February 16, 2024
Review RecipeBacon Wrapped Jalapenos in the Oven
This delicious bacon-wrapped jalapeño poppers appetizer recipe will have your guests asking for more!
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Table of Contents
- Bacon Wrapped Stuffed Jalapenos Ingredients
- Bacon Wrapped Jalapenos Substitutions And Additions
- How to make Bacon Jalapeno Poppers
- How To Serve Bacon-Wrapped Stuffed Jalapenos
- How To Make This Bacon Wrapped Jalapeno Recipe Ahead Of Time
- Storing Bacon Jalapeno Poppers
- You Will Love These Bacon Wrapped Stuffed Jalapenos
- Bacon Wrapped Jalapeno Poppers FAQs
- More Recipes You’ll Love
- JUMP TO RECIPE
- Even More Recipes You’ll Love
These bacon-wrapped jalapeño poppers just took everyone’s favorite appetizer to the next delicious level. Stuffed with cream cheese filling and gooey melted cheese, the spicy jalapeños are then wrapped in bacon for the perfect finger food; I dare you to resist!
Bacon Wrapped Stuffed Jalapenos Ingredients
With a mix of smoky bacon, creamy cheese, and spicy peppers, these poppers have something for everyone.
For this recipe, you’ll need:
- 8 ounces of cream cheese, room temperature
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- 1 (8-ounce) bag of Mexican-style four-cheese blend (I used Kraft brand finely shredded)
- 12 (medium-sized) jalapeño peppers, sliced in half with seeds and veins removed
- 24 pieces of thin-sliced bacon*
* Note: Using thin-sliced bacon is a must for this recipe. Thick-sliced bacon just doesn’t crisp up nearly as well. You can use low-sodium bacon, smoky bacon, or regular bacon, just make sure it is thin-sliced.
Also, if your peppers are on the small size, then you can cut your pieces of bacon in half to wrap each popper. You’ll want to avoid having too much bacon wrapped over itself as it won’t properly crisp.
Bacon Wrapped Jalapenos Substitutions And Additions
PEPPERS: You can make these bacon-wrapped poppers using mini sweet red, orange, or yellow peppers. You will follow the recipe exactly the same, but your poppers will be more of a sweet appetizer and not spicy.
CHEESE: You can use any blend of cheese you prefer. I highly suggest sticking with the fine shred, though, as it blends better with the cream cheese. You can use sharp cheddar cheese, a pepper jack blend, Colby jack, or any sharp cheese you enjoy.
PRO TIP:
Make sure that you wash your hands very well after handling the raw jalapeños. Do not touch your face or eyes.
You can use food prep gloves if your skin is very sensitive to the oils in the peppers that cause the stinging/burning.
How to make Bacon Jalapeno Poppers
These little poppers are packed with flavor and contain just the right amount of heat. Not only are they incredibly delicious, but they are also surprisingly easy to make in the oven.
STEP ONE: Preheat the oven to 425°F. Line two large rimmed baking trays with a piece of aluminum foil. Place an oven-safe baking rack (one that fits inside the baking tray) over the top of the foil. Set aside.
STEP TWO: In a large bowl, cream together the cream cheese, garlic powder, onion powder, salt, and black pepper on medium speed for 1 to 2 minutes or until no lumps remain.
STEP THREE: Add the shredded Mexican cheese blend and mix on low just until all the cheese has been fully incorporated.
STEP FOUR: Fill each jalapeño half with about a tablespoon of the cream cheese mixture.
STEP FIVE: Once you have filled all the jalapeños with cheese, you can wrap each one with a single slice of bacon.
Make sure that it covers the entire jalapeño with as little overlap as possible. Try to start, and end your wrap on the back side of the jalapeño popper so that when you place it on the baking rack, the end pieces are on the bottom.
Avoid having too much bacon wrapped around itself, or your bacon will not crisp well.
OUR RECIPE DEVELOPER SAYS
You can make these with a toothpick inserted through the piece of bacon and the jalapeño. This will keep the bundles together and make it easier for guests to pick up their appetizers.
STEP SIX: Place poppers, cheese-filled side facing up, onto the prepared baking tray in a single layer.
PRO TIP:
Some jalapeño peppers are on the small side (mine were about 3 inches long) so you may get more than 24 poppers out of this recipe if your jalapeño peppers are not as big.
STEP SEVEN: Place the trays of bacon-wrapped jalapeño poppers in the refrigerator to chill for at least 1 hour or up to overnight to allow the cream cheese to firm back up.
This helps to keep the cream cheese from oozing out of the poppers when baked.
STEP EIGHT: Bake for 25 minutes.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your poppers as the suggested cooking time approaches.
STEP NINE: Turn your oven to broil, and broil for an additional 2 to 3 minutes to let the bacon crisp up. Keep an eye on them, as they can burn quickly on the broil setting.
STEP TEN: Allow the bacon-wrapped jalapeño poppers to cool slightly before plating and serving.
How To Serve Bacon-Wrapped Stuffed Jalapenos
This is a tasty, spicy appetizer that is sure to be the star of any summer barbecue, game day gathering, or holiday event (we love them on New Year’s Eve and for the Super Bowl).
Bacon-wrapped jalapeño poppers are versatile, too – they can be served warm or at room temperature. They’re great a snack with beer, chips, and salsa.
They can also be served in a party setting with a side of ranch dressing or alongside other easy appetizers, including our cucumber bites and stuffed mushrooms.
The most popular side dishes for jalapeño poppers are tortilla chips, dip such as ranch or salsa, coleslaw, and other vegetables.
To make the meal even more filling and flavorful, you can also serve a side salad or a dish of enchiladas. With all these options, your guests are sure to be delighted with your jalapeño poppers!
MORE JALAPENO RECIPES
For more party food ideas, check out our fried ravioli and bacon-wrapped mozzarella sticks.
How To Make This Bacon Wrapped Jalapeno Recipe Ahead Of Time
You can prepare these stuffed bacon jalapeños ahead of time, up through step 6, and they can be kept in the refrigerator for up to 24 hours before baking and serving them.
You will want to lightly cover them with plastic wrap while being stored in the refrigerator.
Storing Bacon Jalapeno Poppers
IN THE FRIDGE: For the best results, these easy bacon poppers are best enjoyed the same day they are baked.
IN THE FREEZER: We do not recommend freezing these stuffed jalapeños.
You Will Love These Bacon Wrapped Stuffed Jalapenos
Bacon makes everything better, and these stuffed bacon-wrapped jalapeño poppers are no exception. This perfect party appetizer is stuffed with creamy cheeses and wrapped in crispy bacon for this mouthwatering dish.
Bacon Wrapped Jalapeno Poppers FAQs
Which bacon is best for these bacon-wrapped jalapeños?
For this recipe, a thinner cut of bacon is best. Thick-cut bacon will take longer to get crispy, and you might not be able to taste the cheese and jalapeños as much due to there being more bacon per bite.
Can I make this jalapeño bacon cream cheese poppers recipe ahead of time?
This is a great recipe to make in advance. Store in the fridge for up to 24 hours and pop it in the oven to bake right before you are ready to serve.
Can I substitute anything for the bacon?
You could substitute prosciutto for the bacon as it has a similar salty taste.
How do you remove the seeds from jalapeños?
Cut the jalapeño in half lengthwise, exposing the white membrane that holds the seeds in place.
Then take a small spoon and scrape out the membrane, working from the bottom to the stem end of the pepper half.
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Jalapeno Poppers with Bacon
This delicious bacon-wrapped jalapeño poppers appetizer recipe will have your guests asking for more!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Servings 24
Ingredients
- 8 ounces cream cheese, room temperature
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces Mexican style four-cheese blend, (I used Kraft brand finely shredded)
- 12 medium-sized jalapeño peppers, sliced in half with seeds and veins removed
- 24 pieces thin-sliced bacon
Instructions
- Preheat the oven to 425°F.
- Line two large rimmed baking trays with a piece of aluminum foil. Place an oven-safe baking rack (one that fits inside the baking tray) over the top of the foil. Set aside.
- In a large bowl, cream together the cream cheese, garlic powder, onion powder, salt, and black pepper on medium speed for 1 to 2 minutes or until no lumps remain.
- Add the shredded Mexican cheese blend and mix on low just until all the cheese has been fully incorporated.
- Fill each jalapeño half with about a tablespoon of the cream cheese mixture.
- Once you have filled all the jalapeños with cheese, you can wrap each one with a single slice of bacon. Make sure that it covers the entire jalapeño with as little overlap as possible. Try to start, and end your wrap on the back side of the jalapeño popper so that when you place it on the baking rack, the end pieces are on the bottom.
- Place poppers, cheese-filled side facing up, onto the prepared baking tray in a single layer.
- Place the trays of bacon-wrapped jalapeño poppers in the refrigerator to chill for at least 1 hour or up to overnight, to allow the cream cheese to firm back up. This helps to keep the cream cheese from oozing out of the poppers when baked.
- Bake for 25 minutes.
- Turn your oven to broil, and broil for an additional 2 to 3 minutes to let the bacon crisp up. Keep an eye on them as they can burn quickly on the broil setting.
- Allow the bacon-wrapped jalapeño poppers to cool slightly before plating and serving.
Video
Notes
- Using thin-sliced bacon is a must for this recipe. Thick-sliced bacon just doesn’t crisp up nearly as well. You can use low-sodium bacon, smoky bacon, or regular bacon, just make sure it is thin sliced. Also, if your peppers are on the small size, then you can cut your pieces of bacon in half to wrap each popper. Avoid having too much bacon wrapped around itself or your bacon will not crisp well.
- Make sure that you wash your hands very well after handling the raw jalapeños. Do not touch your face or eyes. You can use food prep gloves if your skin is very sensitive to the oils in the peppers that cause the stinging/burning.
- You can make these with a toothpick inserted through the piece of bacon and the jalapeño. This will keep the bundles together and make it easier for guests to pick up their appetizers.
- Some jalapeño peppers are on the small side (mine were about 3 inches long) so you may get more than 24 poppers out of this recipe if your jalapeño peppers are not as big.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your poppers as the suggested cooking time approaches.
Nutrition
Calories: 161kcal | Carbohydrates: 2g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 281mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Eric Alba says
Just tried this one and the family loved it… will make it again during the weekend.
Hannah Griffin says
In love with these! They were soooo good!
Lori says
Can you deep fry these??
Layne Kangas says
Hi, Lori – we haven’t tried that, please let me know if you test it out!
Donna says
I made these and smoked them for almost 3 hours at 250, they were awesome.
Thanks for recipe
Sandra Tadlock says
These are my new addiction ! I make a batch every week.