Jalapeno Poppers (Bacon Wrapped) – Crispy, Creamy, and Perfect for Sharing

Jalapeno poppers are the kind of appetizer that disappears fast. You get a little heat, a creamy center, and a salty, crispy bacon wrap that ties everything together. They’re easy to assemble, fun to customize, and a guaranteed crowd-pleaser at parties, game days, or casual dinners.

If you love bold flavors and simple prep, this is your go-to. Make a batch, set them out, and watch them go.

Why This Recipe Works

• Balanced flavors: The creamy filling cools the jalapeno heat, while bacon brings smoky, salty richness.
• Great texture: Crisp bacon outside, smooth cheesy center, tender pepper—a satisfying bite every time.
• Simple technique: Halved jalapenos are easier to prep and fill than whole, stuffed peppers.
• Oven-friendly: You’ll get consistent results without the mess of deep frying.
• Make-ahead friendly: Prep them in advance and bake when you’re ready to serve.

Ingredients

• 12 fresh jalapeno peppers (medium-sized)
• 8 ounces cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 2 green onions, finely sliced (optional)
• 1 small garlic clove, minced (or 1/4 teaspoon garlic powder)
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika (optional, for subtle smokiness)
• 1/4 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 12 slices thin-cut bacon (not thick-cut)
• Toothpicks (optional, to secure bacon)
• Nonstick cooking spray or a little oil for the rack

Step-by-Step Instructions

1. Preheat the oven: Set to 400°F (200°C). Place a wire rack on a baking sheet lined with foil or parchment.

   Lightly oil the rack to prevent sticking.

2. Prep the jalapenos: Wear gloves if you’re sensitive to heat. Slice each jalapeno lengthwise and scoop out seeds and membranes with a spoon. For less heat, remove more of the white pith.
3. Mix the filling: In a bowl, combine cream cheese, cheddar, green onions, garlic, onion powder, smoked paprika, salt, and pepper.

   Stir until smooth and well mixed.

4. Fill the peppers: Spoon the cheese mixture into each jalapeno half. Level the filling so it’s flush with the top edges—don’t overfill or it will ooze out.
5. Wrap with bacon: Cut each bacon slice in half crosswise. Wrap one half-strip around each filled jalapeno, starting at one end and spiraling slightly to cover.

   Secure with a toothpick if needed. Use thin-cut bacon so it crisps by the time the pepper is tender.
6. Arrange and bake: Place wrapped poppers on the prepared rack, bacon seam-side down. Bake for 20–25 minutes until bacon is browned and crisp and peppers are just tender. If the bacon needs more color, broil for 1–2 minutes, watching closely.
7. Rest briefly: Let poppers cool for 5 minutes to set the filling.

   Remove toothpicks before serving.

8. Serve: Enjoy as is, or add a dip like ranch, chipotle mayo, or a drizzle of honey for a sweet-heat contrast.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a 350°F (175°C) oven or air fryer for 8–10 minutes until hot and crisp. Avoid the microwave—it softens the bacon.
• Make ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving.
• Freeze: Freeze unbaked poppers on a sheet pan until solid, then transfer to a freezer bag for up to 2 months.

  Bake from frozen at 400°F (200°C) for 25–30 minutes.

Benefits of This Recipe

• Customizable heat: Control spice by removing more or fewer seeds and membranes.
• Budget-friendly: A short ingredient list with big flavor, perfect for feeding a crowd.
• High-protein snack: Bacon and cheese provide satisfying protein for party snacks or appetizers.
• Crowd appeal: Familiar flavors with a fun, shareable format.
• Flexible cooking methods: Works in the oven, air fryer, or on the grill.

What Not to Do

• Don’t use thick-cut bacon: It won’t crisp by the time the peppers are done, leaving rubbery strips.
• Don’t overfill: Excess filling will bubble over and burn on the pan.
• Don’t skip the rack: Baking on a rack allows fat to drip away and the bacon to crisp evenly.
• Don’t forget to season the filling: A pinch of salt, pepper, and aromatics makes a big difference.
• Don’t handle peppers without washing hands: Jalapeno oils linger. Wash hands and avoid touching your face.

Alternatives

• Cheese swaps: Try pepper jack, Monterey Jack, or a blend of cheddar and mozzarella for stretch.
• Add-ins: Mix in crumbled cooked sausage, chopped bacon, or finely diced sun-dried tomatoes to the filling.
• Sweet-heat twist: Brush bacon with a little maple syrup or honey in the last 5 minutes of baking.
• Herb boost: Stir in chopped cilantro, chives, or parsley for freshness.
• Pork-free option: Use turkey bacon or prosciutto. For vegetarian, skip the bacon and sprinkle with panko tossed in olive oil for crunch.
• Air fryer: Cook at 380°F (193°C) for 10–14 minutes, checking for crispness.
• Grill method: Grill over medium heat on a perforated pan for 12–16 minutes, lid closed, turning once.

FAQ

How spicy are jalapeno poppers?

The heat varies by pepper, but removing the seeds and membranes reduces the spice significantly.

The creamy filling and bacon also soften the burn. For extra mild poppers, soak halved jalapenos in cold water for 15 minutes before filling.

Can I make them ahead of time?

Yes. Assemble them up to a day in advance and refrigerate, tightly covered.

Bake just before serving so the bacon stays crisp.

What if I only have thick-cut bacon?

Par-cook it for 3–4 minutes on a sheet pan until it renders a little fat but is still flexible. Then wrap and bake as directed. Keep an eye on the final bake time.

How do I keep the bacon from unwrapping?

Wrap with slight overlap and place the seam side down on the rack.

Use toothpicks if needed. Cold poppers also hold the wrap better, so chill briefly before baking if you have time.

Can I use whole peppers instead of halves?

You can, but it’s more work to core them cleanly and harder to get even cooking. Halves are simpler, cook faster, and are easier to eat.

What dips go well with these?

Ranch, chipotle mayo, garlic aioli, sour cream with lime, or a touch of hot honey all pair well.

Pick one creamy and one sweet or tangy for variety.

How do I prevent greasy poppers?

Bake on a wire rack so fat drips off and don’t overcrowd the pan. Thin-cut bacon also renders and crisps better.

Can I make them gluten-free?

Yes. All ingredients listed are naturally gluten-free.

Just check labels on bacon and seasonings to be safe.

Wrapping Up

Bacon-wrapped jalapeno poppers hit all the right notes: spicy, creamy, smoky, and crisp. They’re simple to prep, easy to scale for a crowd, and adaptable to your taste. Keep a batch ready for your next gathering, and you’ll have a reliable, repeat-worthy appetizer everyone looks forward to.