If you’re looking for a crowd-pleasing appetizer that’s equal parts spicy, smoky, and creamy, these Bacon-Wrapped Jalapeno Poppers are your new best friend. They’re perfect for game day, backyard BBQs, or whenever you need a bite-sized snack that packs a flavor punch. Don’t worry—I’ll walk you through every step so you can make these crispy, cheesy treats like a pro!
Why You Will Love This Recipe
Bacon-Wrapped Jalapeno Poppers are the ultimate mix of textures and flavors: crunchy bacon, tender jalapeno, and a creamy, cheesy filling that melts in your mouth. They’re surprisingly easy to make, and everyone from spice lovers to picky eaters will keep coming back for more. Plus, you can prep them ahead of time and bake when ready—perfect for stress-free hosting!
Ingredients
- 12 fresh jalapeno peppers
- 8 oz cream cheese (softened)
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 12 slices thin-cut bacon
- Toothpicks (optional, for securing bacon)
Ingredient Prep Guide
Jalapenos: Choose firm, smooth peppers without wrinkles. Wear gloves while handling to avoid skin irritation from the oils. Slice each in half lengthwise and scrape out seeds and membranes with a spoon.
Cheese Mix: Let cream cheese sit at room temperature for 30 minutes to soften—this makes mixing easier. Pre-shredded cheddar works fine, but freshly shredded cheese melts smoother.
Bacon: Use thin-cut bacon for quicker crisping. Thick-cut bacon may take longer to cook and could require a wire rack for even baking.
Equipment & Tools
- Baking sheet
- Aluminum foil or parchment paper
- Mixing bowl
- Spoon or piping bag
- Sharp knife
Step-by-Step Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper. Place your prepped jalapeno halves on the sheet, cut side up. In a bowl, mix softened cream cheese, cheddar cheese, garlic powder, and smoked paprika until smooth. Spoon the mixture into each jalapeno half, filling them just slightly over the top (but don’t overstuff—they’ll bubble while baking!). Wrap each stuffed jalapeno with a bacon slice, starting at one end and spiraling around the pepper. If the bacon doesn’t stick, secure it with a toothpick. Bake for 20–25 minutes until the bacon is crispy and the filling is golden. Let cool for 5 minutes before serving—they’ll be molten-hot inside!
Key Details
Total Time: 45 mins (Prep: 20 mins | Cook: 25 mins)
🍽️ Servings: 4–6 people
⚙️ Equipment: Baking sheet, mixing bowl, knife
Serving Suggestions
Serve these poppers warm with a side of ranch dressing or cool sour cream dip to balance the heat. They’re fantastic alongside burgers, grilled chicken, or a fresh garden salad. For parties, arrange them on a platter with fresh cilantro or lime wedges for a vibrant touch. They’re also great with an ice-cold beer or a zesty margarita!
Pro Tips
If your bacon isn’t crisping up, switch your oven to broil for the last 2–3 minutes—but watch closely to avoid burning. For extra smoky flavor, add a pinch of chipotle powder to the cheese filling. If you’re short on time, assemble the poppers up to a day ahead, cover tightly, and refrigerate until ready to bake.
To control the spice level, leave a few seeds in the jalapenos for heat lovers and remove all seeds for milder versions. Always label the “spicy” ones so guests know what to expect!
Storage and Reheating Instructions
Store leftover poppers in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F (175°C) oven for 10–12 minutes to keep the bacon crisp. Avoid microwaving—it’ll make the bacon soggy. You can freeze unbaked poppers for up to 2 months: arrange them on a baking sheet, freeze solid, then transfer to a freezer bag. Bake from frozen, adding 5–7 extra minutes.
Troubleshooting
Soggy bacon? Place a wire rack on your baking sheet to let grease drip away. Filling oozing out? Don’t overstuff the peppers—aim for a slight mound, not a mountain. Too spicy? Swap jalapenos for mini sweet peppers for a kid-friendly version.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! Assemble the poppers up to 24 hours in advance and refrigerate them covered. Bake just before serving for the crispiest results.
Can I use an air fryer?
Yes! Cook at 375°F (190°C) for 10–12 minutes, working in batches to avoid overcrowding. No need to flip them—the hot air will crisp the bacon evenly.
Are these gluten-free?
Yes, as long as your bacon and cheeses don’t contain additives with gluten. Check labels to be safe, especially with pre-shredded cheese.
Bacon-Wrapped Jalapeno Poppers
Ingredients
- 12 fresh jalapeno peppers
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 12 slices thin-cut bacon
- Toothpicks optional, for securing bacon
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper. Place your prepped jalapeno halves on the sheet, cut side up. In a bowl, mix softened cream cheese, cheddar cheese, garlic powder, and smoked paprika until smooth. Spoon the mixture into each jalapeno half, filling them just slightly over the top (but don’t overstuff—they’ll bubble while baking!). Wrap each stuffed jalapeno with a bacon slice, starting at one end and spiraling around the pepper. If the bacon doesn’t stick, secure it with a toothpick.
- Bake for 20–25 minutes until the bacon is crispy and the filling is golden.
- Let cool for 5 minutes before serving—they’ll be molten-hot inside!