Bacon Wrapped Jalapeño Poppers (Keto Approved!)

The first time we tried these Cheese-Stuffed-Bacon-Wrapped-Spicy-Wonders-of-the-Appetizer-World was about 13 years ago in Hawaii. We were visiting friends on the island and they whipped up a BBQ extravaganza including Bacon Wrapped Jalapeño Poppers! I’m not sure if it was the friends, the beach scene of the Jalapeño Poppers but we never forgot them and promptly made them part of our cooking repertoire.

Since then we bring these little cheesy-spice-bombs-of-delight with us on every camping trip and outdoor bbq opportunity, we have sat at a dock at sunset at the lake with our little portable gas grill at our feet, watching the sunset with an icy cold beer in our hand.

We also have memories or watching the sunset at Lover Point in Monterey, California with our little gas grill spewing smoke as the cream cheese drilled from the little green jalapeño boats topped with bacon, sizzling away on the grill. Family BBQs, camping in Lake Tahoe, dinners with friends, you bring the memory, we will bring the Jalapeño Poppers!

Bacon Wrapped Jalapeño Poppers

(Keto Approved!)

Ingredients:

10 Jalapeños (or mini peppers if you don’t like it hot!)
1 (8 ounce package) cream cheese
1/2 pound bacon

Instructions:

You may want to wear plastic gloves for this, I never do but I have suffered the consequences when my hands felt that they had third degree burns! Gloves are smart…
Slice the jalapeños lengthwise, I like to keep the stem intact because it’s pretty.
Work under a stream of cool water in the sink, make a slice with a the top near the stem to cut out the membrane and seeds. Use a small spoon to remove the seeds and membranes. This is where all of the heat is…in the seeds and membrane.
Fill the jalapeño with cream cheese
Wrap the jalapeños with bacon. I prefer to cut a small slice of lean bacon and just lay in on top because I don’t like a lot of fat.
Grill or for less mess, place the poppers on a baking sheet under the broiler until crispy on top