Jalapeno Popper Stuffed Dates
Jalapeno Popper Stuffed Dates. Sweet, chewy medjool dates stuffed with a quick and easy cream cheese jalapeno popper filling, and wrapped in bacon . . . these bite sized treats are the perfect combination of sweet, spicy, and savory!
Servings: 48 dates
Calories: 139kcal
Ingredients
- 1 (8 oz) package cream cheese softened to room temperature
- ½ cup mayo I used light
- ½ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon salt
- 1 (4 oz) can diced jalapeños drained
- 48 medjool dates pitted and sliced in half lengthwise
- 24-48 strips bacon sliced in half, if desired, you could also use a whole piece of bacon
Instructions
- Preheat oven to 375 degrees F and line a rimmed baking sheet with a silicone baking mat or parchment paper. Set aside.
- Place cream cheese, mayo, parmesan cheese, garlic powder, chili powder, salt, and diced jalapenos into a bowl.
- Use a hand mixer to beat mixture together until well combined.
- Stuff each prepared date with about 1 teaspoon of jalapeno popper filling (or until the date is full).
- Wrap each date in 1/2 - 1 strip of bacon. Wrap the date so the bacon seam is on the bottom and the medjool date is seam side up.
- Place onto prepared baking sheet and bake in preheated oven for 15-25 minutes or until bacon is cooked to your liking.
- Cool slightly, serve, and enjoy!
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Notes
Nutritional information is if you use 1/2 strip of bacon per date.
Nutrition
Serving: 1date | Calories: 139kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 134mg | Potassium: 204mg | Fiber: 1g | Sugar: 16g | Vitamin A: 150IU | Vitamin C: 2.8mg | Calcium: 32mg | Iron: 0.3mg
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