These Bacon and Jalapeno Poppers deliver a magical flavor explosion of spicy jalapeños, creamy cheese, and crispy bacon. They’re surprisingly easy to make and disappear first from any party platter. This recipe is my go-to for the perfect balance of heat, richness, and smoky saltiness.
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Why You’ll Love This Bacon and Jalapeno Poppers
- Ultimate Flavor Combo: Spicy, creamy, and smoky flavors unite perfectly.
- Surprisingly Simple: Easy assembly with no fancy techniques required.
- Crowd-Pleasing Power: Always a hit and perfect as finger food.
- Customizable Heat: Control spice by keeping or removing jalapeño seeds.
Ingredients & Tools
- 12 fresh jalapeño peppers, medium-sized
- 8 oz (225 g) block cream cheese, softened
- 1 cup (100 g) sharp cheddar cheese, freshly grated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon salt (adjust to taste, bacon is salty)
- 12 slices thin-cut bacon, cut in half crosswise
Tools: Baking sheet, wire rack (highly recommended!), small spoon or melon baller, mixing bowl, hand protection (gloves are a good idea).
Notes: Full-fat cream cheese provides the best creamy texture. Freshly grating your own cheddar improves flavor and meltiness.
Nutrition (per serving)
| Calories: | 125 kcal |
| Protein: | 5 g |
| Fat: | 10 g |
| Carbs: | 2 g |
| Fiber: | 0.5 g |
Serves: 6 (2 poppers per person) | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Gloves are your best friend. Jalapeño oil can linger on your skin for hours and is not something you want to accidentally transfer to your eyes. A cheap pair of disposable gloves makes the prep process completely painless.
- The bacon cut matters. I strongly recommend thin-cut bacon. It crisps up beautifully in the oven without overcooking the pepper. Thick-cut bacon can remain chewy and won’t wrap as easily.
- Don’t skip the softening. Make sure your cream cheese is truly at room temperature. This is non-negotiable for a smooth, pipeable filling that doesn’t tear your jalapeños. Cold cream cheese will just be a frustrating lumpy mess.
- To grate or not to grate? Always grate your own cheese for this! Pre-shredded cheese is coated with anti-caking agents like potato starch, which can prevent it from melting into that perfectly smooth, gooey texture we’re after.
How to Make Bacon and Jalapeno Poppers
Step 1: Prep the Jalapeños. First things first—put on those gloves! Slice each jalapeño in half lengthwise. Now, take a small spoon (a 1/4 teaspoon measure or a melon baller works perfectly) and scrape out the inner white membranes and seeds. Be thorough but try to keep the pepper shell intact. This is where you control the heat; for mild poppers, get every last seed out. For spicy, leave some membrane behind.
Step 2: Make the Filling. In a medium bowl, combine the softened cream cheese, grated cheddar, garlic powder, smoked paprika, black pepper, and salt. Use a fork or a hand mixer on low to beat it all together until it’s completely smooth and well-combined. You’ll notice the smoked paprika gives the filling a lovely, subtle color and a hint of smokiness that complements the bacon beautifully.
Step 3: Fill the Halves. You can spoon the filling in, but for less mess and more control, I like to scoop the mixture into a zip-top bag, snip off a corner, and pipe it into each jalapeño boat. Fill them generously, mounding the cheese mixture slightly above the rim of the pepper. A little overflow is fine—it gets deliciously crispy in the oven.
Step 4: Wrap with Bacon. Take one half-slice of bacon and wrap it tightly around the stuffed jalapeño half. The bacon should stretch slightly as you wrap. The goal is to have the ends of the bacon slice meet on the bottom of the pepper. If you can, try to tuck the end of the bacon under the starting point to help it stay put during baking. Don’t worry if it’s not perfect—it will tighten up as it cooks.
Step 5: Bake to Perfection. Preheat your oven to 400°F (200°C). Arrange the wrapped poppers on a wire rack set over a baking sheet. This is the secret to perfectly crispy bacon all around, as it allows the hot air to circulate and the grease to drip away. If you don’t have a rack, you can place them directly on a parchment-lined sheet, but you may need to flip them halfway through. Bake for 20-25 minutes, or until the bacon is crispy and the cheese filling is bubbly and just starting to brown in spots.
Step 6: Cool and Serve. Carefully remove the baking sheet from the oven. Let the poppers cool on the rack for about 5-10 minutes before serving. I know it’s tempting to eat one immediately, but that cheese filling is like molten lava straight from the oven! This brief rest allows the cheese to set just enough so you can pick it up without a disaster, and it lets the flavors settle.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unbaked, assembled poppers on a tray, then transfer to a bag for up to 2 months. Bake from frozen, adding extra time.
- Reviving: Reheat in a 375°F oven on a wire rack for about 10 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- A cool, creamy dip — A simple ranch or a blue cheese dip provides a fantastic cooling contrast to the spice and richness of the poppers. It’s like a flavor reset between bites.
- Fresh vegetable platter — The crisp, raw crunch of carrots, celery, and cucumber sticks offers a refreshing palate cleanser that balances the heaviness of the bacon and cheese.
- Smoky grilled burgers — These poppers are a natural fit for a backyard barbecue. Their bold flavor stands up beautifully to a juicy, char-grilled burger.
Drinks
- Ice-cold lager or pilsner — The carbonation and mild bitterness of a light beer cut through the fat of the bacon and cheese brilliantly, making each bite taste fresh again.
- Classic Margarita — The bright, citrusy notes and slight sweetness are a legendary pairing with jalapeño heat. It’s a match made in heaven.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and acidity are surprisingly effective at cleansing the palate and tempering the spice.
Something Sweet
- Simple fruit salad — The natural sweetness of berries, melon, and pineapple is a lovely, light way to finish the meal after all that savory, spicy goodness.
- Rich chocolate brownies — A small, fudgy brownie provides a deep, sweet counterpoint that satisfies that final craving after the salty-spicy journey.
- Vanilla ice cream — It doesn’t get more classic than this. The cold, creamy sweetness is the ultimate soothing agent for your taste buds.
Top Mistakes to Avoid
- Mistake: Overfilling the poppers. It’s tempting to pack in as much cheese as possible, but if you mound it too high, the cheese will bubble over excessively and burn on the baking sheet before the bacon is done. A slight dome is perfect.
- Mistake: Using a cold cream cheese brick. I’ve messed this up before too, and it’s a arm workout you don’t need. Room-temperature cheese blends smoothly and pipes easily; cold cheese will be lumpy and difficult to work with.
- Mistake: Skipping the wire rack. Baking the poppers directly on a sheet pan steams the bottom of the bacon in its own rendered fat, resulting in a soggy, chewy texture instead of an all-around crisp.
- Mistake: Not wearing gloves. This seems like a small thing until you’re rubbing your eye an hour later and feel a sudden, intense burn. Trust me, it’s a lesson you only need to learn once.
Expert Tips
- Tip: Partially cook the bacon. For guaranteed crispy bacon every single time, you can par-cook the half-slices in a skillet for just 2-3 minutes per side to render some fat before wrapping. They’ll crisp up perfectly in the oven without any risk of the pepper overcooking.
- Tip: Add a flavor twist to the filling. Stir in 2 tablespoons of finely chopped green onion or chives, or a teaspoon of your favorite dry seasoning blend (like everything bagel seasoning or taco seasoning) for a custom flavor profile.
- Tip: Make them ahead. You can assemble the poppers completely, place them on the baking sheet, and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time since they’ll be going in cold.
- Tip: Broil for a final finish. If your bacon isn’t quite as crispy as you’d like after baking, pop the tray under the broiler for 60-90 seconds. Watch them like a hawk—they can go from perfect to burnt in a flash!
FAQs
Can I make these Bacon and Jalapeño Poppers ahead of time?
Absolutely! They are a fantastic make-ahead appetizer. You can assemble them completely, cover the baking sheet tightly with plastic wrap, and refrigerate for up to a day before you need to bake them. When you’re ready, just pop them straight from the fridge into a preheated oven. You might need to add 3-5 extra minutes to the baking time since they’ll be starting from cold.
How do I store and reheat leftovers?
Leftovers (a rare occurrence!) can be stored in an airtight container in the fridge for up to 3 days. To reheat, avoid the microwave—it will make the bacon soggy. Instead, place them on a wire rack over a baking sheet and warm them in a 375°F (190°C) oven for about 10 minutes, or until heated through and the bacon is crisp again.
Can I use a different type of pepper?
You can, but the size and heat level will change. Mini sweet peppers are a great mild alternative, but they cook faster, so reduce the baking time. For more heat, habaneros are an option for the truly brave, but handle them with extreme care and definitely wear gloves.
Why is my cheese filling oozing out everywhere?
This usually happens for one of two reasons: the cream cheese was too cold when mixed, causing a less stable emulsion, or the poppers were simply overfilled. Next time, ensure your cream cheese is truly soft, and aim to fill the pepper just to the top without a huge mound. A little bubbling over is normal and tasty!
Is it better to bake or grill these poppers?
Baking is more consistent and easier for most people, giving you controlled, even heat. Grilling adds a wonderful smoky flavor but requires more attention to prevent flare-ups from the dripping bacon fat. If grilling, use indirect medium heat and keep the lid closed as much as possible.
Bacon And Jalapeno Poppers
Make the best Bacon and Jalapeno Poppers with this easy recipe. Perfectly spicy, creamy, and crispy for any party. Get the foolproof recipe now!
Ingredients
For the Ingredients
-
12 fresh jalapeño peppers (medium-sized)
-
8 oz block cream cheese (softened)
-
1 cup sharp cheddar cheese (freshly grated)
-
1/2 teaspoon garlic powder
-
1/4 teaspoon smoked paprika
-
1/4 teaspoon black pepper (freshly ground)
-
1/4 teaspoon salt (adjust to taste, bacon is salty)
-
12 slices thin-cut bacon (cut in half crosswise)
Instructions
-
First things first—put on those gloves! Slice each jalapeño in half lengthwise. Now, take a small spoon (a 1/4 teaspoon measure or a melon baller works perfectly) and scrape out the inner white membranes and seeds. Be thorough but try to keep the pepper shell intact. This is where you control the heat; for mild poppers, get every last seed out. For spicy, leave some membrane behind.01
-
In a medium bowl, combine the softened cream cheese, grated cheddar, garlic powder, smoked paprika, black pepper, and salt. Use a fork or a hand mixer on low to beat it all together until it’s completely smooth and well-combined. You’ll notice the smoked paprika gives the filling a lovely, subtle color and a hint of smokiness that complements the bacon beautifully.02
-
You can spoon the filling in, but for less mess and more control, I like to scoop the mixture into a zip-top bag, snip off a corner, and pipe it into each jalapeño boat. Fill them generously, mounding the cheese mixture slightly above the rim of the pepper. A little overflow is fine—it gets deliciously crispy in the oven.03
-
Take one half-slice of bacon and wrap it tightly around the stuffed jalapeño half. The bacon should stretch slightly as you wrap. The goal is to have the ends of the bacon slice meet on the bottom of the pepper. If you can, try to tuck the end of the bacon under the starting point to help it stay put during baking. Don't worry if it's not perfect—it will tighten up as it cooks.04
-
Preheat your oven to 400°F (200°C). Arrange the wrapped poppers on a wire rack set over a baking sheet. This is the secret to perfectly crispy bacon all around, as it allows the hot air to circulate and the grease to drip away. If you don't have a rack, you can place them directly on a parchment-lined sheet, but you may need to flip them halfway through. Bake for 20-25 minutes, or until the bacon is crispy and the cheese filling is bubbly and just starting to brown in spots.05
-
Carefully remove the baking sheet from the oven. Let the poppers cool on the rack for about 5-10 minutes before serving. I know it’s tempting to eat one immediately, but that cheese filling is like molten lava straight from the oven! This brief rest allows the cheese to set just enough so you can pick it up without a disaster, and it lets the flavors settle.06
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