Best 2 Bacon Cheddar Jalapenos Recipes

In the realm of culinary delights, few appetizers can rival the irresistible combination of crispy bacon, sharp cheddar cheese, and the fiery kick of jalapeños. These Bacon Cheddar Jalapeños are not just a snack; they are an explosion of flavors that will tantalize your taste buds and leave you craving more.

This recipe provides three variations to suit every palate and dietary preference:

1. **Classic Bacon Cheddar Jalapeños:** This traditional version features a perfect balance of smoky bacon, melted cheddar cheese, and a touch of heat from the jalapeños. Wrapped in crispy wonton wrappers and baked to perfection, these classic bites are a crowd-pleaser at any gathering.

2. **Creamy Spinach and Artichoke Bacon Cheddar Jalapeños:** For those who love a creamy and flavorful twist, this variation incorporates a luscious filling of spinach, artichoke hearts, and a hint of garlic. Wrapped in flaky puff pastry and baked until golden brown, these jalapeños offer a delightful combination of textures and flavors.

3. **Keto Bacon Cheddar Jalapeños:** This low-carb option is perfect for those following a ketogenic diet. Using almond flour and cream cheese as the base, these jalapeños are filled with a savory mixture of bacon, cheddar cheese, and a touch of jalapeño heat. Baked until crispy, they provide a satisfying snack that won't compromise your dietary goals.

These Bacon Cheddar Jalapeños are incredibly versatile and can be customized to your liking. Feel free to adjust the amount of jalapeños or add other ingredients like crumbled sausage, diced bell peppers, or a sprinkle of your favorite seasonings. Whichever variation you choose, these jalapeño poppers are sure to be a hit at your next party or gathering.

Let's cook with our recipes!

CORN, BACON AND CHEDDAR PIE WITH PICKLED JALAPEñOS

Corn, Bacon and Cheddar Pie With Pickled Jalapeños image

Corn kernels make this quiche-like pie juicy-sweet. Bacon, jalapeño and quick-pickled onions make it deeply savory, and a custard of sour cream, eggs and Cheddar adds a delightfully gooey texture. A touch of cornmeal in the dough makes the crust extra crunchy, and its corn flavor echoes the filling. You can bake this in the height of corn season with fresh kernels, or in the depths of winter with frozen. It will be just as richly satisfying any time of the year.

Provided by Melissa Clark

Categories weekday, pies and tarts, main course

Time 2h

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 cup/130 grams all-purpose flour, plus more for rolling
1/4 cup/40 grams cornmeal
1/4 teaspoon fine sea salt
1/2 cup/115 grams cold unsalted butter (1 stick), cubed
3 to 6 tablespoons ice water
1 small red onion
1 tablespoon fresh lime juice
1/2 teaspoon fine sea salt, plus more as needed
Pinch of granulated sugar
4 ounces bacon (4 slices), diced
1 1/2 cups fresh or frozen corn kernels (from 2 small ears if fresh)
2 tablespoons chopped pickled jalapeño, plus more slices for topping
1 cup heavy cream
1/2 cup sour cream or plain Greek yogurt
3 large eggs
3/4 cup coarsely shredded sharp Cheddar (3 ounces)
3 tablespoons chopped parsley

Steps:

Prepare the crust: In the bowl of a food processor fitted with the blade attachment, or in a large bowl, pulse or mix together flour, cornmeal and salt until combined. Add butter, and either pulse or use your finger to smoosh it in until butter is the size of lima beans. Add ice water, 1 tablespoon at a time, and pulse or mix just until dough comes together. There should still be large flecks of butter left in dough. Shape dough into a disk and wrap in plastic wrap. Refrigerate at least 1 hour before baking. (Dough can be made up to 5 days ahead.)
On a lightly floured surface, roll out dough into a 12-inch circle. Transfer dough to a 9-inch pie plate; trim and crimp edges. Chill for 30 minutes.
Heat oven to 425 degrees. Prick the bottom of the pie with a fork. Line with foil or parchment paper and fill with pie weights, dried beans or rice. Bake for 15 minutes. Remove foil or paper and pie weights or beans. Bake until pale golden and dry to the touch, about 5 to 7 minutes more. Reduce oven temperature to 375 degrees.
While crust is chilling and baking, prepare the filling: Cut red onion in half across the equator (not root to stem), then from the center, cut out two very thin, round slices. Separate onion slices into rings and put them in a bowl with lime juice and a pinch each of salt and sugar. Set aside while you assemble the rest of the tart. Coarsely chop remaining onion and set aside.
Scatter bacon in a cold 12-inch skillet. Turn heat to medium, and cook until the bacon is golden and the fat has rendered, 10 to 14 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate. Leave fat in the skillet.
Stir chopped onion into pan with bacon fat and place over medium heat. Sauté until golden-edged and translucent, about 6 minutes. Stir in corn, 1/2 teaspoon salt and chopped pickled jalapeño. Cook until corn is tender, 2 to 5 minutes.
Remove from heat and scoop 1/2 cup corn mixture into a blender. Add cream, sour cream and eggs. Blend until you get a thick purée. Using a spatula, scrape corn purée back in pan with whole corn kernels, and stir in 1/2 cup Cheddar, the parsley and the cooked bacon. Scrape into baked pie shell.
Top filling mixture with pickled red onion slices and jalapeño slices. Sprinkle with remaining 1/4 cup Cheddar.
Bake until puffed, golden and just set, 35 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

BACON CHEDDAR JALAPENOS

Bacon Cheddar Jalapenos image

Take these cheesy, fiery appetizers straight to the grill so you can add a touch of smoke. We pass them with bowls of guacamole and sour cream. -Wayne E. Barnes, Montgomery, Alabama

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 5

Ingredients

1 cup shredded cheddar cheese
3 ounces cream cheese, softened
24 jalapeno peppers (3 inches)
12 bacon strips, halved
Optional: Guacamole and sour cream

Steps:

In a small bowl, mix the cheddar and cream cheese. Cut and discard tops from jalapenos; remove the seeds. Fill each with 2 teaspoons cheese mixture. Wrap each pepper with a bacon piece; secure with a toothpick., Grill jalapeños, covered, over medium heat 8-10 minutes or until bacon is crisp, turning frequently. If desired, serve with guacamole and sour cream.

Nutrition Facts : Calories 56 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 116mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

Tips:

Use high-quality bacon for the best flavor. Thick-cut bacon works well for this recipe.
If you don't have fresh jalapeños, you can use canned or pickled jalapeños. Just be sure to drain them well and remove the seeds if you don't want them to be too spicy.
You can adjust the amount of cream cheese and cheddar cheese depending on your preference. If you like a cheesier filling, add more cheese. You can also crumble the cream cheese instead of using a spread to make it easier to spread onto the bacon.
If you're using wooden skewers, be sure to soak them in water for at least 30 minutes before using them. This will help to prevent them from burning.
Cook the bacon-wrapped jalapeños until the bacon is crispy and the cheese is melted. Depending on the thickness of your bacon, this could take anywhere from 15 to 20 minutes.

Conclusion:

Bacon-wrapped jalapeños are a delicious and easy-to-make appetizer that is perfect for any occasion. They are sure to be a hit at your next party or gathering. With just a few simple ingredients, you can create a tasty and crowd-pleasing snack that everyone will love. So next time you're looking for a quick and easy appetizer, give bacon-wrapped jalapeños a try!