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Kearley in the Kitchen: Bacon-Wrapped Jalapeño Poppers

Bacon-Wrapped Jalapeño Poppers 

By Elisa Kee Rode 


  • 12 jalapeño peppers, halved lengthwise, seeds and membranes removed 
  • 12 slices of bacon – cut in half horizontally – long and thin 
  • 8 oz cream cheese at room temperature 
  • 1 tsp Fajita Seasoning 

Makes 24 appetizers!


  • Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil. 
  • Mix cream cheese and fajita together in a bowl. 
  • Fill each jalapeños half with the cheese mixture. 
  • Wrap each half of stuffed pepper with a 1/2 slice of bacon. 
  • Arrange bacon-wrapped peppers on the prepared baking sheet. 
  • Tip – place wrapped jalapeños on a baking rake on the baking sheet to allow the bacon to crisp underneath as well. 
  • Bake in the preheated oven until bacon is crispy, about 20 minutes.
  • Options – add Green chiles or green inions into the Cream cheese mix 

These are also perfect on the grill or smoked, as it pairs perfectly with grilled shrimp or BBQ!


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