Jalapeno Bacon Poppers
These little jalapeno poppers are wrapped in bacon and have a little extra kick to them with a hint of adobo and smoked paprika. It's heat to the max with these little beauties.
Servings: 16
Calories: 113kcal
Ingredients
- 16 jalapeno peppers, cut in half lengthwise
- 8 ounces cream cheese, softened
- 3.5 oz chipotle in adobo pepper, cut into tiny pieces, as small as possible (sold in 7 oz cans so I used half a can)
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- ½ pound bacon, slices cut in half
Instructions
- Preheat oven to 375 degrees F.
- Line a cookie sheet with parchment paper, set aside.
- Cut jalapeno peppers in half, lengthwise. Scrape seeds and core out and discard.
- In a small bowl combine cream cheese, chipotle pepper in adobo, smoked paprika, salt and pepper. Mix well.
- With a small spoon smooth the mixture into the inside of each jalapeno. Wrap each piece with a strip of bacon. Secure with a toothpick.
- Pop in the oven for 20 to 30 minutes, depending on the size of your peppers. Mine were done in about 25 this time around.
- Remove from the oven.
- Serve with a big old spicy smile.
Video
Notes
You can totally tailor these to you own taste. We love heat so these work for use. If you need to dial it back you can leave out the chipotle in adobo and the smoked paprika.
These are also really good if you cook bacon and chop it into tiny pieces to put in the cream cheese. We also like tiny little bits of other peppers in ours, so we finely dice red or green peppers to add in.
Nutritional information is a rough estimate. Results can vary depending on ingredients and products.
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Nutrition
Calories: 113kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 243mg | Potassium: 94mg | Sugar: 1g | Vitamin A: 465IU | Vitamin C: 17.2mg | Calcium: 18mg | Iron: 0.3mg