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!

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Appetizer

Cuisine: American

Keyword: bacon, medjool dates, spicy

Servings: dates

Calories: 139kcal

Equipment

Ingredients

1 (8 oz) package cream cheese softened to room temperature
1/2 cup mayo I used light
1/2 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon chili powder
1/4 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

US Customary - Metric

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