Camp Cooking With Zippo: Bacon Wrapped Stuffed Jalapeños

The stuffed Jalapeno has been a crowd-favorite appetizer for years, often served in restaurants stuffed with cream cheese, breaded and deep-fried. While many varieties exist, Damon’s recipe for Grilled Bacon-Wrapped Spinach and Artichoke Stuffed Jalapenos puts a new twist on two pub appetizers and rolls them into one with a heavenly outer sheath of smoked bacon goodness. The creaminess from the spinach and artichoke dip cuts through the heat of the pepper, and the bacon adds that extra element of smoky and salty that’ll have your taste buds demanding more.

This recipe is courtesy of Croix Valley Foods grillmaster Damon Holter. More can be found at www.CroixValleyFoods.com.

Bacon Wrapped Stuffed Jalapeños
Print Recipe
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Bacon Wrapped Stuffed Jalapeños
Print Recipe
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Cut off top 1/3 of the Jalapeno lengthwise to create a “boat” ensuring that the pepper lays flat. Remove seeds.
  2. In a bowl combine cream cheese, artichoke hearts, spinach, cheese and garlic.
  3. Spoon cheese mixture inside Jalapeno boats. Stuff completely.
  4. Wrap bacon completely around jalapeno. Tuck ends under bottom of jalapeno.
  5. Grill over indirect heat in 375° degree grill for 30 minutes or until bacon is done to your preference.
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