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.
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.
In a medium bowl, mix cream cheese, cheddar, Monterey Jack, garlic, paprika, and onion powder.
Stir until smooth and creamy.
Season with black pepper.
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 each stuffed jalapeño half with one strip of bacon.
Secure with a toothpick if needed.
Place seam-side down on the baking sheet.
Preheat oven to 200°C / 400°F.
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.
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.
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.
20 servings