Cloudies Wrapped Jalapeño Poppers


  • 5 jalapeños
  • ½ c. cream cheese, softened
  • ½ c. greek yogurt
  • 2 green onions, finely minced
  • ⅛ tsp. salt
  • 10 Cheddar Cloudies, fully thawed
  • 10 thin sliced bacon strips


  • Preheat oven to 400 degrees. Place a piece of parchment paper or foil on a rimmed baking sheet and place a wire rack on top.
  • Slice the jalapeños in half, trying to keep a bit of the stem on both halves.
  • Use a small spoon to scoop out the seeds and all the white pith. Discard.
  • In a small bowl, whisk together cream cheese, yogurt, green onions and salt. Scoop into a small baggie.
  • Snip the end of the baggie and fill each of the 10 halves of jalapeños with the mixture. (or use a spoon!)
  • Use a rolling pin to gently flatten the Cloudies and then wrap them around the filled jalapeños.
  • Wrap the bacon around the Cloudies, making sure to have the end wrapped on the bottom to keep it from curling up.
  • Bake on the rack at 400 degrees for 20-22 minutes, cool 5-7 minutes and serve!


Recipe and photo credit: Kendra Peterson, Drizzle Kitchen