Bacon-Apple-Jalapeno Pop 'Ems

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 30 min
  • Inactive: 5 min
  • Cook: 30 min
  • Yield: 40 pop 'ems
  • Nutrition Info
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One 8-ounce package light cream cheese, at room temperature

3 large scallions, roots sliced off, green and white partsminced finely

1 large Granny Smith apple, cored and minced

Kosher salt and freshly ground black pepper

20 jalapenos

20 strips thin-sliced bacon, chopped in half


Special equipment:
40 toothpicks
  1. Preheat the oven to 375 degrees F. Line a baking sheet with foil or parchment.
  2. In a large bowl, stir and break down the cream cheese until smooth. Add the scallions and apples, plus as much salt and freshly ground black pepper as you like.
  3. Don a pair of plastic gloves so you don't burn your fingers or your eyes like I did. Slice each jalapeno in half lengthwise, and then either slice out the membranes or use a measuring spoon to scoop them out. Discard the seeds.
  4. Either using a teaspoon or a small icing spatula, fill each jalapeno half with the cream cheese mixture; fill until just over the rim of the jalapeno. Wrap each pepper with a bacon half and secure with a toothpick.
  5. Line up the pop 'ems on the prepared baking sheet and pop into the oven until bacon has browned on the bottom, about 30 minutes. Allow to cool for about 5 minutes (which will be as long as you can resist them). Enjoy with a cold beer! Aaah!
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