This site contains affiliate links. Please see Disclosure Policies for more information.
These bacon jalapeno poppers are an amazing appetizer for any gathering. Whether it’s a fancy party or a game day appetizer, these are easy to make and taste amazing!
I made these simple and tasty appetizers from Carrie Vitt’s new cookbook, The Grain-Free Family Table. So easy, really different, and delicious. She calls them zingers and says, “if you are going to make anything in this book, make this recipe.” That was enough for me to try them. I’ll get back to these babies in a minute, but first I want to talk a bit about Carrie’s cookbook.
Carrie is the author of the Deliciously Organic blog and tells an amazing story about her journey to healthy living. She’s overcome “chronic migraines, irritable bowel syndrome (IBS), and excema with an organic, nutrient-dense diet.” The beginning of the cookbook talks about her path to healing — after reading her story, it’s a lot of healing!
I’ve seen this type of healing with others and have read accounts of how people who have healed themselves by changing their diets. The Grain-Free Family Table chronicles her story on how she changed her eating habits and now lives a grain-free lifestyle. You might be saying, but I don’t need to eat gluten-free or grain-free so I don’t need this cookbook. And I’d tell you, you’d be missing out.
If anything, this cookbook is an education into healthier eating habits. I think we all eat too much sugar and unhealthy starches like refined white flour. I’m a big offender myself. While you may not need to eat completely grain-free, this is a great resource to learn more about what you are eating.
I did make her creamed cauliflower — oh. my. gosh. This tasted just like mashed potatoes — without all the mashing. Just boil a head of cauliflower, then puree it in a food processor with a stick of butter and 2 tablespoons of milk. Add salt and pepper and you have a delicious side dish!
So, back to the poppers.
These are the little guys before I put them in the oven. (I realize the button on my shirt isn’t buttoned. Sloppy me. For the record, I was wearing an undershirt and the blue shirt was more like a jacket. Oh well, I’ll be more prepared for this shot next time!)
Anyway, the poppers. You slice open an apricot “like a book” and stuff it with a sliced jalapeno pepper. Wrap it in a piece of bacon and put a toothpick through it. As you can see in the photo, I didn’t use a toothpick. Mistake. This was a BIG mistake people. Don’t follow my lead on this one. Use a toothpick.
Ahh, the toothpicks are in. Halfway through the cooking process you need to turn the poppers and let them cook for 10 more minutes. This is when I noticed my mistake. Because I didn’t use a toothpick, the bacon fell apart from the apricot. So, I had to take each hot little bugger, with my bare hands and put the toothpick in. Viola! I repaired the damage. Look at these guys. Just let them cool for a few minutes then start popping them in your mouth. These were gone in no time.
The next time I made these I think I might spice up the back with some special pepper, or just buy a special black pepper bacon. That would throw this recipe over the edge.
Another appetizer we love is our easy buffalo chicken dip. Give it a try after these poppers.
You might also love our four-ingredient Spinach Artichoke Dip.
Apricot Jalapeno Poppers
- 20 dried apricots
- 20 jarred jalapeno slices
- 7 bacon slices cut into thirds
- 20 to othpicks
- Preheat oven to 400 degrees
- Line baking sheet (with sides) with parchment paper
- Slice apricot in half (so it opens like a book)
- Slide a jalapeno slice inside the apricot and wrap the apricot in a slice of bacon, securing it with a toothpick. Place on prepared baking sheet
- Bake for 10 minutes, turning each popper over with tongs, bake for 10 more minutes
Disclosure: I received a copy of this book for review. Affiliate links are used in this post which means that if you make a purchase I will receive a small commission on the sale, at no additional cost to you. Opinions are my own.