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    » Home » Recipes » Summer Vegetable Recipes » Jalapeno, Apricot and Bacon Zingers

    Jalapeno, Apricot and Bacon Zingers

    Posted: Nov 22, 2014 · Updated: Oct 6, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Zingers

    I have a love of bacon.  No, really.  I love bacon.  All salty and sweet and meaty.  And that's why I jumped at the opportunity to work with Applegate, the makers of amazing natural and organic bacon.  I've been known to skip a real dinner and head down with my husband to the local rum distillery to order a cocktail and plate full of bacon-wrapped jalapeno poppers.  No joke.  It doesn't happen often, but it does happen ... almost often.

    And at home, when we have guests, I often make little bacon appetizers.  Why? Because everybody loves bacon.  So I'll take fresh jalapenos, split them down the middle and stuff them with a blend of cream cheese, cheddar cheese and garlic, before wrapping them in bacon.  Other times, I remove the pits from dates, all sticky and sweet, and stuff them with an almond or a bit of blue cheese before wrapping them in bacon, too.

    Bacon, you see, is my thing.

    Rate this Recipe
    6 servings

    Jalapeno, Bacon and Apricot Zingers

    Sweet and salty with a hint of heat from jalapeno, these tiny bites of apricot and bacon make a lovely starter or snack for guests. This recipe comes from The Grain-Free Family Table by Carrie Vitt (Harper Collins, 2014). Photos and text are reprinted here with permission.
    Cook Time30 mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • 20 dried apricots
    • 20 jalapeños
    • 7 bacon cut into thirds

    Instructions

    • Preheat the oven to 400 F and adjust the rack to the middle position. Line a baking sheet with unbleached parchment paper.
    • Using a paring knife, cut a slice horizontally down an apricot. Cut almost but not all the way through, so that it will open like a book. Place a jalapeño slice inside the apricot, wrap the apricot in a piece of the cut bacon, secure it with a toothpick, and place it on the prepared baking sheet. Repeat with remaining ingredients.
    • Bake for 10 minutes. Using a pair of tongs, flip the zingers and bake for 10 minutes more, or until the bacon is golden brown. Serve immediately.

    Notes

    NOTE: You can make these ahead of time and freeze them, unbaked, in an airtight container. No need to thaw them—you can bake them straight from the freezer. Just increase the baking time to 25 to 30 minutes.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
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    Reader Interactions

    Comments

    1. Joan says

      April 27, 2015 at 12:01 am

      Sounds delist! What do you think of fresh jalapeños or pieces of roasted shishito peppers?

      Reply
    2. Gina says

      December 16, 2014 at 5:04 am

      I'm wondering about inserting a little slab of cream cheese along with the jalapeño. Sounds delish either way! Thanks for this tasty recipe! Can't wait to try it.

      Reply
    3. Heather T. says

      November 24, 2014 at 11:02 pm

      These sound yummy! My husband and I own a BBQ food truck and we do bacon wrapped jalapenos. Our mixture inside consists of cream cheese, pineapple, and our dry rub, then we slap them on the smoker. We sell about 60-100 per day. I just can't get enough bacon.

      Reply
    4. Jeanmarie says

      November 24, 2014 at 4:49 am

      I feel the same way you do about bacon, Jenny, and I love apricots. Pickled jalapeños sounds like just the thing to add some zing! I will definitely try these... someday after my move is completed. I'm about to depart for Utah, so I'll be practicing high-altitude living again. I hope to be able to visit you one day!

      Reply
    5. Patty says

      November 23, 2014 at 3:37 pm

      I have a similar recipe that uses dates, stuffed with chorizo or hot Italian sausage then wrapped with bacon and baked. Serve with a red pepper puree for dipping sauce. Same sweet, salty, spicy goodness of flavors! Thanks for this new addition to my appetizer tray!

      Reply
    6. Joey says

      November 23, 2014 at 2:01 pm

      I am not familiar with pickled jalapeno slices; are they available at WF's or grocery stores?

      Reply
    7. C Jay Page says

      November 22, 2014 at 6:48 pm

      I wanted to pin your jalapeno Apricot Bacon wraps but when I click on Pinterest it brings up many many other things but no recipe and no inkling of where to go to find it. If a website does that very often, I stop going there. I hope your IT people will fix that.

      Reply
      • Jenny says

        November 23, 2014 at 1:21 am

        Hover over the image. Click the pin button. Not hard. No IT fixes needed, just knowledge of how to click.

    8. Karin says

      November 22, 2014 at 10:04 pm

      Jenny, if you love bacon, you will love the bacon and cauliflower hash recipe inside the book. It's fabulous 🙂

      Reply
      • Jenny says

        November 23, 2014 at 1:20 am

        That one caught my eye, too!

    9. Serena says

      November 22, 2014 at 7:24 pm

      They look so good! We'll have to make them for the holidays! I'm wondering if you used unsulfered apricots? It doesn't look like it in the pic.. What is your take on unsulfered fruits? We've been buying ours through Tierra Farms.

      Reply
      • Karin says

        November 22, 2014 at 10:03 pm

        Carrie is a good friend of mine...she used the sulphured ones for the photos b/c of the color. The organic unsulphured ones at Trader Joe's work beautifully.

      • Jenny says

        November 23, 2014 at 1:21 am

        I used unsulphured apricots when I made them. This is Carrie's photo. Brown on brown is tough to photograph, so I imagine that's why she used sulphured ones in this like Karin mentions.

    10. Jessica says

      November 22, 2014 at 6:43 pm

      These look amazing and I'll definitely be making them for my hubby and i. What would be a great replacement for the jalapeños for my toddlers?

      Reply
      • Sharon says

        November 22, 2014 at 9:51 pm

        Pickle slices would be a perfect substitution.

      • Jessica says

        November 23, 2014 at 1:13 am

        Thank you Sharon

      • Jenny says

        November 23, 2014 at 1:22 am

        I actually don't think pickles would be the right fit. On this. I would make this for a toddler so that they learn to handle the flavor, but if you avoid heat for your kids, I just would omit the jalapeno completely.

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