Ingredients
Scale
- 12 medium whole jalapeño peppers, cut in half lengthwise and seeded
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 12 slices uncooked bacon, cut in half
- 2 tablespoons fresh parsley, finely chopped for garnish, optional
Instructions
- Preheat your oven to 375°F and prepare a large, rimmed baking sheet with parchment paper or a silicone mat.
- In a medium bowl, mix together the cream cheese, cheddar cheese, and garlic powder. Season with salt and pepper to taste.
- Stuff each jalapeño half with the cheese mixture and wrap it with half a slice of bacon, using a toothpick to secure it. Place the wraps on the baking sheet.
- Bake in the preheated oven for 20-25 minutes until the cheese is golden-brown and bubbly, and the bacon is cooked through, rotating the baking sheet halfway.
- Remove from the oven, transfer to a serving platter, and garnish with chopped parsley before serving.
Notes
Using fresh jalapeños enhances the flavor.
Adjust the amount of garlic powder based on your taste preference.
Ensure the bacon is fully cooked for the best texture.
Nutrition
- Serving Size: 1 popper
- Calories: 105
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.