Cream Cheese Bacon Wrapped Jalapeños
The holiday festivities are long gone and the super bowl is history as well; but it’s the weekend and if you’re having friends over this weekend we have the perfect savory bite for you to serve…our savory cream cheese bacon wrapped jalapeño appetizer.
Now before you can say NO to these little morsels of goodness; because of course you don’t like anything with heat in it. Let me assure you I said the same thing. I turned my nose up at the thought of putting what I thought was going to cause a 3 alarm fire and my mouth to burst into flames the very second I took a bite. Our fantastic Chef Jorge…the master of our Dinner4Two kitchen lovingly coaxed me to try just “one little bite.”
I did take “one little bite,” and those darn cream cheese bacon wrapped jalapeños were delicious and shocker…my mouth didn’t burst into flames. The secret is the beautiful balance of the cream cheese and bacon that tames the flame as well as removing the ribs of the jalapeño along with the seeds. What you’re left with is a delicious creamy bite full of flavor with a hint of heat.
Let me tell you these guys are irresistibly delicious and I love them! Yes, they’re now on the A list of party staples at my house.
Cream Cheese and Bacon Wrapped Jalapeños
- 10 Large jalapeños (if they are small get about 15)
- 10 slices of bacon
- 1 8oz package of cream cheese, softened
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- 4Tbl water
- Cook bacon just before it becomes crispy in a 10.5” Kitchen Charm skillet. Set bacon aside on a paper towel.
- Drain off bacon grease; when the skillet is cool wipe it out with a paper towel, don’t wash the skillet.
- Combine the spices and cream cheese in a bowl. Use either a stand up mixer or a hand mixer to achieve a smooth creamy texture.
- Wash and Cut your jalapeños in half, remove the seeds. If you desire even less heat remove the ribs of the jalapeños as well. Fill each jalapeño half with the cream cheese mixture.
- Add the stuffed jalapeños to the skillet. Cut the bacon slices in half and lay across the top of each jalapeño. Turn heat to medium; add the water to the bottom of the skillet. Put the lid on with Redi temp valve open. When Redi valve whistles close valve and cook for an additional 15-20 minutes.
Note…You can prep everything the night before you want to serve it. Omit step 5 and store everything in the fridge. When you’re ready to cook the jalapeños simply put them in the Kitchen Charm 10.5” skillet and add your water. Put the lid on with the Redi Temp valve closed, cook on medium heat for 15- 20 minutes.
If you like a little char for color on the bacon and cream cheese; omit 5 minutes from the stovetop cooking time. Remove the lid of the skillet and pop them in an oven that has been preheated on broil at 450 and let cook for 3-4 minutes until you achieve the char you’re looking for.
Makes 20 Large more if your jalapeños are small
Life is Delicious