There’s something irresistibly satisfying about the smoky crunch of crispy bacon wrapped around spicy jalapeños bursting with creamy cheese. These Bacon-Wrapped Jalapeño Poppers deliver a bold, savory bite that’s perfect for sharing at lively gatherings, game days, or anytime you want to spice up your appetizer lineup. Each popper packs a delightful punch of heat tempered by smooth cheese and smoky bacon.
Easy to prepare and sure to impress, this recipe combines fresh jalapeños stuffed with a seasoned cheese blend, then wrapped and baked to perfection. Whether you’re entertaining friends or craving a flavorful snack, these poppers hit all the right notes with a golden, crispy finish and melty, spicy center.
- A perfect combination of spicy jalapeños, creamy cheese, and crispy bacon for an unbeatable flavor balance.
- Quick and simple to assemble, making it ideal for last-minute snacks and party appetizers.
- Customizable with optional add-ins like green onions or sausage for added depth and texture.
Ingredients
- Fresh jalapeños: Six green jalapeños, halved and seeded for a spicy base with reduced heat and a sturdy vessel for stuffing.
- Cream cheese: 170 grams of softened cream cheese to create a smooth, rich filling that complements the spice.
- Shredded cheddar or Monterey Jack cheese: One cup adds a tangy, melty texture that melts perfectly.
- Garlic powder: Half a teaspoon provides a subtle, savory depth to the cheese mixture.
- Onion powder: Half a teaspoon enhances the flavor with gentle sweetness and aroma.
- Smoked paprika: Quarter teaspoon gives a hint of smoky warmth that deepens the overall taste.
- Salt and black pepper: To taste, for seasoning the creamy filling evenly and enhancing all flavors.
- Bacon slices: Six slices cut in half for wrapping each popper with crispy, smoky goodness.
- Optional toothpicks: Soaked in water to secure the bacon without burning during baking.
- Optional chopped green onions: Two tablespoons, for a fresh, mild onion flavor and burst of color.
- Optional cooked, crumbled sausage: Two tablespoons add savory protein and a hearty twist to the filling.
- Optional pinch of cayenne pepper: For those who prefer an extra spicy kick in the poppers.
Instructions
- Preheat oven and prepare baking surface
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Preheat your oven to 200 °C (400 °F) to ensure it reaches the right temperature for crispy bacon and melty cheese. Line a baking sheet with parchment paper or foil, and place a rack on top if available to allow air circulation around the poppers for even cooking and crispiness.
- Make the creamy cheese filling
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In a mixing bowl, combine softened cream cheese, shredded cheddar or Monterey Jack, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well until fully incorporated into a smooth, flavorful filling. Stir in any optional add-ins like chopped green onions, crumbled sausage, or cayenne pepper to customize the heat and texture.
- Stuff the jalapeños with cheese mixture
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Generously spoon the creamy filling into each jalapeño half without overfilling to prevent spilling during baking. Filling each pepper evenly ensures every bite is rich and full of flavor, balancing the spice and creaminess.
- Wrap stuffed jalapeños with bacon
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Wrap each cheese-filled jalapeño half with a half slice of bacon, placing the seam side down to secure them. Use toothpicks soaked in water if needed to hold the bacon in place during cooking. This step adds a smoky crisp texture that contrasts the soft filling and spicy pepper.
- Bake to crispy perfection
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Bake on the prepared rack for 20 to 25 minutes until the bacon is crispy and the cheese filling is bubbly. For an extra crispy finish, broil the poppers in the last 2 to 3 minutes, watching carefully to avoid burning. The result is a perfect balance of crunch and creamy, spicy centers.
- Serve warm with dipping sauces
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Allow the poppers to cool briefly before serving warm to avoid burning. They pair wonderfully with dipping sauces like ranch, chipotle mayo, or honey-mustard, adding complementary flavors that enhance each spicy, savory bite.
- Soaking jalapeños in cold water for 20 minutes after seeding reduces their heat if you prefer a milder popper.
- Substitute pepper jack cheese for cheddar or Monterey Jack to add a creamier texture and extra heat.
- Air fryer alternative: Cook at 190 °C (375 °F) for 10 to 12 minutes, adjusting time based on your air fryer model.
- Make ahead: Assemble the poppers and refrigerate for up to 24 hours before baking for convenience.
Storage Tips
Store leftover poppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore bacon crispness and warm the cheese filling evenly.
Serving Suggestions
Serve these Bacon-Wrapped Jalapeño Poppers alongside fresh vegetables or a crisp salad to balance the spice. They also pair beautifully with cold beer or a zesty cocktail for an enticing party platter.
- Use medium to large jalapeños to get enough room for stuffing without being too spicy or thin.
- Soaking toothpicks before use prevents them from burning in the oven, keeping the bacon secure.
- Turn the poppers halfway through baking for even bacon crispiness and prevent burning on one side.
FAQs
- Can I prepare these poppers ahead of time?
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Yes, you can assemble the jalapeños up to 24 hours in advance and refrigerate. Bake them fresh when ready to serve for the best texture.
- How do I reduce the heat of the jalapeños?
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Removing the seeds and membranes is key. Additionally, soak the prepared jalapeños in cold water for 20 minutes to mellow the spiciness.
- What can I use instead of bacon?
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You can try prosciutto or turkey bacon as alternatives, but the traditional smoky flavor and crispiness of bacon are hard to replicate.
- Can I freeze these poppers?
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It’s best to freeze them before baking. Wrap each popper well and freeze in a sealed container. Bake directly from frozen, adjusting time until bacon is crispy and filling is hot.
- What dipping sauces pair well with these poppers?
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Classic ranch, chipotle mayo, and honey-mustard sauces all complement the spicy and smoky flavors beautifully.
- Is it safe to eat jalapeños raw?
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Yes, but cooking mellows the heat and softens the peppers, making them more palatable in stuffed poppers.
Bacon-Wrapped Jalapeño Poppers
Equipment
- 1 oven preheated to 400 °F
- 1 baking sheet lined with parchment paper or foil
- 1 rack optional, placed on baking sheet
- 1 bowl
- 1 toothpicks optional, soaked in water to secure bacon
Ingredients
- 6 fresh jalapeños halved lengthwise and seeded
- 6 oz cream cheese softened
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 6 slices bacon cut in half
- Optional: 2 tablespoons chopped green onions
- Optional: 2 tablespoons cooked crumbled sausage
- Optional: pinch of cayenne pepper for extra heat
- Optional: toothpicks soaked in water
Instructions
- Preheat oven to 400 °F. Line a baking sheet with parchment paper or foil and place a rack on top if available.
- In a bowl, combine cream cheese, shredded cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
- Add chopped green onions, crumbled sausage, and cayenne if using, and mix well.
- Spoon the cheese mixture into each jalapeño half, filling generously without overflowing.
- Wrap each stuffed jalapeño with a half slice of bacon and secure with a toothpick if needed.
- Place jalapeños seam-side down on the prepared baking sheet.
- Bake for 20 to 25 minutes until bacon is crispy and filling is bubbly.
- For extra crispiness, broil for 2 to 3 minutes at the end of baking.
- Let cool slightly before serving. Pair with ranch, chipotle mayo, or honey-mustard dipping sauces.
Notes
- Soak jalapeños in cold water for 20 minutes after seeding to reduce heat.
- Pepper jack cheese adds more spicy kick.
- Air fryer option: cook at 375 °F for 10–12 minutes.
- Assemble ahead and refrigerate up to 24 hours before baking.
