Honey-Sriracha Turkey Bacon Wrapped Jalapeños

Sweet, salty & creamy with a kick?! Sign me up!

Okay guys, here’s a fun and easy recipe for your next party! These will be everyone’s favorite and will be gone before you even get to your second glass of wine 🤤.

These are perfect as part of your appetizer spread or even as a side dish for your next BBQ! You can either make them in the oven as I did here, but they are even better when they’re grilled! So next time you fire up your grill, make sure you have these ready to throw on.

What I love about this recipe is that you can prep it a day or two ahead of your get together. Once you’ve got your jalapeños all filled and wrapped in bacon, place them on a plate and cover them with cling wrap. Store them in the fridge for up to 2 days before you want to cook them. Once you’re ready to make them, brush tops with honey-sriracha mixture right before cooking them.

If you are sensitive to spicy things, make sure that you are washing your hands thoroughly after handling the jalapeños, and whatever you do, DO NOT touch your eyes 😂. Alternatively, wear food safe gloves while prepping these.

An easy trick to hull the peppers is to use a small spoon after slicing the jalapeños lengthwise, and gently use the spoon to remove the membrane and seeds. Once you get the hang of it, you will clean them out in one pass and knock them out fairly quickly.

If your jalapeños are on the smaller size, as mine are here, cut the slices of turkey bacon lengthwise so that they wrap nicely in proportion to the peppers.

Since they are brushed with the honey mixture, the bacon can brown fairly quickly so you will want to keep an eye on these as they are cooking.

Print Recipe

Honey-Sriracha Turkey Bacon Wrapped Jalapeños

An easy, make-ahead recipe for your next BBQ or party! Sweet, Salty, Creamy & Spicy!

Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Appetizer

Cuisine: American

Keyword: easy, Gluten free, grain free, savory

Servings: 24

Author: The Peony Kitchen

Ingredients

• 12 jalapeños Sliced lengthwise & hulled
• 6 oz light cream cheese
• 12-24 slices of turkey bacon depending on jalapeño size, see notes
• 2 tbsp honey maple syrup works too
• 2 tbsp sriracha

Instructions

• Preheat oven to 400 ° F / Line a baking sheet with parchment paper. If grilling, use top rack.
• In a small bowl, combine honey and sriracha sauce and mix to combine; set aside.
• Slice jalapeños in half lengthwise, and remove the seeds and membrane using a small spoon.
• Fill jalapeño halves with cream cheese using a small spoon or tiny spatula.
• Carefully wrap each jalapeño in the turkey bacon and place them on your prepared baking sheet.
• Using a pastry or silicone brush, lightly brush the tops of each bacon wrapped jalapeño with the honey mixture. Less is more here as the honey mixture will burn easily, so be conservative.
• Bake in preheated oven (or grill) for about 15 min or until the turkey bacon is fully cooked and crispy. Keep an eye on these and they will burn easily due to the honey mixture.

Notes

🧡 Pro-Tip: If your jalapeños are on the smaller size, cut your turkey strips in half lengthwise (giving you 24 slices).  If they are on the larger size and you want to use a whole strip per jalapeño half, you will need 24 slices of turkey bacon. 

To make ahead, fill and wrap jalapeños and keep covered in the refrigerator until ready to make. Right before cooking them, brush the tops with the honey-sriracha mixture. You can make these up to 2 days in advance. 

Cream cheese: I like to use light cream cheese as it is softer and easier to spread; if you prefer to use full fat cream cheese, allow the cheese to come to room temperature before filling.