Bacon Wrapped Cream Cheese Jalapeno Bites Recipes

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

BACON WRAPPED CHICKEN JALAPENO POPPERS

Steps:

• On a firm surface, place the chicken breasts between two pieces of plastic wrap and pound to ½ inch thickness.
• Place in a zipper plastic bag with the barbecue sauce, squeeze out air before sealing the bag, massage the barbecue sauce into the chicken (from the outside of the bag). Marinate at least 2 hours up to overnight in the refrigerator.
• Preheat the oven to 350 degrees. Line a large baking sheet with sides with foil, shiny side down (facing the baking sheet). Fit with a baking/cooling rack.
• Slice the jalapeno pepper open vertically and remove the stem and inside seeds. Note: wash hands thoroughly after doing this.Slice the pepper vertically into 1/8-inch wide strips. Cut each strip into 1-inch long segments. Set aside.
• Remove the chicken from the marinade allowing any excess marinade to drain back into the bag (discard the marinade). Slice the chicken into 1-inch wide strips, and then again into 3 inch lengths.
• Place a chicken piece on a work surface and pat the top of the chicken piece with a paper towel to remove any excess moisture from the marinade. Spread 1 teaspoon of cream cheese to cover the top of the chicken piece.
• Place one jalapeno pepper 'stick' in the middle of the cream cheese spanning the width of the chicken.
• Fold the chicken piece in half with the cream cheese inside.
• Set one ½ slice of bacon on the work surface. Place a stuffed chicken piece with the open end facing down on the bacon and the open sides facing the bacon NOT outward (this allows the open ends to be covered by the bacon when rolled so the stuffing does not easily leak out when cooked).Leave about 1 inch from an end of the bacon.
• Gently pull the short end of the bacon over the chicken piece, then roll the chicken and bacon toward the opposite end of the bacon, pulling gently to stretch the bacon slightly as you roll.
• Fully enclose the chicken popper in the bacon. Secure with two toothpicks at the exposed end of the bacon through the chicken piece to the opposite side.
• Place poppers on the prepared baking sheet and bake for 30-35 minutes.
• Place the baking sheet under the broiler, one rack position down (not the top rack position to be better control broiling and not burn the bacon or toothpicks). Closely monitor the poppers and allow the bacon to begin to crisp and darken about 1 ½- 2 minutes; flip the poppers over and do the same on the opposite side.
• Remove from oven and allow to sit for 5 minutes before serving.

JALAPENO BITES

Steps:

• Preheat the oven to 350 degrees F.
• Mix the cream cheese, Parmesan, jalapenos and egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the breadcrumbs. Place on an un-greased baking sheet and bake for 10 to 15 minutes, until golden brown. Serve warm.

CREAM CHEESE STUFFED BACON WRAPPED JALAPENOS

Steps:

• Preheat the oven to 375 degrees.
• On a cutting board, slice the heads off the jalapenos and discard. Slice the jalapenos in half lengthwise, remove the seeds and ribs and discard. Leave a little rib if you like them hot. Rinse the jalapenos in a strainer and set aside.
• In a separate bowl, combine the cream cheese and chives until well mixed. Spoon or pipe the mix into the halved jalapenos.
• Grab your 12 slices of bacon, and cut them in half. Wrap each jalapeno with half a piece of bacon.
• Obtain a baking sheet and square grate if you have one. Disperse all of the jalapenos onto the grate and bake in the oven for 35 minutes, or until the bacon is thoroughly cooked.
• *If you don't have a grate, line the baking sheet with foil and parchment on top of the foil. Bake directly on that.*
• Remove from the oven. Remove the jalapenos with tongs to a serving platter or plates. Enjoy! Optional - serve with ranch.

BACON WRAPPED, CREAM CHEESE & JALAPENO STUFFED CHICKEN BITES RECIPE - (4.6/5)

Steps:

• Cut up chicken breasts or tenders into about one inch or inch and a half cubed pieces, Marinate the chicken in whatever you like. Some combination of onion, garlic, soy sauce, salt, pepper, hot sauce, olive oil, and teriyaki sauce is best. The ratios are all to taste. Let the chicken marinate for at least an hour. After chicken has marinated, take one piece and place it at the end of one piece of bacon. On top of the chicken piece, place a jalapeno (or two, depending on their size) and a small dollop (for lack of a better word) of cream cheese. Then start rolling the enitre thing up in the bacon. Try to make it tight, but not tight enough to force the cream cheese to squeeze out. You want the bacon to wrap about two times around the chicken piece. It the bacon piece is too large, just cut off any excess. Put a toothpick(or two) through the the entire thing to hold it together. Each piece should be able to be finished in about two bites. After you have rolled all of your pieces, put them on the grill, turning them with tongs to cook the sides evenly. When the bacon is finished cooking, they are done. Usually about 12-15 mins. per batch depending on how hot your grill is. Plate them and serve.

BACON WRAPPED CREAM CHEESE

Steps:

• 1. Add 1/2 tsp smoky paprika to the 8 oz tub of garlic & herb-flavored cream cheese. Mix until combined. On 4 slices of bread, generously spread the cream cheese mixture and top with another slice of bread.
• 2. Cut off the bread crust. Cut each sandwich in 3 rows, turn and cut in half making 6 bites.
• 3. Cut 12 slices of bacon in half. Wrap each bite with a slice of bacon, secure with a toothpick. Cover a cookie sheet with foil and spray with non-stick cooking spray. Add wrapped bacon bites to prepared pan. Sprinkle Old Bay Seasoning over each one.
• 4. Place in the center rack of a 400* F oven and cook for 25-30 minutes, until bacon is brown and cooked.
• 5. For a crisper bacon, place under the broiler for approximately 1 minute (watch them or they will burn). Getcha one before they disappear! Enjoy.

WARREN'S CHICKEN BITES

Steps:

• Preheat the oven to 400 degrees F.
• Top each piece of chicken with 1 teaspoon cream cheese and 1/4 teaspoon chopped jalapeno. Roll up each filling-covered chicken piece and wrap with 1 slice of bacon, securing with a toothpick. Transfer to a baking sheet and place in the oven for 20 minutes, flipping halfway through.

BACON JALAPENO PEPPER CHICKEN BITES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Slice stems from jalapeno peppers, cut a long slit into the sides, and remove seeds from peppers.
• Sprinkle chicken tenderloin pieces with seasoned salt and garlic powder. Place a piece of chicken into the hollow of each pepper; top with an onion wedge. Wrap pepper completely in bacon and secure with toothpicks. Repeat with remaining peppers, chicken, onion, and bacon.
• Grill bacon-wrapped peppers on the preheated grill until chicken tenderloin is no longer pink, the juices run clear, the pepper is tender, and the bacon is crisp, about 15 minutes. Flip peppers occasionally during cooking. An instant-read meat thermometer inserted into the chicken in a pepper should read at least 160 degrees F (70 degrees C).

JALAPENO CREAM CHEESE BACON BITES

Steps:

• Place all of the cheese ball ingredients in a bowl and mix to combine well.
• Cover a baking tray with parchment paper and set to the side
• Using a small ice cream scoop/cookie dough scooper spoon, portion out the cheese mix and make 1 inch balls. Place the balls on a baking tray.
• Put the baking tray in the freezer for about 15 minutes until they are firm.
• While the cheese balls are in the freezer prepare the dredging station.
• In one bowl add the flour, garlic powder, cayenne, and onion powder, mix to combine.
• Whisk the eggs in a separate bowl.
• Place the Panko crumbs in a third bowl.
• Dredging steps:
• Place the chilled cheese balls in the spiced flour mix.
• Now coat with eggs, followed by the flour again, and the egg mix again.
• Finally, coat the cheese balls with the panko crumbs and set aside on the baking tray again.
• Pre-heat if needed your Air fryer to 360°
• Place the cheese bites in a single layer.
• You may need to cook in batches.
• Cook for 9 minutes
• Remove the cheese balls from the Air Fryer.
• Serve warm with dipping sauce. Enjoy!

BACON WRAPPED CHEESY STUFFED JALAPEñOS

Steps:

• Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
• Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste - I add just a pinch. Spoon filling equally among all 24 jalapeño halves.
• Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.