Jalapeno Poppers

[donotprint]I made these cute little poppers from the new Pioneer Woman cookbook, and they were a snap to make, and I really, truly did want to eat every single last one of them my own self…and I actually did eat two of them. But these are SPICY little numbers, and after two of them my eyes were watering just a little. However, anyone who really knows me will tell you that despite my Mexican chocolate chip cookies, I am pretty much a total wimp when it comes to anything with any sort of spicy kick to it, and therefore the wonderfully spicy Southern husband is a much better judge of this particular recipe. And so I asked him for a quote to put in today’s post. Here it is:

“These jalapeno poppers popped for me!! Mingling the taste of the cheese, bacon & spicy peppers took me back to my southern roots, where we always looked forward to a nice spicy snack or meal, usually involving bacon & barbeque.”

And I can confirm this by saying I put these down next to him while he was watching the football game last weekend (WHAT is going on with the Giants??? Can someone explain this to me??) and 2 seconds later the plate was empty. And the dog was in the other room.

So if you are a fan of fun, spicy finger food, these are most definitely for you. A word to the wise on preparing these or anything else involving a jalepeno pepper. WEAR GLOVES. I am not kidding. As I pointed out in my corn salad post last summer, if you don’t, and a few hours later you rub your eyes (or take out your contact lenses, even worse)…I don’t even want to think about it.

Okay then! Now go make them for the spiciest person you know.

JALAPENO POPPERS, adapted from The Pioneer Woman Cooks [/donotprint]

Jalapeno Poppers
  • 18 fresh jalapenos
  • 1 8 ounce package cream cheese
  • ½ cup grated cheddar cheese
  • 1 green onion, sliced
  • 18 slices bacon, cut in half
  • ¼ cup bbq sauce
  1. PUT ON GLOVES! (I get the box of latex surgical gloves at CVS. They are perfect for this sort of thing).
  2. Cut the jalapenos in half length-wise and take out the seeds and membranes with a spoon or your gloved fingers.
  3. Combine the cream cheese, cheddar and onion in a bowl until combined.
  4. Stuff each jalapeno half with cheese mixture.
  5. Wrap each bacon half-slice around the pepper and secure with a toothpick.
  6. Brush with bbq sauce.
  7. Now and only now may you remove the gloves.
  8. Bake in preheated 275 oven for one hour or until bacon is cooked and sizzling
  9. Can be served hot or at room temperature, if they last that long.


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  1. Nutmeg Nanny says:

    These look super delicious! The bacon wrapped around the jalapeno is calling my name :)

  2. It is very interesting for me to read that post. Thanx for it. I like such themes and everything that is connected to them. I definitely want to read more on that blog soon.

  3. thank you for posting. these look easy and delicious. thanks also for letting me know where to get the gloves – I had no clue! Really love your blog. I made the chicken shepherd's pie and a co-worker just smelled it and asked for the recipe :)

  4. Is there a certain bbq sauce you use. Flavor wise?

  5. Kate Morgan Jackson says:

    Honestly, I use whatever happens to be in my fridge at the moment, and we always have some because we are always picking up interesting NEW ones. Right now I have a super-spicy one called (I am not kidding) "Burnt Sacrifice Judgement Day Sauce." You can find it at http://www.burntsacrifice.com. Yum.

  6. Jalapeno poppers are my dad's and hubby's all time favorites. I will try this later tonight and surprise them with this new twist. They will surely love it!

  7. I find that in the time it takes to properly cook the bacon the cheese goes away…
    What am I doing wrong?

    • Hmmm – I’m guessing you are liking your bacon crispy. I would try precooking it a little (so that it is about halfway cooked but still flexible) before wrapping the poppers, and see how that works for you?


  1. […] Bacon-wrapped jalapeños stuffed with cheddar, cream cheese, and scallions. Clearly not authentic but hey, we said Mexican-inspired, right? Get the awesome recipe here. […]

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