by Reese Millridge

I don’t know about you, but sometimes, in my house, I feel like a short order cook.  Hamburgers range from the consistancy of a hockey puck to so bloody you’d think it was a crime scene.  Eggs are eaten so runny I don’t know why we even bother to cook them or so dry if you turned on the ceiling fan they would disappear like dust. Bacon Wrapped Jalapenos offer the same challenge.

There are four people in my family and each has a very different preference when it comes to food.  One of us likes our food so hot it makes the rest of us sweat and beg for mercy.  One only tolerates a hint of heat, she very often passes on the dish, but she will eat Bacon Wrapped Jalapenos with an ingredient added just for her.

Jalapeno peppers, cheese and bacon – do I really have to say more?

The following recipe is for what I would call average heat, average for a jalapeno that is.  After the recipe I will tell you how I alter them for my family members.

You can bake these directly on a baking sheet, but I suggest you bake them on a rake on a baking sheet. Cooking them slightly raised will keep them from floating in the bacon grease. For such an easy dish they are a bit time consuming and messy to assemble, but oh are they worth it.



  • 10 whole jalapenos.
  • 8 oz of cream cheese, softened
  • 1/2 pound bacon, sliced in half


  1. Preheat oven to 350 degrees.
  2. Cut jalapeños in half, length-wise.
  3. Remove seeds and ribs.
  4. Fill each half with softened cream cheese.
  5. Wrap the jalapeños with the sliced bacon.
  6. Secure bacon in place with toothpicks.
  7. Bake for 20-25 minutes or until bacon is done to your liking.
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As I said before, sometimes I feel like a short order cook.  We have a whole routine for making these in our home.  First we divide the rake in half with a thin strip of aluminum foil.  Then we separate one half of it in half again.  After going through the effort of accomodating taste buds it is important not to mix them up. I could simply use different colored toothpicks, but I never have them.

For the ‘can’t you make these hotter’ member of our family we leave the seeds and ribs in the pepper (just writing that makes me sweat).  For our little lightweight we add honey to the cream cheese, about one teaspoon for each jalapeno half. I’m not sure if it cuts the heat or just disguises it, but either way it makes them edible for her and adds a delicious twist on the dish.

You can make these with any cheese or combination of cheeses that you wish. Sometimes when no one else is home I make these for myself using a whole slice of bacon for each jalapeno half, it is bacon after all and if some is good, more is better.


Eat and Enjoy

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