Bacon-Wrapped Jalapeño Poppers
Spicy jalapeños stuffed with creamy cheese and wrapped in crispy bacon create a bold appetizer perfect for parties and game days. Easy to make with optional add-ins for extra flavor.
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.