Oh friends! Looking for the perfect thing to make this weekend? I have this recipe right here that you MUST try! It’s Sheaffer’s Bacon Wrapped Jalapeño Poppers! We love making jalapeno poppers at my house, but I wanted to try them Sheaffer’s way…soaked in Italian dressing. Weird? Yes. Delicious? YES!!!! We baked ours in the oven, but Sheaffer says you can also grill them too. These are such an easy little addition to any summer supper!
Happy eating, friends!
This recipe makes 20 jalapeno poppers. We let ours marinate 5 hours before baking.
10 jalapenos, sliced in half lengthwise and the ribs and seeds scooped out (for less heat!)
1 (8 oz) package of cream cheese
10 pieces of uncooked bacon, sliced in half (so you have 20 pieces)
2 (24 oz) bottles of Italian dressing
Preheat oven to 400 degrees.
Line a cookie sheet with foil and then spray with cooking spray (for easy clean up!). Set aside.
Take each jalapeno and spoon some cream cheese down inside the cavity. Next, take a piece of bacon and wrap it around the jalapeno before placing it in a large mixing bowl. Repeat with the rest of your jalapeno halves. When you’re done, pour your Italian dressing down over the top until all of the peppers are covered by it. Refrigerate as long as you can (one hour up to 24 hours).
When you’re ready to bake (or grill), remove your peppers from the bowl (discarding all liquid) and place on your prepared cookie sheet. Pop your jalapenos into your oven and bake about 35 minutes.
Remove from oven and let cool just a couple of minutes before serving.
Thank you, Sheaffer!!