Best Philadelphia Cream Cheese Bacon Jalapeno Peppers Recipes

BAKED JALAPEñO POPPERS

Steps:

• Move the oven rack to the middle position and preheat to 400 degrees F.
• Line a standard size cookie sheet with foil. Lightly grease the foil with nonstick cooking spray.
• Slice the jalapeños peppers in half lengthwise. Clear the peppers of seeds and the white membranes.
• Add cream cheese, cheddar, onion powder, garlic powder, salt, pepper, and all but 2 Tablespoons of the crumbled bacon to a medium bowl (reserve 2 Tablespoons of crumbled bacon for the topping). Use a handheld mixer to beat the mixture until creamy and combined, about 1 minute.
• Use a spoon to fill each jalapeño with the cream cheese mixture, and place them on the prepared cookie sheet.
• Sprinkle the reserved bacon over the poppers.
• Bake for 20-25 minutes, or until the poppers are bubbly.
• Let the jalapeño poppers cool for 3 minutes, and then serve.

BACON-WRAPPED JALAPEñO PEPPERS

Steps:

• Heat oven to 425ºF.
• Combine cheeses; spoon into pepper halves. Wrap with bacon, overlapping edges as necessary.
• Place, filled sides up, in shallow foil-lined pan.
• Bake 17 to 20 min. or until bacon is done. Cool slightly before removing from pan to serve.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

PHILADELPHIA CREAM CHEESE-BACON JALAPENO PEPPERS

Steps:

• Cut the stem-end of each jalapeno pepper off and de-seed each pepper. After de-seeding the pepper, rinse out remaining seeds.
• Next, stuff each pepper with enough cream cheese to fill the hollow pepper. After filling the pepper, wrap it with a slice of bacon. While wrapping the pepper, it may be wise to cover the exposed end of the pepper with the bacon to keep the cream cheese from coming out. After the bacon has been wrapped around each pepper, put a toothpick through the bacon and pepper to keep them together.
• Place the peppers on an ungreased cookie sheet and bake at 450 degrees F for about 10 minutes and then rotate to make sure bacon is cooked thoroughly. Serve with Kraft Ranch Dressing.

PHILADELPHIA JALAPEñO PEPPER DIP

Steps:

• Heat oven to 350ºF.
• Mix cream cheese spread, half the bacon and mayo in medium bowl until blended. Stir in jalapeños and 1/2 cup shredded cheese.
• Spread onto bottom of shallow baking dish sprayed with cooking spray; sprinkle with remaining shredded cheese and bacon.
• Bake 25 min. or until heated through.

EASY CHEESE-STUFFED JALAPENOS

Steps:

• Preheat oven to 400°. Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside., In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.

STUFFED JALAPEñOS WITH BACON AND CHEESE

Steps:

• Heat oven to 375°F.
• Combine all ingredients except peppers; spoon into peppers.
• Place, filled sides up, on baking sheet.
• Bake 10 min. or until cheese is melted.

BAKED CREAM CHEESE JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
• Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
• Bake until the peppers are just tender, 20 to 30 minutes.