Bacon Wrapped Jalepenos

If you’ve read the blog for a bit, you know me and know I’m terrible with real recipes.  I think of something to make and just start making it…at least that’s what I do with main dishes and sides.  Baking, I typically follow a recipe or have a recipe memorized.

Today I’m going to take you along as I make some Bacon Wrapped Jalepenos.  I started out with three but ended up making five peppers worth for a total of 10.

I use gloves when I cut jalepenos.  I mixed up a half pack of cream cheese with equal amounts of sour cream and shredded cheese.  Then I added garlic powder to taste.

Then I…filled the jalepenos with the mix and wrapped them with bacon.  Typically I use thin cut bacon and only a half of a strip for each jalepeno.

The thin bacon stretches and wraps so nicely around the jalepeno.  On this day I had thick cut bacon in the refrigerator and it needed to be used up.  Do I used it.

I pop these in the air fryer for ten minutes on high.

These turned out not so cute because of having to use the thick bacon.  It unwrapped.  They were still really tasty though and I guess that’s what’s most important.

My jalepeno plants in the garden are loaded.  I could make these every day for a week and still have a few on the plant.

Between roasting the jalepenos and the mixture in the jalepenos, these aren’t really that spicy so I love these.

I’ve been trying to use the remaining things in the garden.  Any other ideas to use jalepenos.  I’m not one that like heat so think of the least hot thing a person can make.  Please share any ideas in the comment section of something I could do with the remaining jalepenos in the garden.  I hate for them to go to waste!!

19 thoughts on “Bacon Wrapped Jalepenos”

  1. I just slice them and put in a ziplock bag in the freezer. Then I can remove a many as I want to flavor soup, chili or whatever all winter long.

    1. Yes Pat that is good. I used to do it all the time but it took up room in my freezer and I found that the peppers would make freezer smell peppery. I now slice them and dehydrate them then bag or put in a jar in cupboard or freezer. Great in chilies etc.

  2. I make sweet peppers. You seed and slice into rings cook in a sweet water. Add some carrots and onions. You tube has bunches of recipes.

  3. I can mine without actually sealing them in the canner. I will slice them and set them a side. Then, for every 2 jars of jalapeños, I put 1 cup of vinegar, 1 cup of water, 4 Tblsp sugar, 2 Tblsp canning salt, and a couple Tblsp of minced garlic (or just a few smashed garlic cloves) in a small sauce pan and bring it to a boil. Simmer for about 5 minutes. Pour it over the jalapeños in the jar and put the lids on finger tight. Let cool on the counter. Date the jar and stick in fridge. My husband puts them on everything (and sometimes will eat them out of the jar). He never let’s them sit long so I don’t worry about them going bad before he gets to them. Otherwise just process them in the canner if you are concerned with them going bad.

  4. Your peppers look so yummy! I don[t use a lot of jalapeños but my sisters use them in the salsa recipe they make. I have a cheese jalapeño bread recipe I like to use, but only takes a few. Of course I use the most when I make green chili. I like the idea I read in others comments about freezing them.

  5. I put jalapeños, quartered onions and tomatoes cut in half on baking sheet. All I remove from tomato is core & some visible seeds. Leave skin on. Drizzle with olive oil and sprinkle with salt, pepper, cumin. Heavy on cumin. Roast 450 for hour. Turn off heat leave in oven for a while then put through processor to make sauce. Freeze for chili, hot dishes etc.

  6. I dice them up small and freeze -to use when I make Salsa and any other recipe that I might want a little “heat”– I’ve put browned sausage-onion etc. in them too-and roasted.

  7. These look good. I make mine with just cream cheese and bacon, but I like your idea of mixing in sour cream and cheese. I have to secure my bacon with a toothpick.
    I just bought Crispy Jalapeño Slices from Trader Joe’s. The ingredients include oil, flour and sea salt. I would compare them to French fried onions that you can buy in a can. The jalapeños are sliced and lightly fried. (Seeds left in.) They are very crisp. They are too hot for me to eat by themselves but I put them on a salad and that was good! Would also be good on a sandwich and tacos. I would imagine you could figure out how to make them in the air fryer.

  8. Cowboy candy is candied jalapenos. Lots of recipes out there. I like this one.

    3 lbs jalapenos, fresh and firm
    2 cups cider vinegar
    6 cups granulated sugar
    1⁄2 teaspoon turmeric
    1⁄2 teaspoon celery seed
    3 teaspoons granulated garlic
    1 teaspoon ground cayenne pepper

    Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
    Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
    In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
    Add the pepper slices and simmer for exactly 4 minutes.
    Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
    Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
    Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
    *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
    Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
    When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
    Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t.

  9. Ad diced jalapeños to chili, and any other tomato/pasta dish to add a bit of zing. Also to salads. Not much. Just adds a bit of slickness.

  10. I make pickled peppers and enjoy them on pizza.
    I also make baked poppers, similar to your recipe but dont put the sour cream in it and I cook the bacon and crumble it mix some with the cream cheese and shredded cheddar and put some on top. I then bake them OR freeze them on a cookie sheet. When frozen I then vacuum seal them in quantities we will eat at one time. They are so good.our plants are covered too and Ill be making these for winter days.

  11. if i only have thick slice I will partially fry/bake the bacon a little . I have also just fried the bacon and chopped and added that to the cream cheese mixture.

  12. Seed the jalapenos to help manage the heat. After that, you can dice them fairly small and put them in cornbread (with or without cheddar). Cheddar and jalapenos in biscuits is also really yummy and are great with soup.

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