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
- Sausage Cheese Balls
- Slow Cooker Party Wings
- Cowboy Caviar
- White Queso Dip
- Buffalo Cauliflower Bites
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.
MargieW. says
Isn’t it amazing how roasting a vegetable transforms the flavors into something so yummy? First time making jalapeno poppers & they are DELICIOUS !!
I appreciate others’ comments & used a couple of their suggestions: 1) put peppers on a rack to roast them, & 2) at the end, broiled them for several minutes, crisping up the bacon. We will make these again. Thank you for a great recipe.
Mary says
Can I make the stuffing a day ahead of time?
Sara says
Yes that’s fine!
Jennifer says
🤤🤤
Lisa says
Made them last night with fresh jalapeños from our garden. They were awesome! Can’t wait to make them again.
Danelle says
Amazing!! Broiled after cooking and put on burgers. Turned out amazing!
Candice says
I cooked a roll of pork chorizo and added it to the cheese mixture-(omitting the seasonings) and they were superb!!
Stef Evans says
I made these but used homemade pimento cheese then wrapped in bacon and dipped in honey bbq sauce then cooked in airfryer! They were bustin!
Jason says
I always have to make these for parties, Love it. I agree with another commentor, it’s best to cook them on a wire rack so they don’t get soggy. I also pre-cook thick center cut bacon halfway then cut them up into pieces and mix them into the cheese for an easier to eat, well mixed bite every time.
Nigel Sanders says
Great ideas!
Brittany Butler says
Amazing, love you can play with the filling and add whatever spices! (I liked to add DanOs and some slap ya momma) and my go to bacon is weight bacon and it’s thick, so in order to get it cooked I par bake it prior to baking the poppers! (Par bake for at 400 for 10-15 min) comes out perfect!
Michelle Martinez says
They make them up at the grocery store here in Texas, so I’m sure the window is a lot large than six hours.
DW says
I use sweet peppers also for a less spicy option. I cook on a pellet smoker for about an hour at 400 degrees. Turn out great. Sometimes I set the bacon on top to save time. It stays in place and you don’t need toothpicks. Also cook on a wire rack with cookie sheet below. Not as greasy and soggy this way.
T says
Thanks for this recipe!! These are amazing! A little messy and big for a “popper”, so I tried cutting each half pepper into four pieces, spooned on the mixture and then cut a bacon strips in thirds and wrapped around the jalapenos, enclosing the Cream cheese mixture and put the toothpick in the top. Worked well.
sara says
I always add cooked sausage to the mix and ohhh my! they are ALWAYS the first to go at parties! great way to use the abundance of Jalapeno from the garden 🙂
Mary says
Is the nutritional facts per one jalapeño?
Sara says
It’s for 2 poppers!
Paul says
top grades as recipe is exactly what i was looking for…however, i have a bunch of cheese with chunks of cream cheese now…how are we supposed to mix cream cheese with shredded cheese? Microwave the cream cheese?
Sara says
The cream cheese should be soft enough to mix, you can microwave the block for about 20-30 seconds or just leave it at room temperature until softened.
Tony says
I like to use whipped cream cheese so its nice and workable out the fridge. Yum!
Cathy says
I use my hands to get in there and mix it all up.
Dara says
Love the recipe! Why does my filling always run out??
Sara says
The only thing I can thing of is maybe you’re using larger than average jalapenos? Most jalapenos are about 3 inches long, but I know that they can also be bigger sometimes at the store!
Hanna says
Love this recipe! We used sharp Irish cheddar too and it was wonderful. How long do you think we can leave it prepared ahead of time before cooking?
Sara says
You can store in the refrigerator for up to 6 hours!
Allie says
Is there any wiggle room with this time frame? How bad would it be if they were prepared more in the 10 hours before window?
Sara says
That should be fine just cover them well so they don’t dry out!
Karen says
I always make mine the day before and then take them out of the fridge a few hours before I cook them. I’ve even made them a few days ahead. If I have to work that day, I worry I won’t get home in time to assemble them. so this works well for me.
Jamie says
Do they freeze nice?
Sara says
I would not recommend freezing them!
Paul Ferguson says
YES–you can place on parchment paper separate them freeze for 4-6 hours then place in a freezer bag for up to a week and then thaw them place on a rack and cook as normal. They come out just fine and tasty !!Enjoy !
Charles says
Prepared them following the recipe, BUT threw them on the smoker about an hour. Then under the broiler about 5 mins. Man they were awesome. Definitely get the thinnest cut bacon.
Kathy Boyd says
If you REALLY want to freeze them though, par cook the bacon AND soften the peppers(steam or boil for a quick 2 minutes.) Before assembly. Then freeze 🙂
They work excellent in an air fryer, frozen 🙂
Sue says
Yummo!!! My boyfriend was still talking about them the next day.
Natonia says
Great recipe my family loved it. We had them for the Superbiwl. I definitely will be making them again.