This holiday week certainly has been struck by a heat wave! I’m going to turn up the heat a bit more and make you all a batch of Firecrackers: Stuffed Jalapenos! These little pockets of fire are so very addicting! Be sure to make enough for your party guests because they will disappear fast! Firecracker Stuffed Jalapenos are a very popular appetizer for all your sports parties too!
I love to plant around 4-6 jalapeno bushes each spring. They produce a nice crop of jalapenos that will last into October here in the south. They grow quickly and are not fussy plants. I love that!
You can use your own home grown jalapenos or purchase some at the grocery. If you are making a large quantity, consider wearing latex gloves, because the oils and juice in the jalapeno will burn your skin. You might not feel the effects on your skin until much later though. And what ever you do,
DO NOT TOUCH YOUR EYES OR NOSE!! You will suffer, trust me! Don’t say I didn’t warn you! 
Cut off the tops of the jalapeno and with a paring knife, remove the inside ribs and seeds of the jalapeno. This is where most of the heat is. I like to them rinse them in cold water.
Mix together one block of softened cream cheese and one cup of shredded Colby cheese. Stuff the mixture inside each hollowed out jalapeno. The cream cheese cuts down on the heat of the jalapeno and the Colby cheese adds flavor and gooey, melted cheese deliciousness.
Wrap each stuffed jalapeno with one slice of bacon and secure with a tooth pick. I try to cover the exposed end, just to help prevent all the cheese from oozing out. Some will, don’t worry about it. Place your stuffed jalapenos on a non-stick foil lined baking sheet and bake at 400 degrees for 20 minutes.
Allow to cool to warm or room temperature before serving. Allow 2-3 per person. Another option preparing these is to cut your jalapeno in half, lengthwise, clean out centers, and stuff with the mixture. You can fold in precooked bacon also into the cream cheese mixture. These would essentially be called “jalapeno boats”. Either way, they taste the same and are so delish!
Firecrackers – Stuffed Jalapenos
fresh jalapenos
8 oz. softened cream cheese
1 cup of finely shredded Colby cheese
bacon slices
Prepare jalapenos by cutting off the tops, removing ribs, and seeding them. Mix together cream cheese and Colby cheese and stuff into the hollowed out jalapenos. Wrap jalapenos with bacon and secure with toothpick. Place on a non-stick foil lined pan and bake at 400 degrees for 20 minutes.
Enjoy and have a great holiday!!
Kim
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Oh my good god! These look so scrumptious! Pinning right now! Can’t wait to try these- thanks Kim!!
Thanks! They are delishiously evil… LOL. Thanks for the pin!
Oh my goodness…want now! My husband thought I was kidding when I told him not to touch his eyes / nose. He’ll listen next time. YUM!
LOL! Yes, you only need to learn that lesson once. 😉
oh wow. These sound sooo amazing!!
Also, I just wanted to let you know that I featured your “Noel” sign in my “Christmas in July” series! = )
Oh wow, July? You’re hitting it early!! LOL. Thank you!
These sound and look delicious — but there has to be a way to cook them on the grill. It is TOO Hot for the oven for us right now. Thanks for sharing, I’ll give them a go on the grill — I am sure they will be fabulous!
You can totally do them on the grill, no problem, just be sure to put foil underneath. Thanks!
Bacon, cream cheese, and cheese! Who needs the jalapeno? These look fab sis!
LOL! Yes, bacon and dairy… let’s just skip the veggies! It’s a fab combo for sure. I have to pace myself with them. 😉
I love making stuffed jalapeno’s! The cream cheese and bacon combo are awesome!!
Thanks Katie! I just have to tell myself to not eat too many or I’ll pay!
You had me at bacon! ha! Will def be making these come tailgating time 🙂
With the 8 oz. cream cheese and 1 cup shredded cheese, how many jalepenos would be needed? You said 2 – 3 per person, but I don’t see anywhere how many jalepenos I should purchase? Thanks.
Hi Karen! I happened to be online when your comment came though! It really depends on how large your jalapenos are. Mine were quite large and I usually make around 10-12. If they are smaller then you might get 13-16 out of the mixture. Hmmm, now I’m craving one of these!
Thank you! I am going to make these for Christmas Day appetizers. 🙂
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