Stuffed Jalapenos Recipe

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Stuffed Jalapenos

Karen Hambrick


To think I used to not like jalapenos! A mission's trip to Mexico saved me from such a silly thought. I've read many other recipes and tried some as well and came up with my own rendition of this popular appetizer. I fixed the problem of half crispy/half soggy bacon by cooking it ahead of time and adding it to the cream cheese mixture. Makes for easier preparation!

pinch tips: How to Peel Potatoes





25 Min


40 Min


8 slice
bacon, diced
medium onion, diced
8 oz
cream cheese, room temperature
5 oz
monterey jack or cheddar, shredded
3/4 c
panko bread crumbs
1/3 c
parmesan cheese, shredded
jalapenos, cleaned and halved

Directions Step-By-Step

Cook the bacon and onion together until bacon is crispy. Lay on a paper towel to drain off extra oil.
While the bacon is cooking, remove stems from the jalapenos then cut them in half and remove seeds and ribs. If you don't do this they will be very spicy!! I also used gloves while doing this step to save my hands from burning later.
Stir the softened cream cheese, bacon, onion and monterey jack cheese in a bowl until combined.
Combine in a separate bowl the bread crumbs and parmesan cheese.
Fill each jalapeno half with a spoonful of the filling and then dip the cheesy side into the bread crumb mixture. Place the halves on a foil or parchment lined baking sheet. Cook in a 350 degree oven for 30-45 minutes or until crumbs become golden brown.

About this Recipe

Course/Dish: Vegetable Appetizers
Other Tag: Quick & Easy