I also tested these jalapeño poppers by par-baking the bacon. This is good if you like it SPICY. I baked the half slices of bacon (here are more details on how to bake bacon) for about 5-7 minutes at 400, until they were halfway cooked. Then I wrapped them around the jalapeños and secured with a toothpick and baked for only 15 more minutes. If you choose this method, your jalapeños will be much firmer, which makes dipping easier, but also makes the poppers way more spicy. Up to you! We hadn’t even smelled any smoke yet, and we were standing literally 2 feet from the oven. I’m sure we would have eventually, but can I just say, thank goodness for smoke detectors! Go check your batteries! Well I might say yes to blowing out jalapeño-popper-candles instead of birthday-cake-candles on my birthday next year. These poppers are that good. (But really I’m lying. I want the jalapeño poppers AND a cake on my birthday please. Eric. Take notes.) These poppers are good served warm or room temperature, so they are perfect for setting out and forgetting about it at a holiday get together. One less thing to worry about! These poppers are really easy to make. I like to use a serrated knife to cut the thick membrane at the top, and then use a spoon to finish scraping the rest out. Do yourself a favor and buy some disposable gloves. Have you ever chopped a jalapeno and then rubbed your eye? It’s so painful!! The left pepper in the left photo is an example of a jalapeno that has not had the membranes removed very carefully. (On the right of the left photo is a very well seeded jalapeno.) The more membrane and seeds you leave in, the hotter your poppers will be! Remember not to overstuff your jalapenos, or the filling will all spill out while baking! But then you get to eat the crispy cheesiness left on the pan, so maybe this is not a bad thing. To all my keto friends: no need to change a thing on this recipe! It is the perfect keto snack! Ready to store for baking later! Make Ahead Freezer Instructions: After you have wrapped the poppers in bacon and toothpicked them, you can store them in a ziplock or other airtight container and freeze for up to 3 months. When you are ready to bake, let them sit out of the freezer for 30 minutes, then bake as directed. Your bake times will be a little longer, start checking them at around 20 minutes. These poppers are perfect for making ahead for a party! Store leftover bacon wrapped jalapeno poppers covered in the fridge. You can reheat them in the microwave, or for crispier bacon, reheat on a pan in the oven at 350 for about 15 minutes until heated through. Facebook | Pinterest | Instagram 10 Easy Holiday Appetizers « these are all good for dipping in ranch. Everybody’s favorite :) Easy Homemade Guacamole « like, SO EASY. Carol’s Legendary 7 Layer Dip « I’m telling you, legendary. It’s the mayo in the sour cream layer that does it. Copycat Chili’s Queso Dip (Slow Cooker) « this stuff disappears so fast. You won’t believe it. Bacon Wrapped Pineapple with Honey Chipotle Glaze « Bacon wrapped magic! Jalapeño Popper Cheesy Bread with Bacon « Basically, these poppers, plus bread. What is not to love here. How to Make Authentic Pico de Gallo « one of the best ways to eat jalapenos. Amen. Keto Cheddar Jalapeño Muffins from All Day I Dream About Food Fresh Jalapeño Relish from Cookie and Kate Quick 10 Minute Pickled Jalapeños from Gimme Delicious
