Emily’s Bacon Wrapped Jalapeño Poppers

This is a friend's recipe that I had to steal. Emily brought these to our work potluck and I've been in love ever since. I hate jalapenos, but anything wrapped in bacon is good in my book. At first, I thought they'd be too much and too spicy but it turns out they're probably the best party food you can have! You're going to have to be glutenous with these bad boys when you make them  because they will be gone before you know it. We had these for Thanksgiving this year and they were to die for! Thank you Emily!! You know how much I love these.

INGREDIENTS:

• 12 fresh jalapeño peppers
• 8 ounces cream cheese, softened to room temperature
• 1 cup shredded cheddar cheese
• 1 clove garlic, chopped
• 1/2 teaspoon smoked paprika
• 12 slices bacon, cut in half
• 24 toothpicks

DIRECTIONS:

1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper. Place a baking rack on top of the baking sheet.
2. Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. Salt to taste - I add just a pinch. 
4. Spoon filling equally among all 24 jalapeño halves.
5. Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. 
   
6. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. *Turn the oven to broil for the last minute or two to get things extra crispy.
7.  Serve immediately. 
8. Cover leftovers and keep in the refrigerator for up to 4 days.
9. Make ahead tip: Jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.

 

Adapted from Sally's Baking Addiction