Bacon Wrapped Jalapeno Poppers are the ultimate easy appetizer for your next party or game day! The perfect combination of salty and creamy with a kick of heat. Poppers are a fun finger food that everyone will love.
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Why We Love Them
- Finger Food – The toothpicks secure the bacon as it bakes around the jalapeno, making sure they stay together. It makes these poppers an easy-to-eat finger food for any party.
- Prep in Advance – To save time before the party, you can prep the jalapeno poppers the day before.
- No Frying Needed – While classic poppers are fried, I love this oven baked version.
Ingredients for Bacon Wrapped Jalapeno Poppers
Super simple ingredients result in a super delicious appetizer.
- Cream Cheese – Use regular, brick-style cream cheese.
- Shredded Sharp Cheddar Cheese – You can swap in another shredded cheese, if you’d like.
- Scallions – Also called green onions or spring onions.
- Spices – Garlic powder and onion powder.
- Fresh Jalapenos – I recommend picking out large jalapenos that are about the same size so you have more room for stuffing. If you can only find small jalapenos, then you can use more peppers (and bacon) to use up all of the filling.
- Bacon Slices – The slices will be cut in half before being wrapped around the stuffed jalapenos. I recommend using regular bacon, not thick cut, so it gets crispy in the oven.
- Toothpicks – For securing the bacon around each jalapeno.
How To Make Bacon Wrapped Jalapeno Poppers
Be sure to check the recipe card below for full ingredients & instructions.
- Prep – Start by preheating the oven and spraying a large baking sheet with cooking spray.
- Make Filling – Mix together the cream cheese, shredded cheese, scallions, and spices in a medium bowl. You can use an electric hand mixer to speed up the process.
- Stuff Jalapenos – Cut the jalapenos in half lengthwise and remove the white ribs and seeds. Stuff each jalapeno half with the cream cheese filling but be careful to not overfill past the rim.
- Wrap Jalapenos – Wrap each stuffed jalapeno with a bacon slice and secure with a toothpick before setting on the prepared baking sheet.
- Bake – Bake them in the preheated oven for about 20-25 minutes until the bacon is cooked and crispy. Serve warm and enjoy.
As written, this recipe has a mild-moderate spice level. The key to controlling the heat is removing some or all of the ribs and seeds from the peppers.
Yes, you can cook up them in the air fryer instead of the oven! After assembling the poppers, place in the air fryer an even layer. You may need to cook in batches. Air fry at 370 degrees F for 10-12 minutes.
You can also cook the them on the grill! But you need to do so carefully as the fat from the bacon can cause flare ups. Because of this, I recommend grilling the poppers over indirect heat or on a grill mat.
You can choose to garnish these with a little fresh minced parsley, but it’s not necessary. Serve them on their own, or with some ranch or Blue Cheese Dip on the side.
Spicy: Leave the ribs and seeds in tact, or only remove some of them. They are what give jalapenos their heat.
Try other spices: If you want more kick in the cream cheese filling, you can add a little cayenne pepper or chipotle powder to the filling.
Cheese: Instead of pepper jack, you can swap in another shredded cheese of choice. Other favorites to use are pepper jack, Mexican blend, monterey jack, or colby jack.
Kid friendly: There’s no getting around these having a little bit of heat. But to make them more mild, use a regular jack or cheddar cheese, remove all the ribs and seeds, and give them some ranch for dipping.
Storage, Reheating, and Make Ahead
Although these poppers are best served right after making, you can store the leftovers to enjoy later.
Storage – Leftovers can be stored, covered, in the fridge for up to 3 days.
Reheating – Reheat the leftover poppers in the oven at 350 degrees F for 5-10 minutes until warmed and the bacon is getting crispy again. The air fryer works too; just heat to 350 and air fry for a few minutes or until the bacon is crispy.
Make Ahead – You can stuff and wrap the jalapenos up to a day in advance and store, covered, in the fridge until ready to bake.
- Be careful with the jalapenos. If you’re new to cooking with jalapenos, be very careful about touching your face after handling. You can wear disposable food prep gloves or thoroughly wash your hands after handling. If you don’t wear gloves, I recommend using a spoon to scrape out the ribs and seeds so that nothing gets caught under your fingernails.
- Easily control the spice. Did you know that the ribs and seeds are what gives jalapenos their spice? By removing them, these poppers are a much more mild spice level. If you really love super spicy foods, then you can leave some of the ribs and seeds in.
- Don’t over-stuff. Make sure not to stuff the jalapeno halves past the rim otherwise the cheese can overflow a lot when baking.
More Spicy Recipes
Bacon Wrapped Jalapeno Poppers
- 8 ounces cream cheese softened
- 1.5 cups freshly grated sharp cheddar cheese
- 2 green onions thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 fresh large jalapenos *try to get all the same size
- 12 bacon slices sliced in half
- Preheat the oven to 400°F. Spray a baking sheet with cooking spray, set aside.
- In a medium-sized bowl, mix together the cream cheese, cheddar cheese, scallions, garlic powder, and onion powder until combined. I like to use an electric hand mixer for this.
- Cut the jalapenos in half length-wise and remove the ribs and seeds. Fill the inside of the jalapenos, do not overfill, you want it just to the rim of the jalapeno. Place them on the prepared baking sheet.
- Wrap them in the bacon and secure them with a toothpick. Bake for 20-25 minutes until the bacon is crispy. Serve immediately.