Easy Cajun Style Bacon Wrapped Jalepeno Poppers Recipes

BACON WRAPPED JALAPENO POPPERS RECIPE

Steps:

• Preheat oven to 400ºF.
• Fill cleaned jalapeno half with cream cheese (or cream cheese and cheddar mixture). Be careful not to overfill as it will ooze out of the jalapeno poppers as they bake.
• Wrap each stuffed jalapeno half tightly with a piece of bacon. Arrange on a rimmed baking sheet and bake until the bacon is cooked through and crispy, about 15 minutes.
• Remove from the oven and allow to cool about 5 minutes before serving.

BACON-WRAPPED JALAPEñO POPPERS

Steps:

• Preheat oven to 400°. In a large bowl, combine cream cheese, Pepper Jack, and garlic. Season with salt and pepper.
• Halve jalapeños lengthwise, then use a spoon to remove seeds and veins. Fill with cheese mixture and wrap each with a halved slice of bacon.
• Place on a baking sheet and bake until bacon is crispy and peppers are tender, about 25 minutes.
• In a large bowl, combine cream cheese, Pepper Jack, and garlic. Season with salt and pepper.
• Halve jalapeños lengthwise, then use a spoon to remove seeds and veins. Fill with cheese mixture and wrap each with a halved slice of bacon.
• Working in batches, place jalapeños in a single layer in air-fryer basket. Cook at 400° until cheese is bubbly and bacon is cooked through, 10 to 12 minutes.

CAJUN CRAB POPPERS

Steps:

• Preheat oven to 375°. In a small bowl, beat the first 5 ingredients until blended. Stir in shredded cheese, crab and bacon. Cut jalapenos in half lengthwise and remove seeds. Spoon filling into pepper halves. Place on an ungreased baking sheet. Bake until lightly browned, 15-20 minutes. Sprinkle with additional parsley.,

BACON-WRAPPED CAJUN JALAPENOS

Steps:

• Cut jalapenos in half lengthwise; remove seeds and membranes. In a small bowl, combine the cream cheese, cheddar cheese and Cajun seasoning. Stuff about 1-1/2 teaspoons into each pepper half., Cut bacon strips in half widthwise. In a large skillet, cook bacon until partially cooked but not crisp. Wrap a bacon piece around each pepper; secure with a toothpick. , Place on a wire rack in a shallow baking pan. Bake, uncovered, at 350° for 25-30 minutes or until bacon is crisp. Discard toothpicks. Serve immediately.

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 JALAPEñO POPPERS

Steps:

• Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
• With a hand mixer, beat together cream cheese, cheddar, garlic powder, kosher salt, and Worcestershire sauce. Fill each of the hollowed jalapeño halves with 1 tablespoon of the cheese mixture.
• Cut each slice of bacon in half so there are 16 shorter pieces of bacon. Wrap each jalapeño in a piece of bacon and insert a toothpick to hold the bacon in place; transfer to prepared baking sheet. Repeat with remaining stuffed jalapeños.
• Bake until bacon is cooked through and the cheese begins to brown in spots, about 25 minutes. Remove from oven and allow to cool slightly before removing toothpicks. Transfer to a serving platter and garnish with fresh dill if desired.

SNACK HACK! EASY BACON WRAPPED JALAPEñO POPPER

Steps:

• Cut just enough off of the side of each jalapeño that you can remove the seeds and fit a mozzarella stick in.
• Add one mozzarella stick to each jalapeño. You may need to trim the mozzarella stick.
• Wrap with one slice of bacon (trim if needed).
• Place jalapeño poppers on a wire rack over a baking sheet.
• Bake for 20 minutes.
• Enjoy!

EASY CAJUN STYLE BACON WRAPPED JALEPENO POPPERS

Steps:

• Add toothpicks to warm water for 20-30 minutes before baking or grilling.
• Slice each jalapeno in half, lengthwise. Then, using a small spoon, scrape out and discard all seeds and any white membrane.
• Stir together the cream cheese and chives or spring onion and cajun seasoning in a small bowl. Then, use a spoon to fill each pepper-half - be generous, here.
• Now, cut the bacon slices into three 1 1/2-inch pieces, and then wrap one piece of bacon around each stuffed pepper-half then slide a toothpick through the bacon and pepper so the bacon is secure.
• Heat oven to 375 degrees F then line a baking sheet with aluminum foil or parchment paper. Place stuffed and wrapped peppers, filling side facing up, onto the baking sheet and bake until the bacon is crispy and glistening and the peppers are tender, about 25 minutes.

CAJUN JALAPENO POPPERS

Steps:

• Halve the jalapenos leaving the stem attached, de-vein and seed them.
• Setting the halved jalapenos and bread crumbs aside, mix all of the other ingredients together.
• Take your mixture and completely fill the jalepeno cavities to their brim and set aside.
• Put bread crumbs on a flat plate.
• Take jalapeno halves, one at a time, and roll cheese side only in bread crumbs and place cheese/crumb side up on a baking pan Once completed if you like a thick crumb layer, you can repeat this step.
• If you do not intend to bake finished product skip the rolling part and just lightly sprinkle the top of the jalepenos with the bread crumbs.
• Bake at 350 for 15 minutes or until mixture starts to bubble.
• I like to refrigerate at least 1 hour prior to baking Sometimes I prepare the day before, cover and refrigerate.
• Serve warm, room temperature or chilled with any or all of the recommended sauces.