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Bacon-wrapped jalapeño poppers with a creamy cheese filling sit enticingly on a plate, each secured with toothpicks. A small bowl of dipping sauce accompanies these delicious appetizers.

Bacon Wrapped Jalapeno Poppers

Author: Mandy Applegate
Bacon wrapped jalapeno poppers with a creamy cream cheese and sharp cheddar filling, baked until crisp. Four ingredients, and you can assemble them a day ahead.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Appetizer
Cuisine: American
Keyword: bacon wrapped jalapeno poppers
Servings: 6
Calories: 296kcal

Ingredients

  • ½ cup cream cheese
  • ½ cup shredded sharp Cheddar cheese
  • 12 jalapeno peppers halved lengthwise, seeds and membranes removed
  • 12 slices bacon
US Customary - Metric

Instructions

  • Preheat the oven to 400ºF (200°C). Line a baking sheet with parchment paper.
  • Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with cheese mixture.
    ½ cup cream cheese, ½ cup shredded sharp Cheddar cheese, 12 jalapeno peppers
  • Put halves back together and wrap each stuffed pepper with a slice of bacon (you can secure them with a toothpick). Arrange bacon-wrapped peppers on the prepared baking sheet.
    12 slices bacon
  • Bake in the preheated oven until bacon is crispy, 25 to 35 minutes.
  • Serve hot with your favorite dipping sauce.

Notes

  • Wear gloves when handling the jalapenos so the oils don't burn your skin or eyes later.
  • Scrape out the seeds and membranes for a milder popper, leave some in for more heat, and choose larger peppers for the mildest result.
  • Fill each half level with the top rather than mounded, or the cheese leaks out as it bakes.
  • Regular-cut bacon crisps most reliably in the bake time; thick-cut wraps more securely but renders slower, so give it the full time and a short broil finish if it needs more crisp.
  • Space the poppers apart on the pan so the bacon crisps instead of steaming.
  • Line the baking sheet with parchment so cleanup is easy, and the poppers don't stick.
  • Stir a pinch of garlic powder, onion powder, or black pepper through the filling for more flavor, or mix in pepper jack or mozzarella.
  • Assemble up to the point of baking and refrigerate for up to 24 hours, then bake fresh.
  • Cooked poppers keep 3 to 4 days in the fridge in an airtight container.

Nutrition

Calories: 296kcal | Carbohydrates: 4g | Protein: 9g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 413mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 667IU | Vitamin C: 33mg | Calcium: 90mg | Iron: 0.3mg
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