Go Back

Jalapeno Poppers with Bacon

Jalapeno poppers with bacon are baked until the bacon turns crisp and the cream-cheese-cheddar filling bubbles golden. Halved, seeded jalapeños get stuffed, wrapped, and finished on a wire rack for even browning.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

jalapenos
  • 12 large jalapenos halved lengthwise and seeded
cream cheese
  • 8 oz cream cheese softened
shredded cheddar
  • 1 cup shredded sharp cheddar
garlic powder
  • 0.5 tsp garlic powder
smoked paprika
  • 0.5 tsp smoked paprika
green onions
  • 2 green onions finely sliced
bacon
  • 12 thin-cut bacon halved crosswise

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and mix filling
  1. Preheat the oven to 400F and set a wire rack over a lined baking sheet for airflow. Check that the rack is stable so the poppers bake evenly and crisp up.
  2. Mix cream cheese, cheddar, garlic powder, smoked paprika, and green onions until smooth and evenly combined. The mixture should look thick enough to mound in the jalapeño halves.
Stuff and wrap jalapeños
  1. Fill each jalapeno half with the cheese mixture, packing lightly so it holds its shape. Place filled halves close together so they’re easy to wrap.
  2. Wrap each jalapeno half with a piece of bacon, tucking the ends underneath. Lay them on the rack seam-side down so the bacon doesn’t loosen.
Bake and cool
  1. Arrange the poppers on the rack and bake for 20-22 minutes at 400F until the bacon is crisp and the filling is bubbling. Use the visual cue of active bubbling in the center to confirm doneness.
  2. Cool for 5 minutes before serving so the cheese sets slightly and is easier to handle. Serve warm while the bacon stays crisp.

Notes

Pro tip: soften the cream cheese fully so the filling mixes smooth and stays spreadable when you stuff the jalapeños. Store baked poppers in the fridge up to 3 days in an airtight container; reheat on a rack or oven at 350F until warmed through to help the bacon re-crisp. Freezing is not recommended because the jalapeño texture can soften after thawing. For a lower-fat option, use reduced-fat cream cheese and reduced-fat cheddar while keeping the bacon portion the same.