Bacon Wrapped Jalapeno Poppers

We’re heating up this National Bacon Day with these chorizo stuffed, bacon wrapped jalapeno poppers with a scallion dipping sauce.

PREP TIME: 45 Minutes
COOK TIME: 20-30 Minutes
LEVEL: Intermediate
YIELD: 15 Jalapeno Poppers


Jalapeno and Stuffing:

15 Jalapenos

1 lb Ground Chorizo

3 Cups White Cheddar Cheese

1 Pack of Bacon

Salt and Pepper to Taste

Scallion Dip:

1 lb Cream Cheese

1 Cup Sour Cream

½ Cup Sliced Scallions

Salt and Pepper to Taste

Method of Preparation

  • Preheat your Wolf Dual Fuel Range to 375° on the Convection Mode.
  • Spread out bacon on a sheet tray with baking rack. Bake for about 5 minutes, until the bacon is slightly rendered but still under-cooked.
  • In a large sauté pan, sauté the chorizo on medium/high heat until it is completely cooked, about 10 minutes.
  • Using a paring knife, make a slice down the jalapenos from stem to end. Gently scoop out the seeds and membranes.
  • Combine the cheese and chorizo, and season with salt and pepper. Scoop this mixture into the jalapenos. Wrap the bacon around the jalapenos, and use toothpicks to secure the bacon in place. Place on a sheet tray with a baking rack and cook for about 15 minutes, or until bacon is fully cooked and jalapenos are tender.
  • In a bowl, combine the sour cream and cream cheese. Once fully combined, add the scallions and season with salt and pepper.
  • Serve and enjoy!


*Chef Tips*

– The capsaicin in the jalapenos can make your hands burn from over-handling. We recommend wearing gloves while handling the jalapenos.

– Thick cut bacon doesn’t cook properly when wrapped around items. We recommend using center cut or regular cut bacon.


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