Bacon Wrapped Jalapeño Poppers
I’m always in the mood for an appetizer and I’m always in the mood for something wrapped in bacon, so creating these bacon wrapped jalapeño poppers was right up my street! And if you love a fun, easy party snack that’ll definitely impress a crowd, I think you’re going to agree that these are a massive hit.
Fresh jalapeños are filled with a rich, cheesy mixture, then wrapped in bacon and baked until golden and crisp. So simple, but always a showstopper for parties and game days.
While you’re here, I think you’ll also love my bacon wrapped shrimp, bacon wrapped asparagus, and bacon wrapped smokies. And for even more appetizer inspiration, check out my mini bacon ranch cheese balls, chicken salad pinwheels, taco ranch bites, and Korean BBQ meatballs!
Ingredients
Want to grab the printable recipe card so you can save it in your folder at home? No worries, you’ll find it at the bottom of this post!
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Jalapeño peppers: Look for medium-sized jalapeños so they’re easy to fill and wrap. Removing the seeds and membranes keeps the heat manageable.
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Cream cheese: Softened cream cheese mixes more easily and creates a smooth, creamy filling.
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Shredded cheddar cheese blend: Adds sharp, cheesy flavor and helps the filling melt and set.
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Cooked bacon: Pre-cooked and crumbled bacon adds smoky flavor inside the poppers without releasing too much grease while baking.
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Green onions: Bring a mild onion flavor and a little freshness to balance the richness.
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Salt & black pepper: Light seasoning goes a long way since the bacon and cheese already add saltiness.
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Garlic powder: Adds savory depth without overpowering the filling.
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Paprika: Adds subtle warmth and color without extra heat.
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Bacon slices: Cutting each slice in half gives you the perfect amount to wrap each popper snugly without overlapping too much.
How To Make Bacon Wrapped Jalapeño Poppers
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Preheat the oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top. Set aside.
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Slice the jalapeños in half lengthwise and use a spoon to remove the seeds and membranes.
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In a bowl, mix together the cream cheese, shredded cheese, crumbled bacon, green onions, salt, pepper, garlic powder, and paprika until well combined.
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Spoon the cream cheese mixture into each jalapeño half.
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Wrap each filled jalapeño with half a slice of bacon and place it on the prepared wire rack. Repeat with the remaining jalapeños and bacon.
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Bake for 20–25 minutes, or until the bacon is crispy. For extra-crispy bacon, broil on high for the last 2 minutes, keeping a close eye on them.
Recipe Notes
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If the bacon wants to unravel, threading a toothpick through the popper helps keep everything in place while baking.
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Chilling the filled jalapeño poppers in the refrigerator for about 30 minutes before baking helps the cheese stay put and slows down any leaking.
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Stick with regular-cut bacon. Thick-cut bacon takes longer to crisp, which can cause the filling to soften too much and spill out before the bacon is done.
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Feel free to swap the jalapeños for other peppers. Mini sweet peppers or bell peppers keep things mild, while poblanos or habaneros are great if you want to turn up the heat.
Why This Recipe Works
I always like to share a little bit about the science behind my recipes! This one nails the balance between crisp, creamy, and spicy, which is exactly what I want from an appetizer.
Using a wire rack allows heat to circulate around the poppers so the bacon crisps evenly instead of steaming underneath. Pre-cooked bacon in the filling adds smoky flavor without releasing extra grease, while regular-cut bacon on the outside cooks through at the same pace the filling warms and sets.
Removing the jalapeño seeds controls the heat, and chilling the poppers before baking helps the cheese hold its shape, so you get a creamy center without a mess on the pan.
Serving Ideas
These poppers are best served hot, straight from the oven while the bacon is crispy and the filling is creamy. Arrange them on a platter with toothpicks for easy grabbing and set them out as part of a party spread alongside wings, sliders, or a simple veggie tray for balance. They’re perfect for game days, holiday gatherings, or casual get-togethers!
Bacon Wrapped Jalapeño Poppers
Ingredients
- 12 jalapeño peppers
- 8 oz cream cheese
- 1 cup shredded cheddar cheese blend
- ½ cup cooked and crumbled bacon
- ¼ cup sliced green onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 12 slices bacon cut in half
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top. Set aside.
- Slice the jalapeños in half lengthwise and use a spoon to remove the seeds and membranes.
- In a bowl, mix together the cream cheese, shredded cheese, crumbled bacon, green onions, salt, pepper, garlic powder, and paprika until well combined.
- Spoon the cream cheese mixture into each jalapeño half.
- Wrap each filled jalapeño with half a slice of bacon and place it on the prepared wire rack. Repeat with the remaining jalapeños and bacon.
- Bake for 20–25 minutes, or until the bacon is crispy. For extra-crispy bacon, broil on high for the last 2 minutes, keeping a close eye on them.
Try these for your next game day or any time you’re hosting a party, and let me know what you think! I hope they fly off your table just as quickly as they did on mine. Enjoy!
