Starting the New year off right with a POP of a recipe.

Jalapeño Popper’s!

Not only are they Jalapeño Popper’s but they are bacon wrapped and a huge hit!


  • Jalapeños approx. 12
  • Cream cheese (you can use block or tub cream cheese..both work just fine for me.)
  • Package of Bacon (Cut in Half!)–You will not use all the bacon!
  • toothpicks

Tip/Warning:  Your skin might not  tolerate  Jalapeños.  Avoid touching your eyes, nose…etc when making these.  I alway’s wear disposable gloves just to be safe.


1. Pre-heat oven to 350º

2. Remove the stems.  I do this just by giving them a little twist.

3. Cut in Half Length wise.

4. Remove the Seeds and the veins.  I do this using a melon baller.  Taking care that all seeds have been removed.

5. Fill with Cream Cheese.  I use my Icing Knife to accomplish this.  Makes it go much faster.

6. Wrap each pepper with a half strip of the bacon.  Start at one side on a slight angle and wrap around the entire pepper.  Securing with a toothpick.

Continue until you have all pepper’s wrapped.

7.  Bake for 25 minutes in a 350º oven.  Depending on how crispy you like your bacon you can go longer.  However, I wouldn’t bake longer than 35 minutes.