Sarah-Made Bacon Jalapeno Poppers

Buy the biggest jalapenos you can find. Each jalapeno makes 2 poppers, since you’ll cut them in half and scrape the seeds out. I wear gloves when making these. Very messy and jalapeno burns.

For filling each half with cream cheese (softened), I use a silicone spreader made for peanut butter and jelly….if you don’t have something like that, I’m sure a regular knife will work too. Fill them up completely and scrape the surface flat.

You need to use thin bacon. I use Costco Kirkland Signature bacon for these, because the slices are perfect. In any case, run the closed pack of bacon under hot water for a minute to make the slices pliable before wrapping.

Take one slice of bacon and begin wrapping each of the halves. Start from the widest part of the pepper (the top) and sort of just stretch and wind the bacon around the pepper until the last little bit – it needs to be on the bottom so that it doesn’t unravel during cooking.

Bake at 400° until the bacon is cooked to your liking. I prefer crispy, so it’s usually 30 – 45 min or so. Do not turn them or move them during baking. You may need to dump the grease once….depending on how many are on the cookie sheet (with sides). Use tinfoil. I suppose you could use parchment paper, but I haven’t tried that yet.

These are the best keto-friendly snacks! I’ve included some before/after pictures and one of a cream cheese-stuffed jalepeno stuffed in chicken breast and wrapped with bacon. Because these are also amazing!