Jun 072018

You can find this item on numerous menus. Most of the time, they are using a premed item that they are just dropping into the fryer. here is a homemade version this will outshine the frozen ones.

8 ounces Cream Cheese, softened

3 cloves Garlic, minced

2 teaspoons Creole Seasoning

12 Jalapeños, halved lengthwise and cored

12 slices thin cut Bacon, halved crosswise

Preheat oven to 350℉.

Combine first 3 ingredients in a medium bowl, stirring until softened and thin. Stuff about 1 tablespoon cream cheese mixture into each jalapeño half. Place each jalapeño on top of a slice of bacon and wrap the bacon fully around the pepper. Repeat with remaining peppers.

Bake for 35 minutes on a rimmed baking sheet. Increase heat to broil and cook until bacon crisps, about 5 minutes.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.