This recipe has pretty much become a go-to for holiday snacks in our house. We sometimes make them before we take off to go camping, or before the weekend begins. They can be made up ahead of time and placed in an airtight container in the refrigerator and popped into the microwave, air fryer, or oven for a short time to warm them back up, because they are best served hot.
- 20-30 jalapeño peppers (seeded and cut lengthwise in half) **use gloves for this**
- 3-4 (8oz) blocks of cream cheese (room temperature)
- 1 tablespoon of onion powder
- 1 teaspoon of pepper
- 1 teaspoon of salt (to taste)
- 1 tablespoon of jalapeno juice (this adds some additional spice to the mix)
- 10-12 jalapeno seeds (more or less to your own spice tolerance)
- Cooked bacon (entire package)
Mix cream cheese, onion powder, pepper, salt, and seeds together in a bowl and fill each jalapeño shell with mixture. Be sure to overfill to your desired amount. Cut bacon into small diced pieces and sprinkle on top of cream cheese mixture.
Place on baking sheet and bake for 20-30 minutes in a 350 degree oven, or until the tops are browned and bacon becomes crispy.
Enjoy!
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