These Bacon Wrapped Jalapeno Poppers are the perfect crowd-pleasing appetizer! Creamy, crispy, spicy, loaded with cheese, and wrapped in bacon!
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 just pretty much any day!
How to Cut the Jalapenos
- 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.
- Slice the peppers in half lengthwise, leaving the stem intact.
- Using a spoon, gently scrape out the seeds and ribs and discard. (If you like extra heat, you can leave some of the membrane.)
How To Make Jalapeno Poppers
You only need a few simple ingredients for these.
- Jalapeno peppers, of course! 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, seeds and ribs removed. 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.
- Cream cheese – I mix together cream cheese, shredded cheddar cheese, onion powder, garlic powder, salt, and pepper, which becomes your filling to stuff the jalapenos with.
- Bacon – you’ll cut your bacon 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.
Traditional jalapeno poppers are breaded and deep fried (and extra amazing!), but I find deep frying food at home is such a hassle. Plus, by baking them, you have the option of making them ahead of time, if needed.
Making Bacon Wrapped Jalapeño Poppers Ahead of Time
You can prepare the jalapeno poppers through the step of wrapping with bacon and placing onto the rimmed baking sheet, lined with foil. Wrap tightly with plastic wrap, transfer to the refrigerator. Bake and serve within 2 days.
You can also freeze them for longer storage. Transfer the baking sheet with the assembled poppers to the freezer for about 30 minutes to flash freeze. Once frozen, transfer them to resealable freezer bags for up to 3 months.
Some people like to serve these with ranch dressing for dipping, but I actually prefer them without a sauce. Either way, you can’t go wrong. These bacon wrapped jalapeno poppers are always a hit and everyone will ask for the recipe!
This baked version is the next best thing and does not disappoint!
Other appetizers we love!
Bacon Wrapped Jalapeno Poppers
- 12 jalapeno peppers (approximately 3-4 inches long)
- 8 ounces cream cheese , softened
- 1 cup shredded cheddar cheese
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 12 slices bacon (do not use thick cut)
- nonstick cooking spray
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and coat it with cooking spray.
- Cut the jalapenos 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 the cream cheese, cheddar cheese, onion powder, garlic powder, salt, and pepper until combined and smooth.
- 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 browned and crispy (if they’re not browning or getting crispy, you can place them under the broiler for the last minute or two, making sure they don’t burn.)
- Serve immediately or they’re also great at room temperature!
- For tips on preparing the peppers, please refer to the full article.
- You can prepare the jalapeno poppers through the step of wrapping with bacon and placing onto the rimmed baking sheet, lined with foil. Wrap tightly with plastic wrap, transfer to the refrigerator. Bake and serve within 2 days. You can also freeze them for longer storage. Transfer the baking sheet with the assembled poppers to the freezer for about 30 minutes to flash freeze. Once frozen, transfer them to resealable freezer bags for up to 3 months.