tortilla crumb topped stuffed jalapenos with cream cheese and bacon filling

Stuffed Jalapenos

This recipe is my way of simplifying a baked stuffed jalapeno recipe. The original recipe was  given to me by a co-worker.  She instructed me to cut the peppers in half lengthwise, clean out the seeds and veins, and then fill them with cream cheese.  These filled pepper halves were then wrapped with one-third to one-half of a slice of bacon.  Then they are baked until the bacon is crispy and crumbly, and the cheese is warm and gooey.   They are delicious, too.  Unfortunately, they take a while to wrap with bacon.  The bacon has to be secured with toothpicks.    It’s very time consuming.  I love to cook, but I love to visit with my guests, too.

I came up with a different way to make stuffed jalapenos that didn’t require quite as much hands-on time.jalapeno peppers cut in halfThe first step remains the same.  The peppers are halved and the seeds and veins removed.the peppers are seeded and the veins removedThe peppers are set aside while I mix together a block of cream cheese and some crumbled bacon.  Once the mixture is well combined, fill each of the jalapeno halves with the mixture and arrange them on a parchment lined baking sheet.  You can bake them as they are, but if you want to go a step further, you can either dip the top of the filled jalapeno in some more shredded cheese, or you can make use of those last little crumbs in the bottom of your tortilla chip bag.  (I’m always finding a bag full of these in the back of my pantry.)cream cheese and bacon mixture is stuffed into the peppersCrush the tortilla chips into a fine crumb, then dip the exposed cream cheese into the tortilla chip crumbs.  You can also spoon the tortilla crumbs over the top, pressing down to secure them to the cream cheese mixture.   You can also skip this step and bake them without any breading, but I like the crunch this adds. Crushed tortilla chips are added to the top of the cream cheese fillingReturn them to the baking sheet and bake at 400 degrees for 20 – 25 minutes or until the cheese is bubbly,  and the topping lightly browned.  You will hear them sizzling when you open the oven to check.  warm stuffed jalapenos fresh from the ovenThe result is one of Baker’s Man’s favorite appetizers.  These can also be made a day in advance and stored in the refrigerator, minus the crumb topping,  until you are ready to bake them.  Allow them to sit for 5 minutes after removing them from the oven  before serving.    The filling is very hot and needs to cool off a bit before you try to eat them.   Cool Stuffed Jalapenos before servingGive Stuffed Jalapenos a try and let us know what you think.  Thanks for visiting Patty Cake’s Pantry.

Stuffed Jalapenos
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Cream cheese stuffed jalapenos are a great appetizer. These are really easy to prepare and taste great. Cooks Note: Depending on the size of your peppers, you may need more or less to use up all of the filling. We had some very large jalapenos. Any leftover filling is delicious in mushroom caps, too. The filling is very HOT. Allow them to rest for 5 minute before attempting to eat them.
Ingredients
  • 10 jalapenos, cut in half with seeds and veins removed
  • 8 ounces cream cheese, softened
  • ½ cup cooked chopped bacon
  • ½ cup shredded cheese or crushed tortilla chips for topping (optional)
Instructions
  1. Preheat Oven to 400 degrees F
  2. Mix together the cream cheese, shredded cheese, and chopped bacon
  3. Fill jalapenos with this mixture
  4. Dip exposed cream cheese in crushed tortilla chips or shredded cheese (optional)
  5. Arrange them on a prepared, or parchment lined, baking sheet
  6. Bake for 20-25 minutes until cheese is bubbly and jalapenos are soft but not mushy.
  7. Allow to set for 5 minutes before serving. Filling will be HOT!

 

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