Jalapeño Poppers

Classic bacon, jalapeno, cream cheese combination with a Halloween twist!


  • 6 medium jalapenos
  • 12 strips of center-cut bacon
  • 3 ounces cream cheese
  • 12 pecan halves
  • Sriracha sauce


  1. Cut the jalapenos in half length wise and cut out the seeds, membranes, and stems. Spread about a teaspoon of cream cheese into each jalapeno half.
  2. With a very sharp knife, cut fringes into each bacon strip, about one-third of the way in from each end. You should be able to make 3 fringes on each end.
  3. Set a jalapeno half cream-cheese-side-up on the center of a slice of fringey bacon. Wrap the ends up and around, interlacing the fringes over the cream cheese.
  4. Carefully transfer the jalapenos to a baking sheet, cream-cheese-side-down, and spread the little legs out.
  5. Bake for about 15 minutes until the bacon legs are crispy.
  6. Put a pecan half into the stem end of each jalapeno and make tiny eyeballs with Sriracha. Stab em with a toothpick to make them more gruesome and easier to eat.

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