Forget regular breaded and fried jalapeño poppers, these bacon wrapped jalapeño poppers are the perfect appetizer for any party.
The combination of sweet spice and savory bacon make them irresistible!
As I blankly stared into my fridge one morning, trying to appease the grumbly in my tumbly, I was reminded of the fact that we have been traveling the last few weeks and the contents of our fridge was, well, non-existent.
Butter, Sriracha, Cream Cheese, Jalapeños, Bacon, Lettuce, Coffee-Mate Italian Sweet Cream…wait, what?
Turns out my “empty” fridge conveniently had all the makings of what was sure to be a delicious appetizer for dinner – Sweet & Spicy Bacon Wrapped Jalapeno Poppers.
To be honest with you, I’ve never been a fan of traditional Jalapeno Poppers because they were just too blah for my taste – not spicy, cheesy and the cream cheese filling always seemed to overpower everything.
But what I saw before me was an opportunity to tweak it a bit to make something I thought I would like….and it worked!
If you’re looking for something that is low carb and keto friendly, you may want to try my Sausage Stuffed Keto Jalapeno Poppers recipe.
Jalapeños, halved, seeds removed (or if you’re like me and like it spicy, leave a few in!)
Coffee-Mate Italian Sweet Cream
If you’re wondering why the ingredients list doesn’t have any units of measurement, it’s because it’s all completely up to you really.
Just eyeball about how much cream cheese you think you’ll need to fill the halves of however many jalapeños you halved (I used about 1/4 cup for 6 halves).
The Spicy: Add about a teaspoon of sriracha sauce to cream cheese and stir. Add more to adjust to your level of spicy. (I used about 3 teaspoons).
The Sweet: Add in about a teaspoon of Coffee-Mate Italian Sweet Cream to cream cheese mixture and stir. Once again, feel free to adjust for more “sweet”.
Fill halves, wrap in bacon and bake at 400 for about 15 minutes, depending on the thickness/cut of bacon used.
I highly recommend using a special crisping baking sheet. The holes and air flow allow for a more even cook which is especially helpful with the bacon in this recipe.
I really love the combination of flavors that occurs in each bite here.
Instead of just being gooey cheese in a non-spicy pepper shell, you get a delicious salty/spicy/sweet delight that results in immediate consumption.
I’m really pleased with the sweet creamy flavor the Coffee-Mate provided and feel like it could be a great secret ingredient to many more upcoming recipes…stay tuned!
- 6 Jalapeños, halved, seeds removed (or if you’re like me and like it spicy, leave a few in!)
- 6 Bacon slices
- 1/2 cup cream cheese
- 2-6 tsp sriracha sauce
- 2 tbsp Coffee-Mate Italian Sweet Cream
Create your cream cheese mixture by adding the sweet and the spice below
- The Spicy: Add about a teaspoon of sriracha sauce to cream cheese and stir. Add more to adjust to your level of spicy. (I used about 3 teaspoons).
- The Sweet: Add in about a teaspoon of Coffee-Mate Italian Sweet Cream to cream cheese mixture and stir. Once again, feel free to adjust for more “sweet”.
Cut jalapenos in half lengthwise and remove seeds.
Cut bacon slices in half.
Fill one half of jalapeno with cream cheese mixture and wrap it in bacon.
Place them on a baking sheet and bake at 400 for about 15 minutes, depending on the thickness/cut of bacon used.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 272mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 3g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.