These bacon wrapped jalapeno poppers are creamy, spicy and loaded with cheese. The perfect party appetizer!
I have to admit, I have a weakness for jalapeno poppers. As much as I love them, I’ve never made them at home, because I’m not a fan of deep frying in my own kitchen. These bacon wrapped jalapeno poppers are baked instead of fried, and let me say, they’re even better than the original! Who can resist fresh jalapenos stuffed with cheese, wrapped in bacon and baked to crispy perfection? Not me, that’s for sure. This is the ultimate party or game day snack!
How to make jalapeno poppers
It probably won’t surprise you that the first ingredient in this recipe is jalapenos. I like to buy jalapenos that are about 3-4 inches long, you don’t want them to be too small or they’ll be hard to stuff. The jalapenos are sliced in half and the seeds and ribs get removed. Removing the seeds and ribs removes most of the heat from the peppers; if you like it spicier, leave some of the seeds and ribs in. The peppers are stuffed with a combination of cream cheese, cheddar cheese and spices.
The final step in the process is the bacon. You definitely want to avoid thick cut bacon here as it’ll take a lot longer to crisp up in the oven. The jalapenos get wrapped in half a slice of bacon and then secured with a toothpick. You can remove the toothpicks before serving like I did here, or leave them in for people to grab off the party platter. Whatever you prefer!
I like to serve my bacon wrapped jalapeno poppers with a side of ranch for dipping, but honestly they’re awesome as-is too. This is one of those party snacks where everyone will be asking you for the recipe! You can even fill and wrap the jalapenos up to 8 hours before you plan to bake them, simply store them in the fridge until you’re ready to go. You might even want to consider making a double batch, these little guys disappear quickly!
More appetizers for your next party
Bacon Wrapped Jalapeno Poppers Video
Bacon Wrapped Jalapeno Poppers
Ingredients
- 12 jalapeno peppers approximately 3-4 inches long
- 1 8 ounce block cream cheese softened
- 1 cup cheddar cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 slices bacon do not use thick cut
- cooking spray
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with foil and coat it with cooking spray.
- Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs.
- In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, salt and pepper.
- Fill each jalapeno half with the cheese mixture.
- Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
- Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.
Doris Hettrick says
Can you freeze them
Sara says
Yes that should be fine!
Ruth-Marie says
I always make a large quantity and freeze for later use. No need to thaw. Bake a few minutes longer until bacon is browned and crisp and cheese is hot.
Anthony Potenzo says
👍👍👍👍🤗
Rachel says
Made these today for our taco bar – 4th of July celebration with family. Everyone loved them. Will make again.
Lori Baker says
Very good! I didn’t think my bacon crisped as much as I would have liked. It didn’t seem done enough. But overall delic!
CAROLE says
I LIKE THEM WITH JUST CREAM CHEESE AND BACON WRAPPED..BUT WEAR GLOVES WHEN HANDLING A LOT OF JALAPENOS..I HAD AN ALLERGIC REACTION WHEN I DID A LOT FOR A PARTY..I HAVE NO REACTION TO EATING THEM ONCE THE SEEDS ETC ARE REMOVED..BUT JUICE INSIDE OF THEM SEEPS THROUGH SKIN AND CAN CAUSE THIS..
Ashley says
❤ Just made this recipe tonight! Delicious! ❤
Sandy says
Great! Make them all the time. Thanks for a wonderful snack night dish!
Linda says
Making these AGAIN tonight! However, this time I will be omitting the salt…,I’m on a low sodium and low potassium diet…due to Kidney Disease…so omitting any salt in my food is better for me and my swollen feet and legs.
My mouth has been watering all week for these Jalapeño Poppers….and since it’s Memorial Day Weekend…..I don’t see any reason to have to wait until Monday (Memorial Day) to sink my teeth into the FABULOS FAVOR OF THESE JALAPEÑO POPPERS!!
Lisa says
Great recipe! They were delicious and all my family enjoyed them. I ended up cooking them in the air fryer for 15 minutes at 370. I covered the whole jalapeño with the bacon. Delish! Thank you!
Stephanie says
I’ve made this recipe so many times now! Never fails! So delicious I wish I made more every time! One thing I do is I crinkle tin foil and then put it on the baking sheet so the grease comes away from the bacon comes away and falls down in the folds and it makes an easy cleanup so that’s a plus!!
Sean Murray says
I made your DELICIOUS recipe with a couple of little twist. I added dried parsley, some dried chives, Dried Sage, McCormick Vegetable & Garden Vegetable seasoning to the mixture, a couple of shakes, just a few shakes of each, also I added 4 ounces more of the cream cheese because I was it certain that it was going to be enough but I forgot that I didn’t make 12 jalapeños I made six so I had way more than what I needed ha ha ha.
I recommend tasting the mixture before you stuff the jalapeños. Oh and lastly, 🙂 I cut up half of a small scallion really fine and added that as well. Your recipe is awesome and one last thing for me ha ha Ha are use fontina cheese. Your recipe is delicious.
Mary Lott says
The best
Sarah says
Do yourself a favor- once you pull them out of the oven, drain off the grease, then add soy sauce to the bottom of the pan and let it sit for a few minutes! The soy sauce and jalapeños is a Mexican trick. So good!
Beth Wiwad says
We love these, we’re having them tonight.
Tisha says
My all time favorite appetizer for any get together! Love these
Beth says
We made them this weekend and they were so good! Didn’t last long !