Baked Bacon Jalapeno Wraps Recipe - Allrecipes.com
Baked Bacon Jalapeno Wraps Recipe
  • READY IN 35 mins

Baked Bacon Jalapeno Wraps

Recipe by  

"Jalapenos are stuffed with cream cheese, wrapped with bacon, baked, and then finished on the grill."

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Ingredients Edit and Save

Original recipe makes 24 pieces Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Spread cream cheese into jalapeno pepper halves; wrap each with a piece of bacon. Secure the bacon with toothpicks to prevent unraveling while baking. Arrange wrapped jalapeno peppers onto a baking sheet with cream cheese side facing down.
  3. Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. Bake in preheated oven for 10 minutes, turn, and continue cooking until the bacon is completely browned, about 10 minutes more.
  5. Transfer jalapeno wraps to preheated grill; cook until the bacon is crisp, 2 to 3 minutes per side.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2012

Our family makes this quite often (but we just go straight to the grill, no oven). We've also stuffed the peppers with ground sausage instead of cream cheese then wrap with bacon.

 
Most Helpful Critical Review
Sep 16, 2013

These were a horrible, drippy mess when the bacon shrunk up in oven. What cream cheese didn't ooze out in oven, fell out on the grill. I tried these 2 different times to be sure with the same result. The peppers themselves lost all flavor and tasted like a soggy green pepper with NO kick. Sorry, I really tried, and even being super careful, they weren't good.

 

15 Ratings

Sep 16, 2012

I add 1/2 cup shredded cheddar cheese in with the cream cheese before I stuff them! Makes a few more jalapenos (16-18) Family love these!

 
Jul 23, 2013

I made these for my husband; he LOVES them. (They are really filling though. After having 2 of these as an "appetizer", he didn't have room for dinner.) For the first time, I made the filling exactly as the recipe states. I was surprised the cream cheese filling didn't melt and drip all over the oven, especially because you place them cheese-side-down on the sheet. I didn't have jalapeños in the garden (they were not ready yet), so I used Big Jim and Anaheim peppers, and they worked wonderfully. Will use the jalapeño next time for friends who like that extra "zing" in their food. (Note: others have added different kinds of cheeses; I can see where a real sharp cheddar would be a great addition, especially if you use a more mild pepper.)

 
Dec 08, 2012

I just used this recipe for the first time, everyone loved it. For the filling I added 1 tbsp garlic powder, 1 tbsp Tony's Creole Seasoning and 1/2 cup shredded pepper jack cheese. I was running late so instead of baking I used the broiler, about 10 min then flip and 10 min more. It worked out, I just had to watch it like a hawk to make sure they didn't burn. I would highly recommend baking or grilling instead! I would also recommend using gloves while cutting and cleaning the peppers, you don't even realize that juice is on your hands until your eye itches and it is too late.

 
Oct 08, 2012

Mmmm, good. I made them as is and like LaVerde recommended with the added cheese, both are 5 star. I dropped my jalapenos in hot water for 30 second and rinses them to precook them. I tried these on a hinged top grill like a George Forman, I don't recommend it, it oozed out everywhere, but a grill pan works great also thick cut bacon tastes great, but the slices do not wrap well and I recommend keeping with normal bacon slices. I dip them in warmed raspberry jam.

 
Jul 24, 2014

These were great. We've been blessed by a large amt. of Jalapeno's from our garden. I made these on the 4th and everybody loved them. I was lucky enough to get two before they were gone. I will make these again.

 
May 28, 2013

Really easy and good. Better then wraps I have had when we eat out.

 

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Nutrition

  • Calories
  • 94 kcal
  • 5%
  • Carbohydrates
  • 1.4 g
  • < 1%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 161 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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