BACON-WRAPPED JALAPENO POPPERS
Better than the typical poppers.
Provided by videogator
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g
BAKED BACON JALAPENO WRAPS
Jalapenos are stuffed with cream cheese, wrapped with bacon, baked, and then finished on the grill.
Provided by Esmee Williams
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread cream cheese into jalapeno pepper halves; wrap each with a piece of bacon. Secure the bacon with toothpicks to prevent unraveling while baking. Arrange wrapped jalapeno peppers onto a baking sheet with cream cheese side facing down.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Bake in preheated oven for 10 minutes, turn, and continue cooking until the bacon is completely browned, about 10 minutes more.
- Transfer jalapeno wraps to preheated grill; cook until the bacon is crisp, 2 to 3 minutes per side.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 1.4 g, Cholesterol 25.6 mg, Fat 8.5 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 4.7 g, Sodium 161.3 mg, Sugar 0.5 g
BACON WRAPPED STUFFED JALAPENO PEPPERS
This recipe is always a crowd favorite. I got the original from food network with a slight modification. You can play with the ingredients to suit your taste. Enjoy!
Provided by tasmith1
Categories Cheese
Time 45m
Yield 6-10 serving(s)
Number Of Ingredients 8
Steps:
- Mix cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended. You can now set the mixture aside or even freeze for up to a couple of months in a freezer bag.
- You'll want to wear some kitchen gloves for this step! Slice the jalapeños lengthwise, being careful not to slice them in half. Then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper (This step will probably take some practice). Now you need to decide whether you want to keep the seed webbing for those that like it really hot, or remove them for a lot less heat. I like to do about half and half so that you can please everyone. Anyway, if removing the seeds, gently remove the core using a paring knife by spreading the pepper carefully, you may need to shake some of the remaining seeds out.
- Separate the strips of bacon and cook in the microwave for about 5 minutes on high, just enough to give it a head start. Then pat dry with paper towels. Just to soak up some of the grease. Set it aside to cool.
- Fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper.
- Wrap each pepper with a strip of bacon then use two or three toothpicks to secure the pepper closed.
- Place the jalapeños on a medium heat grill and cook until the bacon is crisp. you'll need to turn frequently to heat them evenly. you may even want to use foil to prevent the mess. I find that by cooking the bacon a little first and not over filling that you'll get minimal mess however.
- Let them sit for about 5 to 10 minutes and serve them up! Don't forget which ones have the seeds!
Nutrition Facts : Calories 622.8, Fat 60.2, SaturatedFat 26, Cholesterol 134.7, Sodium 1115.2, Carbohydrate 7.5, Fiber 1.1, Sugar 4.5, Protein 14
BACON WRAPPED TATER TOTS
This has been a huge hit for anyone that eats these! Easy bar food style recipe that everyone will love. Bacon and jalapeno slice wrapped around tator tot and deep fried, topped with cheddar cheese and great dipped in ranch! Perfect party food or snack!
Provided by Drea M
Categories Pork
Time 24m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Slightly defrost tator tots to allow toothpick to go through.
- Hold jalapeno slice around tator tot then wrap 1/2 slice of bacon around and secure together with toothpick.
- Make as many as you can then deep fat fry them at 375 degrees for about 3-4 minutes or untill brown and crispy looking. ( I think it cooks a little better after they have been frozen together and it's great to keep some frozen for on the spot snack needing)
- Immediately sprinkle with cheddar cheese (You can microwave a little so the cheese gets melted more) and provide a side of ranch for dipping.
Nutrition Facts : Calories 1265.5, Fat 97.1, SaturatedFat 31.7, Cholesterol 97.4, Sodium 4200.7, Carbohydrate 78.2, Fiber 8.8, Sugar 3.3, Protein 24.5
AIR-FRYER BACON-WRAPPED TATER TOTS
These bacon-wrapped goodies are always a hit with my friends and family. They'll go fast, so you may want to double the recipe! -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 32 appetizers.
Number Of Ingredients 4
Steps:
- Preheat air fryer to 400°. In batches, cook bacon on greased tray in air-fryer basket until partially cooked but not crisp, 4-5 minutes. Remove to paper towels to drain; keep warm., Combine syrup and pepper flakes. Dip each bacon piece in syrup mixture, then wrap around a Tater Tot. Secure with toothpicks., Place on greased tray in air-fryer basket. Cook until bacon is crisp, 8-10 minutes.
Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 123mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
BACON-WRAPPED STUFFED JALAPENOS
Sunday is grill-out day for my husband, Cliff, and these bacon-wrapped stuffed jalapenos are one of his specialties. We usually feature them at our annual Daytona 500 party. They disappear from the appetizer tray in no time.
Provided by Taste of Home
Categories Appetizers
Time 1h40m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks., Grill, covered, over indirect medium heat for 36-40 minutes or until a thermometer reads 160°, turning once. Grill, covered, over direct heat for 1-2 minutes or until bacon is crisp.
Nutrition Facts : Calories 132 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 365mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
BACON-WRAPPED JALAPEñO POPPER DOGS RECIPE BY TASTY
Here's what you need: cream cheese, shredded cheddar cheese, garlic powder, ground pepper, large jalapeñoes, brown sugar, beef hot dogs, bacon, hot dog buns
Provided by Mike Price
Categories Lunch
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine filling ingredients in a medium bowl, and mix thoroughly. Refrigerate at least 15 minutes.
- Cut the ends off the jalapeños, slice in half, and remove the seeds and white flesh from the interior.
- Butterfly the hot dogs.
- Stuff them with a few spoonfuls of the filling.
- Place one jalapeño half over each end of the hot dog, fitting the dogs snugly inside.
- Use two strips of bacon to wrap each jalapeño dog. Secure the bacon at each end with a toothpick.
- Grill the dogs over medium indirect heat until the bacon is crispy, about 10 minutes, turning halfway through. If you don't have a grill, you can bake them in the oven at 400°F (200°C) for 15-20 minutes.
- Remove the toothpicks and serve in buns with your desired toppings.
- Enjoy!
Nutrition Facts : Calories 980 calories, Carbohydrate 35 grams, Fat 71 grams, Fiber 1 gram, Protein 48 grams, Sugar 12 grams
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