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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Yields 20 Servings Servings Quarter (5 Servings) Half (10 Servings) Default (20 Servings) Double (40 Servings) Triple (60 Servings) Prep Time 20 minsCook Time 25 minsTotal Time 45 minsMake 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
Cut jalapeños in half lengthwise.
Use a spoon to scoop out seeds and membranes (leave a little if you want extra heat).
Set halves aside on a lined baking sheet.
Make the filling
2
In a medium bowl, mix cream cheese, cheddar, Monterey Jack, garlic, paprika, and onion powder.
Stir until smooth and creamy.
Season with black pepper.
Stuff the peppers
3
Spoon about 1–2 teaspoons of cheese mixture into each jalapeño half.
Spread evenly but avoid overfilling (the cheese will expand slightly when baked).
Wrap with bacon
4
Wrap each stuffed jalapeño half with one strip of bacon.
Secure with a toothpick if needed.
Place seam-side down on the baking sheet.
Bake the poppers
5
Preheat oven to 200°C / 400°F .
Bake for 20–25 minutes , or until bacon is crispy and golden.
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)
Directions Prepare the jalapeños
1
Cut jalapeños in half lengthwise.
Use a spoon to scoop out seeds and membranes (leave a little if you want extra heat).
Set halves aside on a lined baking sheet.
Make the filling
2
In a medium bowl, mix cream cheese, cheddar, Monterey Jack, garlic, paprika, and onion powder.
Stir until smooth and creamy.
Season with black pepper.
Stuff the peppers
3
Spoon about 1–2 teaspoons of cheese mixture into each jalapeño half.
Spread evenly but avoid overfilling (the cheese will expand slightly when baked).
Wrap with bacon
4
Wrap each stuffed jalapeño half with one strip of bacon.
Secure with a toothpick if needed.
Place seam-side down on the baking sheet.
Bake the poppers
5
Preheat oven to 200°C / 400°F .
Bake for 20–25 minutes , or until bacon is crispy and golden.
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.
Bacon-Wrapped Jalapeño Poppers
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