Cuban Barbeque Bacon-Wrapped Jalapeño Poppers

Want to know how to make bacon wrapped jalapeño poppers? Don’t worry, we’ve go you covered!

Our bacon wrapped jalapeño poppers with a Cuban Barbecue twist feature all you can ask for in an appetizer- spicy, cheesy, creamy, and crunchy, with a slight smoky flavor that livens up the dish and will keep you hungry for more! Inside the jalapenos is a rich and ooey-gooey mixture that’s smooth and delicious, paired with the crunchy and crispy bacon that adds a savory punch. Perfect for super bowl parties, get togethers with friends, and holidays, these flavorful delights are easy to pop in your mouth for the whole crowd to enjoy. Not too spicy, it’s a simplistic dish that is quick to whip up and completely fool proof! Serve on their own, or with ranch for dipping.

  • Easy
  • 55 mins
  • 12 servings
Ingredients
  • 8 ounces cream cheese 
  • 1 cup shredded cheddar cheese 
  • 12 jalapenos, halved lengthwise  
  • 12 slices turkey or pork bacon 
  • 2 tbsp Rodelle Cuban Barbeque Seasoning, divided  
Uses
Directions
  1. Preheat the oven to 350 F and grease a half sheet pan with cooking spray or oil. Set aside. 
  2. Cut the jalapenos in half lengthwise and place the halves of each jalapeno together on the prepared sheet pan. 
  3. In a mixing bowl, combine cream cheese, shredded cheddar cheese, and 1 tbsp of Rodelle Cuban Barbeque Seasoning. 
  4. Add about ½ tbsp of the cream cheese mixture to each half of the jalapenos, place the halves back together, and wrap each stuffed jalapeno tightly with 1 slice of bacon. Arrange on the sheet tray, and sprinkle with the remaining 1 tbsp of Rodelle Cuban Barbeque Seasoning to lightly dust the bacon. 
  5. Bake for 25-35 minutes, or until the bacon is caramelized, crispy, and darker in color. 
  6. Serve the poppers by themselves, or with ranch dressing as a dipping sauce. 

Tips 

  • When slicing the jalapeños, ensure to keep the halves together so they line up when filled with the cream cheese mixture. 
  • Wrap tightly with the bacon and place the jalapeños on the sheet tray with the bacon’s end-side down to ensure the mixture stays in the jalapeños while baking. 

Recipe was developed for Rodelle by ADM intern, Katie Scheid.