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Delicious bacon wrapped jalapeño poppers stuffed with cream cheese and cheddar.

Bacon Wrapped Jalapeño Poppers

These Bacon Wrapped Jalapeño Poppers are a spicy, creamy, and crunchy appetizer perfect for parties. Easy to make and always a hit with guests.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 poppers
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 pieces fresh jalapeños Choose firm, glossy peppers without wrinkles.
  • 8 oz cream cheese Softened for easy mixing.
  • 1 cup shredded cheese Cheddar or pepper jack for added heat.
  • 12 slices bacon Regular cut preferred for optimal texture.
  • 1 tsp garlic powder For flavor enhancement.
  • 1 tsp onion powder Optional seasoning.
  • 1 tsp salt Use lightly because bacon is salty.
  • 1 tsp black pepper To taste.
Optional add-ins
  • 2 tbsp green onions Chopped for added flavor.
  • 1 tbsp everything bagel seasoning Sprinkled on top.
  • 1 tbsp hot sauce Mixed into the filling for extra spice.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a sheet pan with foil for easy cleanup.
  2. Slice jalapeños lengthwise and scoop out seeds and the white ribs for a milder flavor.
  3. In a bowl, mix together softened cream cheese, shredded cheese, garlic powder, onion powder, salt, and black pepper.
  4. Spoon or pipe the filling into each jalapeño half. Avoid overfilling to prevent spillage.
  5. Wrap each jalapeño half with a piece of bacon, placing it seam side down. Secure with toothpicks if necessary.
Cooking
  1. Bake the jalapeño poppers in the preheated oven for 20 to 25 minutes, or until bacon is browned and crispy.
  2. Check for visual cues: bacon should be crisp at the edges, and jalapeños should be tender.
  3. If needed, finish under the broiler for 1 to 2 minutes for extra crispiness, but be attentive to avoid burning.

Notes

Wear gloves when handling jalapeños to avoid irritation. You can prepare poppers 24 hours in advance and store them in the fridge until baking.