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Bacon Wrapped Jalapeno Poppers

Patricia Reitz

Bacon Wrapped Jalapeno Poppers - ButterYum

Jalapeno poppers are always a hit, but wrap them in bacon and fahgettaboudit. Your family and friends will beg you to make these again and again. 

Note: to kick up the heat factor, substitute cheddar cheese with pepper jack!

Bacon Wrapped Jalapeno Poppers

Printable Recipe


  • 10 Jalapeno peppers
  • 8 ounces cream cheese, room temperature
  • 4 ounces sharp cheddar or pepper jack cheese, shredded
  • 1/4 teaspoon garlic salt
  • 10 slices bacon (standard thickness)
  • disposable food safe gloves and eye protection suggested


  1. Preheat oven to 400F with the rack in the upper middle position.
  2. Place an oven-safe cooling rack into a rimmed sheet pan.  
  3. Protect hands and eyes with disposable food-safe gloves and goggles.
  4. Wash jalapeno peppers and cut in half lengthwise.
  5. Carefully remove seeds and membranes from each
  6. Jalapeno half (protective goggles are very important here - eyeglasses or even sunglasses will work if you don't have goggles).
  7. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, cheddar or pepper jack cheese, and garlic salt.  
  8. Fill each jalapeno half with the cheese mixture, being sure not to overfill.
  9. Wrap each jalapeno half with a slice of bacon and place on the cooling rack.
  10. Baking in oven for approximately 20 minutes or until the bacon is cooked the way you like it.  If you like your bacon a little more crisp, place it under the broiler for a minute or so.
  11. Remove poppers from oven and allow to cool for 10 minutes before transferring them to a serving platter.   Be sure to have plenty of napkins on hand.

Note: the photos show me wrapping each popper with a half of a slice of bacon, but I failed to consider the fact that bacon shrinks in the oven so from now on I'll use an entire slice of bacon.