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Bacon-Wrapped Cajun Jalapenos

Total Time

Prep: 20 min. Bake: 25 min.


16 appetizers

Updated: Sep. 22, 2022
These peppers are so addictive that if I want any for myself, I either need to make a double batch or hide some. The jalapenos are not that spicy after they are baked (I take out the seeds and white membrane), but have a wonderful flavor. —Linda Foreman, Locust Grove, Oklahoma


  • 16 large jalapeno peppers
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup shredded pepper jack cheese
  • 10 bacon strips
  • 1/2 cup barbecue sauce
  • 1 cup shredded (chopped?) smoked beef brisket (ST - how much does this weight? Please change eq nonprintable to correct wt]


  1. Cut jalapenos in half lengthwise; remove seeds and membranes. In a small bowl, combine the cream cheese, cheddar cheese and Cajun seasoning. Stuff about 1-1/2 teaspoons into each pepper half.
  2. Cut bacon strips in half widthwise. In a large skillet, cook bacon until partially cooked but not crisp. Wrap a bacon piece around each pepper; secure with a toothpick.
  3. Place on a wire rack in a shallow baking pan. Bake, uncovered, at 350° for 25-30 minutes or until bacon is crisp. Discard toothpicks. Serve immediately.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 each: 58 calories, 5g fat (3g saturated fat), 15mg cholesterol, 204mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

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