My brother has never been much for waiting on ceremony. When these bacon wrapped jalapenos come out of the oven, he’ll stand right at the stove and pop them in his mouth before the guests even pull into the driveway. They’re the kind of simple, no-fuss appetizer that feels like it came straight out of a church potluck in small-town America—just three humble ingredients, a cast iron skillet, and a hot oven. Jalapenos get stuffed with cool cream cheese, wrapped snug in smoky bacon, and roasted until the peppers are tender, the cheese is melting, and the bacon is crisp and sizzling. It’s the sort of thing you make when you’re short on time but still want to put out something that tastes like you fussed over it all afternoon.
Serve these southern 3-ingredient bacon wrapped jalapenos right in the cast iron skillet they were baked in, set on a sturdy trivet in the middle of the table. They go nicely with ice-cold beer, sweet tea, or a simple lemonade. For a fuller spread, pair them with a bowl of potato chips, a simple veggie tray, or a big green salad to balance the richness. They’re perfect alongside grilled burgers, pulled pork sandwiches, or fried chicken at a backyard gathering, and they disappear just as fast at holiday parties and game days.
Southern 3-Ingredient Bacon Wrapped JalapenosServings: 12
Ingredients
12 fresh jalapeno peppers (medium size)
8 oz cream cheese, softened
12 slices regular-cut bacon
Directions
Preheat your oven to 400°F (200°C). Place a large cast iron skillet on the counter; this will be your baking and serving pan, just like Grandma would have done.
Rinse the jalapenos and pat them dry. Using a small paring knife, slice each jalapeno in half lengthwise, keeping the stem end mostly intact for a nice handle. Carefully scrape out the seeds and membranes with the tip of the knife or a small spoon. (Wear disposable gloves if you’re sensitive to pepper heat, and avoid touching your eyes.)
Spoon the softened cream cheese into each jalapeno half, filling the hollow just to the top. Press the cheese gently so it’s level with the cut edge of the pepper; don’t overfill or it will spill too much while baking.
Cut each slice of bacon in half crosswise so you have 24 shorter pieces. Take one filled jalapeno half and wrap it snugly with a piece of bacon, starting at one end and spiraling it around so most of the cream cheese is covered. Place the wrapped jalapeno, cut side up, directly into the cast iron skillet. Repeat with the remaining jalapeno halves, nestling them close together in a single layer.
Once all the jalapenos are wrapped and arranged in the skillet, transfer the skillet to the preheated oven. Bake for 20–25 minutes, or until the bacon is browned and starting to crisp and the jalapenos look softened and slightly blistered.
If you like your bacon extra crisp, turn the oven to broil for the last 2–3 minutes, keeping a close eye so nothing burns. The cream cheese should be hot and bubbling, the peppers dark green and roasted, and the bacon a deep, sizzling brown.
Carefully remove the cast iron skillet from the oven and let the jalapenos rest for about 5 minutes before serving; the cream cheese will be extremely hot. Serve them straight from the skillet while they’re still warm and melty, and don’t be surprised if they start disappearing before you can call everyone to the table.
Variations & Tips
If you’d like a little sweetness with the heat, lightly sprinkle brown sugar over the tops of the bacon-wrapped jalapenos before baking; it will melt into a sticky, caramelized glaze. For milder heat, choose larger jalapenos and scrape out every bit of the seeds and white membrane, or briefly soak the cleaned halves in cold water and pat dry before stuffing. You can also partially precook the bacon in a skillet for a few minutes to render some fat, then wrap the peppers so the bacon crisps faster without overcooking the jalapenos. To stretch the recipe for a crowd, cut the jalapenos into smaller boats by using smaller peppers or slicing the larger ones thinner, and use a little less cream cheese in each. If you don’t have a cast iron skillet, use a sturdy metal baking pan, but line it with foil for easier cleanup. Leftovers reheat well in a hot oven or toaster oven for a few minutes, though in most homes—especially with brothers hovering nearby—there won’t be many left to worry about.
