This Bacon Wrapped Jalapeno Poppers recipe is firing on all cylinders. You’ve got the creamy and crispy for texture, plus the sweet, salty, and spicy flavor. They’re easy to prep and bite-size, making them a well-loved appetizer at holiday parties, game day, or pretty much any day!

Helpful Tips

• Jalapeno peppers. Buy them fresh, about 3-4 inches long in size. If you buy them too small, then they’re too difficult to stuff. The peppers are sliced in half lengthwise, leaving the stem intact, then using a spoon gently remove the seeds and ribs. Most of the heat comes from the seeds and ribs, so if you like your poppers extra spicy, leave some of seeds and ribs intact.
• Wear disposable latex gloves. The seeds and ribs on the inside of jalapeno peppers carry a lot of heat. If you’re not wearing gloves as you cut them, it can burn your skin, or if you touch your face or eyes, it is very painful and the burn stays a long time.
• Filling. I mix together cream cheese, cheddar cheese, and seasonings, which becomes your filling to stuff the jalapenos with. Feel free to swap out the cheddar cheese for a different kind.
• Bacon. You’ll cut the bacon slices in half, crosswise, wrap a piece around each jalapeno, and secure with a toothpick. Avoid thick-cut bacon, because it takes longer to cook and crisp up. Remove the toothpicks before serving.

How to Make Jalapeno Poppers Step By Step

Gather your ingredients. Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat it with cooking spray.

Cut 12 jalapeno peppers in half lengthwise, leaving the stem intact. Use a spoon to scoop out the seeds and ribs. (I highly recommend wearing disposable latex gloves when doing this!)

In a medium bowl mix together 8 ounces softened cream cheese, 1 cup shredded cheddar cheese, 1/4 teaspoon EACH onion powder, garlic powder, salt, and pepper until combined and smooth.

Fill each jalapeno half with the cheese mixture.

Cut 12 slices of regular bacon in half crosswise, then wrap around each pepper half, using a toothpick to secure the bacon. Arrange the peppers on the baking sheet.

Bake for 20-25 minutes until bacon is browned and crispy (if they’re not browning or getting crispy, place them under the broiler for the last minute or two, making sure they don’t burn.)

Carefully remove the toothpicks. Serve immediately with some ranch for dipping. They’re also great at room temperature.

What Goes with Jalapeno Poppers?

These baked jalapeño poppers can be enjoyed as an appetizer as is, but are also great dipped in homemade ranch dressing or cool Tzatziki sauce, which helps tone down the heat. If pairing them with other foods for more of a meal, they pair well with Mexican-inspired dishes like air fryer chicken tacos, Mexican street corn salad, and 7 can soup. And don’t forget to wash them down with a beer or margarita!

Make Ahead and Storage

• Make the filling in advance: combine the cream cheese, cheddar cheese, and seasonings together. Cover and place in an airtight container for up to 3 days.
• Stuff the peppers: prepare the mixture, stuff each of your jalapeños, and wrap with bacon. Place them in an airtight container and refrigerate until you are ready to bake. They will keep in the fridge for up to 3 days.
• Can you freeze jalapeño poppers? Yep! Assemble them and place on a baking sheet in a single layer. Transfer to the freezer for about 45 minutes to flash freeze. Once frozen, transfer them to a resealable freezer bag for up to 1 month. When ready to bake them, place on a baking sheet and bake for 25 to 30 minutes. There is no need to thaw them first.
• Heat them up: if you have leftovers, you can warm them up. Place in the oven for about 20 minutes or air fryer for 5 minutes until they are tender and warmed through.

Other Appetizers To Try:

• Corn Dip
• Bacon Wrapped Chicken Bites
• Crab Rangoon Dip
• Spinach Artichoke Dip
• Deviled Eggs

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!