Bacon Wrapped Cheesy Stuffed Jalapeños
Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon.
Foto: Sally's Baking Addiction — Sally
Ingredients
- 12 fresh jalapeño peppers*
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1 cup (113g) shredded cheddar cheese*
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- 12 slices bacon, cut in half widthwise
- 24 toothpicks
Steps
-
Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat, then place a cooling rack on top. Set aside.
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Slice the jalapeños in half lengthwise and remove the seeds and center membranes. Arrange them cut-side up and set aside.
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Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, shredded cheddar, garlic, and smoked paprika until smooth and combined. (You can also mix everything together by hand with a silicone spatula.) Taste and add a pinch of salt if desired.
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Spoon the cheese mixture evenly into the 24 jalapeño halves. Wrap each stuffed jalapeño with a half slice of bacon and secure with a toothpick through the center. Arrange on the prepared rack.
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Bake for 25–28 minutes, or until the bacon is browned and crisp to your liking. For extra crispiness, switch the oven to broil for the final minute and keep a very close eye on them.
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Serve warm. Store leftovers tightly covered in the refrigerator for up to 4 days.
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| fresh jalapeño peppers* | 12 | - | - |
| 8 ounces | - | - | |
| 1 cup | - | - | |
| garlic | 1 clove | - | - |
| smoked paprika | 0.5 teaspoon | Rp 40.000/kg | Rp 100 |
| bacon | 12 slices | - | - |
| toothpicks | 24 | - | - |
*Estimated market prices, may vary by region
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