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READY IN 35 mins

Stuffed Jalapeno Firecrackers

Read Reviews (125)

"This recipe came about after years of competition with family and friends over the perfect stuffed jalapeno. Bring your tissues because these are HOT! Goes well with Summer Beer I from this site." — templina71

Ingredients Edit and Save

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Original recipe makes 24 stuffed jalapenos Change Servings

12 jalapeno peppers, halved lengthwise
1 (8 ounce) package cream cheese, softened
Cajun seasoning, or to taste

12 slices jalapeno bacon, cut in half
toothpicks

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Directions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Fill the jalapeno peppers with cream cheese. Sprinkle the Cajun seasoning on top, then wrap each stuffed jalapeno with a slice of bacon. Secure with a toothpick. Arrange the wrapped jalapeno peppers in a single layer, face down on a broiler rack.
Broil in the preheated oven until the bacon becomes crisp, 8 to 15 minutes on each side.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 30, 2011

I've made these for years. Everytime I make them they are the first app to go. I haven't tried with the cajun seasoning but will next time. One thing to add is finely shredded sharp cheddar cheese stuffed right on top of the cream cheese and before you wrap in the bacon. ALTERNATE COOKING METHOD: Bake at 350 for about 25-30 minutes until the bacon is nearly done then broil them for about 5 minutes to crisp up the bacon. WATCH them when they are broiling so they don't burn. If you just broil them, I find the bacon comes out charred in some places and fatty and limp in others, and you don't have to flip them with this method. Also, cook on a rack with a cookie sheet so they are not sitting in the rendered fat of the bacon.....I've done these 30+ times and expierimented with the cooking method.

—slylab

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Most Helpful Critical Review

Mar 09, 2012

I also have made these for years. The only thing that I do differently is I leave the pepper whole and before I put the cream cheese filling in the pepper, I squeeze into the tip of the pepper just a tiny bit of raspberry jelly (have used strawberry and red plum too, but raspberry is best)so your last bite has a very pleasant surprise in store. Give it a try in at least a couple of them and see what you think.

—KO

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153 Ratings

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Jan 01, 2012

Fantastic twist to the usual jalapeno popper. After reading reviews I pulled it off like this: Did all the recommended prep plus baked the jalapenos for 15 minutes at 350 to lessen the heat. Let them cool a couple of minutes so I could handle them and filled them with a mixture of 1/2 tub of whipped cream cheese, 1/4 cup or so of cheddar cheese, 1/4 cup parmesean cheese, and 1 teaspoon seasoning (Costco no salt seasoning). Took the 1/2 slice of bacon, wrapped it around and put them cheese side up in the 350 oven. Change it to low broil and kept an eye on them for 5-10 minutes until the cheese started to brown and the bacon was lightly crisped. Heaven, heaven, heaven!!! There was a little crunch in the jalapeno which was nice so you got a couple of good bites without dragging the filling all out. Enough heat in the jalapeno to be flavorful and not burn your tongue off so you can't taste the next one. Delish! Will certainly do this again and again and again!

—Elizabeth Donato

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Mar 30, 2011

These are fantastic!! I also added some chopped pineapple and garlic powder to the cream cheese. Everyone loved them! Also added a sprinkle of brown sugar over the bacon for extra yum. Just used plain bacon. Rather than broiling, bake at 350 for 40-45 minutes to take out some of the bite of the peppers.

—Darlin

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Apr 11, 2011

Here in Texas it seems every store has the jalapeno bacon. If you cannot find it at your local grocer you can purchase the bacon online

—templina71

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Mar 28, 2011

I made these not too long ago only didn't use jalapeno bacon (I've never seen this) and mixed Harry and David's Pepper and Onion Relish with the cream cheese....The little bit of *sweet* is GREAT with the spice!! ;o)

—Terri

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Apr 11, 2011

OK, rule of thumb, the smaller the Jalapeno, the hotter it is. Use gloves to seed the peppers, else you get the oils on your hands and hurt for some time. I cut strips of bacon in half before wrapping. I sprinkled onion and garlic powder and dried cilantro over the cream cheese before wrapping. Did this in a toaster over on broil.

—Jewelsmom

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Jun 30, 2011

My family loves this. I find is faster to just lay and push the bacon into the cream cheese a little to make it stick on top, that way the bacon is crisp all over. A little chopped mango or pineapple in the cream cheese gives it a good twist.

—Judie Jones

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Nutrition

Calories
179 kcal
9%

Carbohydrates
2.2 g
< 1%

Cholesterol
46 mg
15%

Fat
15.6 g
24%

Fiber
0.6 g
2%

Protein
7.5 g
15%

Sodium
420 mg
17%

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

Nutritional Information

Stuffed Jalapeno Firecrackers

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 179
Calories from Fat: 141

% Daily Value *
Total Fat 15.6g 24 %
Saturated Fat 8.1g 40 %
Cholesterol 46mg 15 %
Sodium 420mg 17 %
** Potassium 157mg 4 %
Total Carbohydrates 2.2g < 1 %
Dietary Fiber 0.6g 2 %
Protein 7.5g 15 %
** Sugars 0.7g
** Vitamin A 11 %
** Vitamin C 16 %
** Calcium 3 %
** Iron 7 %
** Thiamin 13 %
** Niacin 22 %
** Vitamin B6 10 %
** Magnesium 4 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.