Bacon Wrapped Stuffed Jalapeños Recipe

halve and seed

Preheat oven to 400°F (205°C). Wearing gloves if preferred, cut each jalapeño lengthwise down the middle and remove seeds and membranes with a small spoon or paring knife to reduce heat. Rinse and pat dry. Set hollowed halves aside on a tray, cavity up.

In a medium bowl, combine softened cream cheese and mayonnaise. Beat with a fork or small whisk until smooth and lump-free.

Fold in the grated sharp cheddar, chopped pimentos, smoked paprika, garlic powder, onion powder, hot sauce (if using), kosher salt, and black pepper. Mix until evenly distributed. Taste and adjust seasoning — add a pinch more salt or a dash more hot sauce if desired. The mixture should be thick but spreadable.

Using a small spoon or piping bag (or a zip-top bag with the corner snipped), fill each jalapeño half with the pimento cheese mixture, mounding slightly but not overstuffing to avoid spilling during cooking.

Cut each bacon slice in half crosswise (you will have 16 pieces). Take one bacon half and wrap it around the outside of a stuffed jalapeño half, covering the seam and leaving the cheese-filled cavity mostly covered. Secure the bacon by inserting a soaked toothpick through the bacon and jalapeño into the other side. Repeat for all jalapeños.

Arrange the wrapped jalapeños on a wire rack set over a rimmed baking sheet (this allows fat to drip away). Bake in the preheated 400°F (205°C) oven for 18–22 minutes, rotating the pan once halfway through, until bacon is crisped to your liking and cheese is bubbly. If bacon is not crisp enough, broil on high for 1–2 minutes watching closely to prevent burning.

Alternative: To grill, preheat grill to medium-high (about 400°F/205°C). Place jalapeños over indirect heat with the lid closed and cook 12–18 minutes, turning occasionally, until bacon is crisp and cheese is hot. Move briefly to direct heat if you want extra char, watching carefully to avoid flare-ups.

Remove toothpicks before serving or leave if preferred and warn guests. Let jalapeños rest 2–3 minutes to set slightly (cheese will be very hot). Transfer to a serving platter and serve warm. Optional: garnish with a sprinkle of chopped chives or extra smoked paprika.