat 81		(87%)
Amount Per Serving		%DV
	Total Fat 9.1g	13%
	Saturated Fat 4.2g	20%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 128mg		5%
Potassium 52mg		1%
Total Carbohydrate 0.8g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.3g
Protein 2.3g		4%
how is this calculated?

Jalapeno Poppers

Recipe #16333 | 40 min | 20 min prep | add private note

⁽⁷⁵⁾ RATE IT NOW Print Recipe

By: Miss Annie
Dec 28, 2001

The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success.

20 Pieces (change servings and units)

Ingredients

10 fresh jalapenos
8 ounces cream cheese
10 pieces thin-sliced bacon, cut in half

Directions

1
Cut jalapenos in half and remove seeds and veins.
2
(Use gloves to work with peppers).
3
Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
4
Secure with a toothpick.
5
Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.

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Featured Reviews for This Recipe

From: Watkinslady30

On Aug 21, 2009

These are so good! I'm going to have to plant more jalapenos next year because of this recipe! I think I'll cook the bacon in the microwave for about a minute and let cool next time before wrapping for crispier bacon. I will also use a broiler pan so the grease can drain away. We all loved them!

0 people found this review helpful

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From: sBeery

On Aug 21, 2009

I think these are amazing! I Have made them on the grill and that was a little messy and did not cook them all evenly, but the flavor was fabulous. I made them in the oven this last time and I added a packet of Hidden Valley Ranch powder and left a few seed in and this was a HIT! You do not even need the bacon if you are a veggie person. I have thrown them in the freezer for 10 or 15 before baking to set up the cream cheese and that seemed to work wonderfully! These were gone before I could blink... make a double batch... TRUST ME!

2 people found this review helpful

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From: CrazyC

On Sep 20, 2002

I have made these for years now but how do you get away with only 10 peppers? I have to make them by the pounds of peppers so to cut cost I wrap them with 1/2 slices of bacon. Still great and addictive. Of course using so many peppers I have to drain off drippings often before they are done. A tip I have learned is the more pointed the pepper is the hotter it is so I try to get round-tip peppers.

35 people found this review helpful

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From: Braunda

On Jul 25, 2004

Wonderful just wonderful for our snackers we had here. We did have this many times when everone was here..We put them on the broiler pan and all the grease dropped in the bottom..Bacon was cooked and crisp and the peppers were easy to bite into. Thank You very much

12 people found this review helpful

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