Easy recipe for 3-Ingredient Irresistible Keto Bacon-Wrapped Jalapeno
Make the ultimate party appetizer! Our Irresistible Keto Bacon-Wrapped Jalapeno is a spicy, low-carb snack everyone loves. Learn how
Ingredients
- 16 medium-sized fresh jalapenos about 1.5 lbs
- 8 oz cream cheese full-fat, softened
- 16 slices bacon thin or regular cut
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Carefully halve each jalapeno lengthwise. Using a small spoon, scoop out and discard the seeds and white membranes. (It's recommended to wear gloves when handling jalapenos to prevent skin irritation).
- In a small bowl, lightly whip the softened cream cheese until smooth.
- Spoon about 1 to 2 tablespoons of cream cheese into the hollowed-out cavity of each jalapeno half, filling it completely.
- Wrap each stuffed jalapeno half with one slice of bacon. Ensure the bacon is snug and covers the cream cheese well. If using thicker bacon, you might need to stretch it slightly. Place the wrapped jalapenos seam-side down on the prepared baking sheet.
- Bake for 25-35 minutes, or until the bacon is crispy and golden brown, and the jalapenos are tender. If the bacon isn't crisping to your liking, you can briefly broil for 1-2 minutes at the end, watching carefully to prevent burning.
- Remove from the oven and let cool for a few minutes before serving. Enjoy warm!
Notes
For an extra kick of flavor, mix a pinch of garlic powder, onion powder, or a tablespoon of shredded cheddar cheese into the cream cheese before stuffing. These appetizers can be prepared ahead of time and refrigerated for up to 24 hours before baking. Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or air fryer for best results.
