Easy Cajun Style Bacon Wrapped Jalepeno Poppers Recipes

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.

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.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray.
• In a medium bowl, mix together the cream cheese, Cheddar, cilantro, salt, pepper and green onions.
• Fill each jalapeno half with a heaping teaspoon of the cream cheese mixture. Wrap the bacon tightly around the jalapenos, overlapping slightly.
• Place the wrapped jalapenos, cheese-side up and spaced 1-inch apart, on the prepared baking sheet. Refrigerate for 30 minutes.
• Transfer to the oven and bake until the bacon is crisp, about 25 minutes.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat the oven to 400 degrees F and set a wire rack on a rimmed baking sheet. Cut the cheddar into 24 small sticks that will fit inside the jalapenos. Stuff 1 cheese stick into each jalapeno half.
• Wrap the bacon tightly around the jalapenos, slightly overlapping. Arrange 1 inch apart on the rack, cheese-side up. Bake until the bacon is crisp, about 25 minutes.
• You can make these poppers up to 2 hours ahead and keep at room temperature. Reheat at 350 degrees F until hot, about 20 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.,

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.