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Bacon-Wrapped Jalapeño Poppers with an Apricot Glaze
Sure, there are bacon-wrapped jalapeños everywhere these days. I mean, once Ree does them, the whole world knows. Right? But alas, I am bringing them to you here because, well, I like to use a whole half a slice of bacon in mine, okay? That’s different. Worlds apart. Okay. So, it’s not that different, but there is the sweet aspect.
Yes, you can add a sweet aspect to those bacon-wrapped jalapeños that will make your mouth smile with joy. The stars will shine and world peace will arrive. Okay, so maybe not on that world peace bit, but really, you should try it. Haven’t you ever wondered why so many restaurants serve their poppers with berry sauce? It’s not just to cut the heat. It’s because it’s durn good.
I like to top mine off with a small heaping of apricot preserves on account of how well apricot preserves set up and glaze the bacon. You could also drizzle a bit of honey over the bacon, maple syrup or, heck, why not just sprinkle brown sugar over the top? Or you could go at it Pioneer Woman style and forgo all the fancy pants sweet treats, too. Still, I’m going with apricot. You go with whatever makes the stars shine in your corner of the universe.
Bacon-Wrapped Jalapeño Poppers with an Apricot Glaze
6 jalapeños
6-8 tablespoons cream cheese
6 slices bacon
6 tablespoons apricot preserves
Preheat oven to 400 degrees F. Slice jalapeños in half and remove seeds with a spoon. Spread approximately 1/2 tablespoon of cream cheese into each half, filling the cavity. Cut bacon slices in half. Wrap one half slice of bacon around the outside of each stuffed jalapeño. Tuck in the ends under the center wrap to prevent the jalapeños from coming unwrapped during baking. You could also secure with a toothpick.
Place jalapeños on a parchment-lined cookie sheet. Carefully spread a 1/2 tablespoon of apricot preserves over the top of the bacon. Preserves will melt down the sides as the poppers bake. Bake at 400 for 17 to 20 minutes until bacon is fully cooked and crisp. Feel free to add a bit more time if necessary or to toss them under the broiler for a minute or so to crisp them up like Ree suggests.
Remove from oven and allow to sit for at least 5 minutes before serving. Enjoy your bacon-wrapped beauties!
Makes 12 jalapeño poppers.
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4 Comments
Brooke commented on Sep 09 10 at 3:03 pmDrooling here. DROOLING, I say. Why can’t we be neighbors? If we were, I’d come over right now and borrow your apricot preserves. I don’t have any in the house, and I’m not sure I can make it two more minutes without eating one of these, Shaina! Aghh!
kristy commented on Sep 09 10 at 7:21 pmJust made them and they were great! It was a great mixture of spicy meets sweet. I would recommend to everyone who wants extreme flavor and adventure.
Paulette commented on Sep 10 10 at 12:45 amHoly…those sound so good I want to make them RIGHT NOW. But at least now I know appetizer I’m serving to my guests the next time they come over. THANK YOU!
C.J. Davis commented on Sep 19 10 at 2:22 amTry adding a thin slice of duck or elk meat with the cream cheese. We also double wrap the bacon and cook them on an oak bbq.
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