Bacon-Wrapped Jalapeño Poppers

DifficultyBeginner

These Bacon-Wrapped Jalapeño Poppers are the ultimate party snack—spicy, creamy, smoky, and irresistibly crispy. Fresh jalapeños are stuffed with a cheesy filling, then wrapped in bacon and baked until golden. A guaranteed crowd-pleaser, they balance heat, creaminess, and savory crunch in every bite.

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Yields20 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
Make about 20 poppers
 10 fresh jalapeños (medium-sized, halved lengthwise and seeded)
 8 oz cream cheese, softened
 1 cup shredded cheddar cheese (sharp cheddar recommended)
 ½ cup shredded Monterey Jack cheese
 2 cloves garlic, minced (optional, for extra flavor)
 1 tsp smoked paprika (or regular paprika)
 ½ tsp onion powder
 20 strips streaky bacon (thin-cut works best for crispiness)
 Freshly ground black pepper, to taste
 Toothpicks (to secure bacon, if needed)
Prepare the jalapeños
1
  1. Cut jalapeños in half lengthwise.

  2. Use a spoon to scoop out seeds and membranes (leave a little if you want extra heat).

  3. Set halves aside on a lined baking sheet.

Make the filling
2
  1. In a medium bowl, mix cream cheese, cheddar, Monterey Jack, garlic, paprika, and onion powder.

  2. Stir until smooth and creamy.

  3. Season with black pepper.

Stuff the peppers
3
  1. Spoon about 1–2 teaspoons of cheese mixture into each jalapeño half.

  2. Spread evenly but avoid overfilling (the cheese will expand slightly when baked).

Wrap with bacon
4
  1. Wrap each stuffed jalapeño half with one strip of bacon.

  2. Secure with a toothpick if needed.

  3. Place seam-side down on the baking sheet.

Bake the poppers
5
  1. Preheat oven to 200°C / 400°F.

  2. Bake for 20–25 minutes, or until bacon is crispy and golden.

    • For extra crispiness, switch to broil/grill for the last 2–3 minutes.

Serving Suggestions
6
  • Serve hot as a party snack, appetizer, or game-day treat.

  • Pair with a cooling dip like ranch dressing, sour cream, or avocado crema.

  • Garnish with fresh chopped cilantro or chives for freshness.

Chef’s Notes & Variations
7
  • Milder version: Use mini sweet peppers instead of jalapeños.

  • Spicier twist: Add a dash of hot sauce or finely chopped jalapeños into the cheese filling.

  • Make-ahead: Assemble poppers ahead of time, refrigerate up to 24 hours, then bake before serving.

  • Air fryer option: Cook at 190°C / 375°F for 12–15 minutes, flipping halfway through.

Ingredients

Make about 20 poppers
 10 fresh jalapeños (medium-sized, halved lengthwise and seeded)
 8 oz cream cheese, softened
 1 cup shredded cheddar cheese (sharp cheddar recommended)
 ½ cup shredded Monterey Jack cheese
 2 cloves garlic, minced (optional, for extra flavor)
 1 tsp smoked paprika (or regular paprika)
 ½ tsp onion powder
 20 strips streaky bacon (thin-cut works best for crispiness)
 Freshly ground black pepper, to taste
 Toothpicks (to secure bacon, if needed)
Bacon-Wrapped Jalapeño Poppers
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