Bacon Wrapped Jalapeno Poppers
By: Eleni Saltas
I’m a firm believer that everything tastes better with bacon. I’m also an extreme spice advocate—I love anything with a spicy bite. The more it burns my mouth the better. So, it was only a matter of time before I added these popular appetizers to my blog. These bacon wrapped jalapeño poppers are “Greekified” within the filling, by combining the deliciously salty feta cheese with thick Greek yogurt for a creamy texture. Once the jalapeño is stuffed, wrap a thin strip of bacon wraps around to seal the popper together and sent to the oven.
While jalapeño peppers are what’s standard for this appetizer, you can also spice up or down the pepper to your liking. If you want a hotter bite, use habaneros. For a milder bite, use small poblanos or even mini bell peppers work well. Whatever type of pepper you choose to use, be cautioned that these poppers are addictive and will disappear once served.
- 8 jalapeños
- 16 bacon slices (should be about one package)
- 6 oz feta cheese
- 2 oz Greek yogurt
- 4 green onions, finely sliced
- 2 cloves of garlic, minced
- 16 toothpicks
Step by Step Instructions
Preheat the oven to 425F. Slice the jalapeños in half lengthwise, and remove the seeds and membranes. In a medium bowl, combine Greek yogurt, feta, green onions, and garlic. Mix until well blended.
Fill each jalapeño half with the cheese mixture. Tightly wrap each piece with bacon and secure with a toothpick.
Line a baking sheet with aluminum foil or parchment paper and arrange the bacon wrapped jalapeños.
Bake for 25-30 minutes, until the bacon is cooked through and crisp to your liking. If you like a crisper bacon, set your oven to broil for the last 3-5 minutes. Serve immediately and enjoy!