These Bacon Wrapped Jalapeno Poppers are the perfect crowd-pleasing appetizer! Creamy, crispy, spicy, loaded with cheese, and wrapped in bacon!
Love this recipe? Then you’ll love our jalapeno popper dip, too!
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!
Jalapeno Poppers Recipe – Baked
Normal jalapeno poppers don’t include bacon, but this version does, which makes them that much yummier! Traditional poppers are also breaded and deep fried (and extra amazing!), but I find deep frying food at home is such a hassle. Plus, eliminating the breading makes these Jalapeno Poppers keto and gluten free.
Baking them in the oven also gives you the option of making them ahead of time, if needed.
How To Make Jalapeno Poppers
You only need a few simple ingredients for these.
(Scroll below for the detailed printable recipe card.)
- 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, 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.
- Filling: 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.
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.
- Remove seeds and ribs: Using a spoon, gently scrape out the seeds and ribs and discard. (If you like extra heat, you can leave some of the membrane.)
Can I Make Jalapeño Poppers Ahead of Time?
Yep! These can be made ahead of time for an easy appetizer to pull out of your hat when entertaining.
- 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 until they are tender and warmed through.
What Goes with Jalapeno Poppers?
Either way, you can’t go wrong. These bacon jalapeno poppers are always a hit and everyone will ask for the recipe!
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!