Bacon-Wrapped BLT Jalapeno Poppers
Take your jalapeno poppers to the next level with this delicious BLT filling.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 20 poppers
- 8 oz cream cheese Can substitute Neufchatel, but do not use fat free
- 1 cup cheddar cheese, shredded
- 10 jalapeno peppers
- 20 slices bacon
- 1 pkg Mad Dash Mixes BLT Dip Mix
Preheat oven to 400 F. Line a large baking sheet that has sides with parchment paper. Set baking racks in the pan and spray with cooking spray.
Prepare jalapeno peppers by cutting them in half lengthwise then remove the inner membranes and seeds. You may want to wear gloves to protect your skin from the oils of the pepper.
In a medium mixing bowl, combine cream cheese, cheddar cheese, and BLT Dip Mix. Stir until completely combined.
Spoon the filling into the pepper halves so that the filling is level with the top edge of the pepper. Don't overfill the peppers.
Wrap one slice of bacon around each pepper half. You can secure the bacon with a toothpick if desired, but that's not necessary if you use thinly sliced bacon. Place wrapped peppers on the prepared rack, dip side facing up.
Bake for 20-25 minutes, until the bacon is crispy. Serve immediately. Store any unused poppers in the refrigerator.
Nutrition facts calculated using full fat cream cheese.
Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. It is calculated using WP Ultimate Recipe and we remove erythritol and xylitol from the final carb count because that is how THM calculates carbs. Please refer here for our complete Nutritional Disclosure.
Calories: 160kcal | Carbohydrates: 2g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 227mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 1mg