Bacon-Wrapped Fig-Jam Jalapeño Poppers
These Bacon-Wrapped Fig-Jam Jalapeño Poppers are an addictive blend of smoky, sweet, spicy, and creamy flavors in every crispy bite!
Servings: 4 servings
Ingredients
- 12 fresh jalapeño peppers
- 4 ounces cream cheese softened
- 4 ounces shredded mozzarella cheese
- 2 tablespoons fig jam
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 12 slices turkey bacon or beef bacon for a halal alternative
- freshly ground black pepper to taste
- chopped fresh parsley or cilantro optional garnish
Instructions
- Preheat your oven to 400°F (200°C). Wash the jalapeños thoroughly and slice each pepper in half lengthwise. Using a spoon, carefully remove the seeds and membranes to control heat level.
- In a medium bowl, combine the softened cream cheese, shredded mozzarella, fig jam, garlic powder, smoked paprika, ground cumin, and freshly ground black pepper. Mix well until smooth and creamy.
- Fill each jalapeño half generously with the fig-jam cheese mixture using a spoon or piping bag, leveling the filling with or slightly over the edges.
- Wrap each stuffed jalapeño half with one slice of turkey or beef bacon, overlapping slightly to secure. Use toothpicks if needed.
- Place the bacon-wrapped jalapeños on a wire rack set over a foil-lined baking sheet. Bake for 20-25 minutes until bacon is crispy and jalapeños are tender.
- Remove from oven and let cool for a few minutes. Garnish with chopped parsley or cilantro if desired. Serve warm and enjoy!
Equipment
- Oven
- Wire Rack
- Baking Sheet
- Mixing Bowl
- Spoon
Notes
- Use fresh, firm jalapeños with smooth skin for best results.
- Let cream cheese soften at room temperature for at least 30 minutes for a smoother filling.
- Bake on a wire rack to allow bacon fat to drip and crisp evenly.
- Adjust spice level by removing seeds or adding cayenne pepper.
- Try variations like swapping fig jam, adding nuts, or using different cheeses for unique flavors.