Maple Bacon-Wrapped Jalapeño Poppers (in oven)


Elevate your bacon-wrapped jalapeño poppers with a glaze of maple syrup before baking to create the most epic sweet, savory, and spicy flavor profile.

When you think of a classic bacon-wrapped jalapeño poppers recipe, you think of sliced jalapeño stuffed with cream cheese and then wrapped with bacon. Well, we’re here to share our secret that takes these from delicious to EPICALLY delicious.

The answer? Maple syrup! Before roasting in the oven at 400ºF, brush a little maple syrup on top of the bacon. I kid you not, it is life-changing. The slight sweetness brings out the savoriness of the bacon and pairs beautifully with the stuffed jalapeños.

What You Need for Bacon Wrapped Jalapeño Poppers

  • Jalapeños
  • Cream cheese
  • Greek yogurt
  • Garlic powder
  • Thick-cut bacon
  • Maple syrup

You’ll notice that we also used a little Greek yogurt, which is different than the classic variation. It makes the filling so creamy!

The ingredients for a bacon and jalapeno enchilada.

Variations

  • Make it spicier: instead of pitting the jalapeños completely, leave some seeds, which will add some spice.
  • Use a flavored cream cheese: get fawncy and use a veggie cream cheese or really whatever you have on hand.
  • Swap the maple for honey: we’ve also made these with a drizzle of honey instead of maple and it’s delicious. PS: try our hot honey for a spicer twist!
A collection of step-by-step photos demonstrating the process of preparing jalapeno poppers.

Can you make bacon wrapped jalapeño poppers in the air fryer?

Spray the bottom of your air fryer basket and then place the poppers on top. Make sure not to overcrowd the basket. Air fry at 400ºF for 15 minutes. Check the bacon and continue cooking until it reaches the desired texture.

Bacon-Wrapped Appetizers

Bacon wrapped jalapenos on a plate.

Make-Ahead Directions

You can absolutely make these the day before. Just assemble these jalapeño poppers on a baking sheet and then cover it with plastic wrap. Refrigerate overnight. When you’re ready to cook, follow the baking directions in the recipe card.

Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Bacon wrapped jalapenos with dipping sauce on a plate.

Serving Suggestions

We love serving these bacon-wrapped jalapeño poppers as finger food at Thanksgiving, on game day, or for any other holiday. You can serve them on their own, but we love dipping them in our Roasted Garlic Caramelized Onion Dip.

Ingredients

  • 6 medium/large jalapeño peppers
  • 4 oz. cream cheese softened
  • ¼ cup plain 2% Greek yogurt
  • ¼ teaspoon garlic powder
  • 6 strips thick-cut bacon halved
  • 1 tablespoon maple syrup

Instructions 

  • Preheat the oven to 400℉.

  • Cut each jalapeno in half lengthwise and remove the seeds and white pith pieces. Set aside. We recommend wearing gloves, if you have them as sometimes jalapeños can be super spicy.

    A person cutting a jalapeno pepper with a spoon.
  • In a small bowl add the cream cheese, Greek yogurt, and garlic powder. Stir to combine. Transfer the mixture to a plastic baggie and cut the tip of the bag in one corner.

    Whipped cream in a bowl with a spoon.
  • Pipe about 1 tablespoon of the mixture into each jalapeño half.

    A person drizzling cream on green peppers on a plate.
  • Wrap 1 piece of bacon around each jalapeño, making sure the seam meets on the backside of the jalapeño. Place them seaside down on a baking sheet.

    Bacon wrapped peppers on a baking sheet.
  • Brush the tops of the poppers with maple syrup.

    Bacon wrapped jalapenos on a baking sheet.
  • Bake for 30-40 minutes or until the bacon is crispy and the jalapenos are cooked.

    Bacon wrapped jalapenos on a baking sheet.
  • Serve immediately.

Tips & Notes

  • Make these spicier by not removing all of the seeds and white pith.
  • Skip the sweetness by skipping the maple syrup.
  • These can be assembled a day ahead and baked before serving.
  • This recipe was updated on November 9, 2023.

Nutrition facts

Calories: 124kcal Carbohydrates: 4g Protein: 3g Fat: 10g Fiber: 0.3g Sugar: 2g

Photography: photos taken in this post are by Erin from The Wooden Skillet.





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