It’s Super Bowl weekend! Which means Super Bowl party time. That naturally leads to all of the fun Super Bowl foods – bacon wrapped jalapenos, potato skins, foods purposely shaped like footballs. I am stoked. I am also stoked about bringing these 4-ingredient (and amazing) Cream Cheese Stuffed Bacon Wrapped Jalapenos to the party. These have been a low carb staple in our house for a long time, so this post is long overdue.
Coring the Jalapenos
I have definitely had my fair share of spicy jalapenos. When preparing the jalapenos, WEAR GLOVES!
I learned the no-glove lesson the hard and embarrassing way with poblano peppers. I cored and chopped about 10 poblanos – which are generally mild – without gloves, washed my hands, and then gave the skin just under my nose a good scratch (it was allergy season). Words cannot describe the burning sensation that ensued for about an hour. Let’s just say I sat on the couch with a tub of sour cream that I constantly smeared on my skin to cool the burn. Anyway, lesson learned – I will always wear gloves when handling any pepper that’s hotter than a bell!
Back to the jalapenos. Got your gloves? Great! Next, slice off the tops and cut the peppers in half. Then grab a small spoon and dig out the ribs and seeds. After that’s done, give the peppers a good rinse. If you don’t like your peppers as mild as I do, leave some of the seeds and vein in the pepper. I am a wimp sometimes when it comes to fresh jalapeno heat.
Stuffing & Baking
Once the peppers are cut and cleaned, mix the cream cheese and chives in a bowl. I like to pipe my cream cheese mix in with a piping bag. Scooping it into the peppers with a knife or spoon with work just as well.
When you’re all done with that, wrap each piece with half a piece of bacon. When I have a giant pepper (or want some extra bacon), I wrap a few of the jalapenos in a whole piece of bacon. Use your discretion on the jalapeno-cream cheese-bacon ratio. Once wrapped and ready, it’s time to pop them in the oven. A helpful trick I learned – bake them on a cookie cooling rack (like pictured below). It will help the bacon get nice and crisp!
Cream Cheese Stuffed Bacon Wrapped Jalapenos
Bacon, cream cheese, chive and jalapeno are married in this low carb appetizer of Bacon Wrapped Jalapenos, perfect for a Super Bowl party!
- 12 whole jalapenos
- 12 slices bacon Oscar Mayer Hardwood Smoked recommended
- 12 oz cream cheese Philadelphia recommended
- 1 oz chives fresh, finely chopped
Preheat the oven to 375 degrees.
On a cutting board, slice the heads off the jalapenos and discard. Slice the jalapenos in half lengthwise, remove the seeds and ribs and discard. Leave a little rib if you like them hot. Rinse the jalapenos in a strainer and set aside.
In a separate bowl, combine the cream cheese and chives until well mixed. Spoon or pipe the mix into the halved jalapenos.
Grab your 12 slices of bacon, and cut them in half. Wrap each jalapeno with half a piece of bacon.
Obtain a baking sheet and square grate if you have one. Disperse all of the jalapenos onto the grate and bake in the oven for 35 minutes, or until the bacon is thoroughly cooked. *If you don't have a grate, line the baking sheet with foil and parchment on top of the foil. Bake directly on that.*
Remove from the oven. Remove the jalapenos with tongs to a serving platter or plates. Enjoy!
Optional - serve with ranch.
Nutrition Information per Jalapeno Half:
Calories: 75; Total Fat: 7 g; Saturated Fat: 4 g; Trans Fat: 0 g; Cholesterol: 23 mg; Total Carbohydrates: 1 g; Fiber: 0 g; Sugar: 1 g; NET CARBS: 1 g; Protein: 3 g