Bacon Wrapped Jalapeno Poppers

These bacon wrapped jalapeno poppers are stuffed with creamy cheese, wrapped in bacon, and baked until crispy. ♡

If you need a game day appetizer that disappears in seconds, these bacon wrapped jalapeno poppers are it. Fresh jalapenos get filled with a creamy cheddar cheese filling, wrapped in strips of bacon, and baked until the bacon is crispy and the cheese is bubbling. Each bite is spicy, smoky, cheesy, and crunchy at the same time.

You need 4 main ingredients. The whole tray bakes in 25 minutes. Let’s make it together.

Ingredients

Bacon Wrapped Jalapeno Poppers

• 12 large jalapenos, halved lengthwise and seeded
• 12 strips bacon, cut in half
• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar
• 1/2 cup shredded Monterey Jack
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp black pepper
• 2 tbsp chopped chives for garnish
• Ranch or blue cheese dressing for serving

Optional add-ins

• 1/4 cup crumbled blue cheese in the filling
• 2 tbsp BBQ sauce brushed on the bacon
• Honey drizzle for sweet heat
• Crispy fried onions on top
• Sriracha drizzle

How to Make Bacon Wrapped Jalapeno Poppers

1. Preheat. Preheat oven to 400F. Line a sheet pan with foil and place a wire rack on top. The rack lets the bacon crisp evenly.
2. Prep. Slice jalapenos in half lengthwise. Use a small spoon to scoop out the seeds and white membrane. Wear gloves if you have sensitive hands.
3. Filling. In a bowl mix cream cheese, cheddar, Monterey Jack, garlic, smoked paprika, garlic powder, onion powder, and pepper until smooth.
4. Stuff. Fill each jalapeno half with about 1 tablespoon of the cheese mixture.
5. Wrap. Wrap each stuffed jalapeno with a half strip of bacon, tucking the ends underneath.
6. Bake. Place on the wire rack and bake 22 to 28 minutes until the bacon is crispy and the cheese is golden bubbly.
7. Rest. Let cool 3 minutes before serving so the cheese sets slightly.
8. Serve. Top with chopped chives. Serve with ranch or blue cheese on the side.

Why This Recipe Works

The wire rack is the secret to crispy bacon. Bacon laid flat on a sheet pan steams in its own grease and stays floppy. Elevating the poppers on a rack lets the fat drip away while hot air circulates around every side. Game day appetizers fail when the bacon is rubbery. This trick fixes that every time.

Two cheeses are better than one. Cream cheese provides the creamy melt, sharp cheddar adds flavor and color, and Monterey Jack gives the stretch. Most jalapeno popper recipes use just cream cheese which ends up bland. The 3 cheese combo is what makes these taste like restaurant poppers. According to USDA nutrition data bacon delivers 9g of protein per 3 strips, which makes these appetizers surprisingly filling.

Removing the seeds and membrane reduces the heat by about 70 percent. The capsaicin (the spicy compound) lives mostly in the white membrane, not the flesh. Scraping it out leaves you with the jalapeno flavor minus the brutal heat. For spicier poppers leave some membrane in. Pair these with our vegetarian crispy buffalo cauliflower for a full game day spread.

Tips

• Use the wire rack. Crispy bacon is the difference between great poppers and average ones.
• Wear gloves when handling jalapenos or wash your hands very well. The oils sting.
• Use room temperature cream cheese. Cold cream cheese leaves lumps.
• Storage: leftovers keep for 3 days in the fridge.
• Reheating: bake at 400F for 8 minutes to re-crisp. Air fryer at 380F for 5 minutes works too.
• Substitution tip: turkey bacon works for a lighter version but is less crispy.
• Meal prep: assemble unbaked up to 24 hours ahead and bake fresh.
• For larger appetizers use whole jalapenos with a slit lengthwise.

Variations

• Sweet heat: brush with maple syrup or honey during the last 5 minutes.
• BBQ: brush with BBQ sauce during the last 5 minutes.
• Bourbon brown sugar: rub bacon with brown sugar and a splash of bourbon before wrapping.
• Sausage stuffed: add 1/4 cup of cooked crumbled breakfast sausage to the filling.
• Blue cheese version: swap cheddar for crumbled blue cheese.
• Air fryer poppers: cook at 380F for 12 minutes in the air fryer.

Common Mistakes to Avoid

• Skipping the wire rack. Bacon stays floppy and greasy.
• Using cold cream cheese. The filling will be lumpy.
• Overstuffing the jalapenos. The cheese spills out and burns on the rack.
• Wrapping the bacon too tight. It shrinks during baking and squeezes out the filling.
• Cooking at too high heat. Above 425F the cheese burns before the bacon crisps.

Bacon Wrapped Jalapeno Poppers

Fresh jalapenos stuffed with a 3 cheese filling, wrapped in bacon, and baked crispy on a wire rack. Game day perfection.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Appetizer

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

• 12 large jalapenos halved and seeded
• 12 strips bacon cut in half
• 8 oz cream cheese softened
• 1 cup shredded cheddar
• 1/2 cup shredded Monterey Jack
• 2 cloves garlic minced
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp black pepper

Method

 

1. Preheat oven to 400F. Place a wire rack on a foil lined sheet pan.
2. Halve jalapenos and scoop out seeds.
3. Mix cream cheese, cheddar, Monterey Jack, garlic, and spices.
4. Fill each jalapeno half with 1 tbsp of the cheese mixture.
5. Wrap with half a strip of bacon, tucking ends underneath.
6. Bake 22 to 28 minutes until bacon is crispy and cheese is bubbling.
7. Top with chives. Serve with ranch or blue cheese.

Notes

Use a wire rack for crispy bacon. Room temperature cream cheese blends smoothly. Wear gloves when handling jalapenos.

FAQ

Something you might like :

Baked Brie with Honey Prosciutto Wrapped Melon