Thursday, December 23, 2010

Bacon- Wrapped Jalapeno "Thingies": One Easy, Peasy Appetizer

Only three ingredients in these dandy little appetizer treats. How hard can that be? Not very. Zero. Nada. Unless you’re counting cleaning the jalapeno peppers. That does take a little time and patience. And if you’re sensitive, do be sure to wear gloves or you’ll be wondering why your lips are so tingly after you touched them, even after a good hand-washing. I have a nervous habit of rubbing my mouth in my worry/think mode and my lips sure were a-tingling after cleaning these babies!

The creaminess of the soft cheese balances the crispness (and mild heat) of the pepper and the salt of the bacon (what doesn’t bacon perk right up?) for a delightful tumble of flavors in your mouth. And all from three ingredients! I was tempted to complicate this and add some crunch to the cheese (celery? onion? herb?) but there’s no reason. They’re simple. They’re delicious. Try ‘em.

I made these a few weeks ago to take to a party and they were gobbled up, just like Ree Drummond, The Pioneer Woman, said they would. The event was a birthday party for a good friend and as I was putting the last toothpick in the last jalapeno, I remembered that Anna doesn’t like hot things! At the party, she asked if they were really hot and everyone said, “Not very.” So she gamely tried one and immediately ran to the sink and chugged some ice water and fanned her mouth. So if you try these, you’ve been warned. Unless you take out all the seeds, and all the ribs, they’re going to have some heat – too much for some.

I’m thinking New Year’s Eve for my next batch!

Bacon Wrapped Thingies
From The Pioneer Woman

20 (or so) whole fresh jalapeno peppers, each 2-3 inches
2 8-ounce bricks cream cheese, softened
1 pound thin sliced bacon, cut into thirds

Prepare the peppers -- Wear gloves if you have them. Cut the peppers in half, lengthwise. With a spoon, remove the seeds and the ribs. (The seeds and the white membrane of the ribs are where the heat is; so if want more or less heat, remove these parts as much or as little as you like.)

Fill the pepper halves with the softened cream cheese. Wrap a third of a slice of bacon around each half and secure with toothpicks. (You can freeze the peppers at this point, uncooked.)

Bake on a pan with a rack in a 375 degree Fahrenheit oven for 20 to 25 minutes. Check them to make sure the bacon doesn’t shrink too much, letting the cream cheese ooze out. The peppers should still have a little firmness to them. If you want the bacon to brown a bit, turn on the broiler for a minute or two to finish them.

They’re great served immediately or at room temperature.


  1. Perfect appetizer, no way to go wrong here!

  2. Yep . . . it's easy, peasy, and really, everyone loves them.

  3. Thank you for the recipe....I was wanting to make something to go with some other appetizer I was serving with Shrimp Creole! You are a jewel...thanks again.....blessings, Kay

  4. Kay -- Glad you like! Hope they're a crowd pleaser for you. (I love Shrimp Creole!)

  5. Love the the simplicity...and I'm sure I would love the taste! I hope you have a wonderful week, my friend. Many blessings as the new year approaches. Thank you for sharing this easy and delicious appetizer with me!


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