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Bacon-Wrapped Jalapeño Poppers

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close up shot of Bacon-Wrapped Jalapeño Poppers on a plate
This delicious bacon-wrapped jalapeño poppers appetizer recipe will have your guests asking for more!
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Table of Contents
  1. Bacon-Wrapped Jalapeño Poppers Ingredients
  2. How To Make This Bacon-Wrapped Poppers Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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!

overhead shot of Bacon-Wrapped Jalapeño Poppers on a plate

Bacon-Wrapped Jalapeño Poppers Ingredients

Bacon-Wrapped Jalapeño Poppers raw ingredients that are labeled

You’ll need:

  • 8 ounces cream cheese, room temperature
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (8-ounce bag) Mexican style four-cheese blend (I used Kraft brand finely shred)
  • 12 (medium-sized) jalapeño peppers, sliced in half with seeds and veins removed
  • 24 pieces of thin-sliced bacon

PRO TIP:

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.

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.

How To Make This Bacon-Wrapped Poppers Recipe

OUR RECIPE DEVELOPER SAYS

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.

STEP ONE: 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.

cream cheese and spices blended together in a bowl

STEP THREE: Add the shredded Mexican cheese blend and mix on low just until all the cheese has been fully incorporated.

cheese added to the cream cheese mixture in a bowl

STEP FOUR: Fill each jalapeño half with about a tablespoon of the cream cheese mixture.

jalapeño halves filled with cream cheese

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.

PRO TIP:

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.

jalapeño peppers being wrapped with a slice of bacon

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.

Bacon-Wrapped Jalapeño Poppers on a baking tray

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: Preheat the oven to 425°F.

STEP NINE: 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 TEN: 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.

baked Bacon-Wrapped Jalapeño Poppers on a baking sheet

STEP ELEVEN: Allow the bacon-wrapped jalapeño poppers to cool slightly before plating and serving.

How To Serve

These bacon-wrapped jalapeño poppers can be served warm or at room temperature. They make easy appetizers alongside our cucumber bites and stuffed mushrooms.

For more party food ideas, check out our fried ravioli and bacon-wrapped mozzarella sticks.

Storage

IN THE FRIDGE: For the best results, these easy bacon poppers are best enjoyed the same day they are baked. You can prepare these 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. 

IN THE FREEZER: We do not recommend freezing these stuffed jalapeños.

A close up shot of Bacon-Wrapped Jalapeño Poppers

Bacon makes everything better and these stuffed jalapeño poppers are no exception. This perfect party appetizer is stuffed with creamy cheeses and wrapped in crispy bacon for this mouthwatering dish.

FREQUENTLY ASKED QUESTIONS

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 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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close up shot of Bacon-Wrapped Jalapeño Poppers on a plate

Bacon-Wrapped Jalapeño Poppers

5 from 1 vote
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 shred)
  • 12 medium-sized jalapeño peppers, sliced in half with seeds and veins removed
  • 24 pieces thin-sliced bacon

Instructions
 

  • 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.
  • Preheat the oven to 425°F.
  • 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
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