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This recipe for Artichoke Heart Stuffed Jalapenos Wrapped in Bacon is inspired by a picture that went through my personal Facebook news feed from the Monterey Artichoke Festival. They posted a picture only, no recipe.
After showing it to my husband, we decided to give them a try ourselves. I used a little help for the filling with a recipe for an Artichoke Dip by Paula Deen.
First of all, you need to prepare the jalapenos. At first I cut off the entire top, then I decided to leave a bit of the top and clear out the seeds and veins. Leaving a bit of the top helped keep the filling inside the jalapeno.
Next, you need to mix up your filling. Recipe is below. I had 10 jalapenos ( 20 halves) and I had enough mixture left to fill several more. You can always use the remainder of the filling for a dip.
Then you want to fill the jalapenos and wrap them with bacon.
We used the thin bacon and then inserted a toothpick to hold everything together.
At the last minute, I decided to sprinkle them with some Smokey Paprika.
I thought about grilling them, then I figured I would probably be better off baking them in the oven. The Smokey Paprika would help give that BBQ flavor.
Finally, bake them until they are golden brown and the bacon is cooked.
At first I thought I made too many for us, but I placed the rest in the refrigerator and they lasted several days. My husband even liked them better the next day!
These are perfect for any BBQ get together or other gathering. I wouldn’t worry about making them ahead of time, they will still be delicious.
Artichoke Heart Stuffed Jalapenos Wrapped in Bacon
Ingredients
- 8 ounces Cream Cheese softened
- 1/2 cup Mayonnaise
- 1 can Artichoke Hearts 14 ounces, roughly chopped
- 2 Green Onions finely chopped
- Salt and Pepper
- Several dashes of Worcestershire Sauce
- Dash or two of Cayenne Pepper
- Dash or two of Smokey Paprika
- 1/3 cup Grated Parmesan Cheese
- 2/3 - 1 package Bacon each piece cut in half
- 10 - 12 Jalapenos cut in half length wise
Instructions
- Wash the jalapenos and remove just the very tips. Cut in half length wise and remove the seeds and veins. Place on a baking sheet.
- Mix together the cream cheese and mayo. Add the remaining ingredients and mix well. Taste and adjust spices to your taste.
- Fill the jalapenos with the cream cheese mixture and wrap the center with a 1/2 piece of bacon. Secure with a toothpick.
- Bake the Artichoke Heart Stuffed Jalapenos Wrapped in Bacon in a 400 degree oven for 25 - 30 minutes.
- Let cool slightly and serve. Enjoy!
Artichoke Heart Stuffed Jalapenos Wrapped in Bacon
8 ounces Cream Cheese, softened
1/2 cup Mayonnaise
1 can Artichoke Hearts (14 ounces), roughly chopped
2 Green Onions, finely chopped
Salt and Pepper
Several dashes of Worcestershire Sauce
Dash or two of Cayenne Pepper
Dash or two of Smokey Paprika
1/3 cup Grated Parmesan Cheese
2/3 – 1 package Bacon, each piece cut in half
10 – 12 Jalapenos, cut in half length wise
Wash the jalapenos and remove just the very tips. Cut in half length wise and remove the seeds and veins. Place on a baking sheet.
Mix together the cream cheese and mayo. Add the remaining ingredients and mix well. Taste and adjust spices to your taste.
Fill the jalapenos with the cream cheese mixture and wrap the center with a 1/2 piece of bacon. Secure with a toothpick.
Bake the Artichoke Heart Stuffed Jalapenos Wrapped in Bacon in a 400 degree oven for 25 – 30 minutes.
Let cool slightly and serve. Enjoy!
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