Go Back
–+ servings

Maple Bacon Stuffed Jalapenos

Teresa Ambra
This amazing Tex-Mex appetizer stuffs jalapenos with cream cheese & cheddar cheese. Then they'e wrapped in bacon slices. After baking, each jalapeno is drizzled with maple syrup. This mouthwatering recipe is always a hit at tailgating parties, potlucks and backyard barbecues.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Appetizers
Cuisine Tex-Mex
Servings 40
Calories 89 kcal

Ingredients
  

  • 20 large jalapeno peppers seeded, but leave stem on, halved lengthwise
  • 2 8-oz. pkgs. cream cheese softened
  • 2-3 cloves garlic finely minced
  • 4-8 oz. sharp cheddar cheese shredded (I used about 1 cup)
  • 40 slices thinly sliced bacon one slice for every jalapeno half
  • maple syrup about ¼ tsp. for every jalapeno half
  • 80 toothpicks (toothpicks are needed to secure each jalapeno pepper half)

Instructions
 

  • Seed peppers but leave on stem.
  • Soften cream cheese, add garlic.
  • Stuff jalapenos.
  • Sprinkle cheddar cheese on top.
  • Wrap a piece of bacon tightly around each jalapeno half.
  • Secure each jalapeno with toothpicks.
  • Char on very hot grill.
  • Turn heat down.
  • Cook a couple of minutes on each side.
  • Remove from grill and drizzle slowly with maple syrup.
  • Or to cook in the oven: place each bacon-wrapped jalapeno on a rack in a cookie sheet or baking dish.
  • Bake at 350 approximately 45-55 minutes or until bacon is crisp.
  • If desired, turn jalapenos over after 30 minutes to crisp the other side.

Notes

NOTE: When baking these in the oven, the jalapenos must be put on a rack so the peppers don’t lay in the grease. Bake at 350° for 45-55 minutes or for crispier jalapeno peppers, bake at 400° about 35-45 minutes.
NOTE: Caution when seeding jalapenos: Use gloves! Do not wipe your nose, eyes, or breathe in the fumes from the peppers. You may even want to wear a face mask if you are susceptible to allergies.
NOTE: When scraping the seeds out of the jalapenos, make sure you cut close to the stem. Many seeds hide there. If the seeds are left in the jalapenos, most people will not be able to eat them.
NOTE: I used an Oscar Meyer center cut sliced bacon that was very thin. It was perfect for this recipe.
NOTE: This recipe cooked better by cooking about 30 minutes. Then turn the jalapenos over so the other side cooks an additional 20-30 minutes and the bacon gets crispy.
NOTE: My oven runs slow, your oven may accomplish the crispy texture of the bacon more quickly. Start checking after 20 minutes cooking time for each side.
NOTE: It's important that you don't rush the step of drizzling the maple syrup over top of the baked jalapenos. Allow it to sink into the ingredients rather than pour too fast and all of the maple syrup ends up in the bottom of the pan rather than absorbing into the jalapenos.
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 89kcalCarbohydrates: 3gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 169mgPotassium: 60mgFiber: 0.2gSugar: 2gVitamin A: 250IUVitamin C: 4.1mgCalcium: 30mgIron: 0.4mg
Keyword appetizer, bacon, cream cheese, jalapeno peppers, Tex Mex
Tried this recipe?Let us know how it was!