Preheat the oven to 375 degrees F.
Slice each jalapeño down the middle and remove both the stem and the seeds. To remove the seeds you can either use a spoon or your finger. If desired, this step can be done while wearing latex gloves, but whatever you do don’t rub your eyes after handling the pepper seeds!
Cut the raw bacon in thirds using either a knife or culinary scissors.
Using a spoon, fill the jalapeño halves with cream cheese. It’s okay if it gets a little messy.
Wrap one small piece of bacon around each cream cheese-filled jalapeno with the bacon seam on the bottom.
Protect the baking sheet with a piece of foil and place a drying rack or other cooking rack on top of the foil-lined baking sheet. Place the completed jalapeños on the rack so the bacon grease can drain onto the foil.
Bake at 375 degrees F for 20 – 25 minutes or until the bacon looks brown and crisp.
Serve warm and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (129g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 68 (57%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 16.7mg||5 %|
|Sodium 112.1mg||4 %|
|Potassium 192.9mg||5 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 8.8g|
|Protein 2.8g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 119
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