Pioneer woman bacon wrapped jalapeno thingies is an easy 3-ingredient appetizer made with jalapeños, cream cheese and bacon, ready in under an hour. It’s a crowd-pleaser for game day parties, Fourth of July cookouts or summer potlucks, since you can prep them ahead and bake before serving.
The step that decides everything is scraping out the seeds and white membrane from each jalapeño, because that controls how much heat hits every bite. Skip it and the peppers will be too fiery for most people, so take an extra minute with a small spoon to clean each half.
This recipe skips the breading and deep fryer entirely, so the bacon delivers all the crunch while the cream cheese stays soft inside. Baking at 375°F also keeps the jalapeño slightly firm instead of turning it to mush, which gives you a real snap in every bite.
Pioneer Woman Bacon Wrapped Jalapeno Thingies
Course: AppetizerCuisine: American, SouthwesternDifficulty: Easy10
servings30
minutes25
minutes345
kcalCrispy bacon wraps around cream cheese-stuffed jalapeño halves before baking until the filling gets warm and gooey inside each pepper.
Ingredients
20 whole fresh jalapeños, 2 to 3 inches in size
2 8-oz. packages cream cheese, softened
1 lb. thin (regular) bacon, sliced into thirds
Directions
- Prep the peppers: Slip on latex gloves if you have them, then cut the jalapeños in half lengthwise and scoop out the seeds and white membrane with a small spoon.
- Fill and wrap: Smear softened cream cheese into each jalapeño half, then wrap each one with a piece of bacon (a third of a slice) and secure it with a toothpick pushed through the bacon and pepper.
- Set up for baking: Place a wire rack on a baking sheet, then arrange the wrapped jalapeños on the rack so air circulates and the bacon crisps on all sides.
- Bake until golden: Bake in a 375°F oven for 20 to 25 minutes, pulling them before the bacon shrinks tight enough to squeeze cream cheese out of the peppers.
- Finish under the broiler: If the bacon isn’t crisp enough after baking, turn on the broiler for a few minutes while keeping a close eye on them, since they can burn quickly.
FAQs
Can I use a different cheese instead of cream cheese?
You can swap in goat cheese or shredded pepper jack for a different flavor, since both melt well inside the pepper. Stirring in some shredded cheddar with the cream cheese also works if you want a sharper taste.
How do I store leftover bacon-wrapped jalapeno thingies?
Keep leftovers in an airtight container in the fridge for up to 3 days, then reheat in a 375°F oven for about 10 minutes. Placing them on a wire rack helps the bacon crisp back up, since microwaving just makes it chewy.
Can I prep these ahead of time before baking?
You can stuff and wrap them up to a day ahead, then cover the sheet pan with plastic wrap and refrigerate. Just add a couple of extra minutes to the bake time since they go into the oven cold.
Can I make these on a grill instead of in the oven?
Set your grill to medium heat around 375°F, then cook them in a grill basket for about 20 minutes with the lid closed. The smoke adds another layer of flavor to the bacon, so this is worth trying if you have the grill going.
Why did my bacon not get crispy?
Thick-cut bacon needs more time to render, so always use regular thin-sliced bacon for this recipe. Placing them on a wire rack over a sheet pan helps too, since air hits the bacon from all sides rather than sitting in grease.
