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Make these Bacon-Wrapped Jalapeno Poppers as an appetizer for your next party night or game day! Every bite is loaded with creamy, spicy, cheesy, smoky flavor that is totally irresistible!
If you love entertaining, be sure not to miss my collection of Easy Party Appetizers for a Crowd. It’s got loads of fun favorites like Philly Cheesesteak Dip, Oven Baked Korean BBQ Chicken Wings, and Easy Chicken Parmesan Sliders and that are sure to be a hit at your next party!
For you football fans out there, this one is for you. I’m completely obsessed with the flavor of jalapeno poppers and have already shared one of my favorite versions in the form of jalapeno popper dip.
But with football season upon us, I thought I would share this bacon-wrapped twist on the classic as well. Because I definitely cannot resist these poppable, deliciously savory bites!
This easy bacon-wrapped jalapeno popper recipe reminds me of the classic breaded jalapeno poppers, except they are baked in the oven instead of being deep fried and they are wrapped with bacon instead of being breaded with panko breadcrumbs.
These are the perfect party appetizer with the combination of crispy bacon, the savory, rich cream cheese and cheddar filling, and the mildly spicy jalapenos.
I really do find jalapenos irresistible and use them a lot because I just love the flavor they give. They really aren’t even spicy once the seeds and ribs or membranes are scraped away using a teaspoon. My little kids can handle the heat no problem with these babies.
How to make Jalapeno Poppers
- Slice the jalapenos in half lengthwise and scrape out all of the seeds and white membrane using a spoon. Please be sensible and wear rubber gloves to do this (if you don’t have any, just do like me and stick your hand in a plastic ziploc bag and use that to protect your skin from the jalapeno juice instead). It’s no fun at all when you accidentally rub your eye with a finger that has lingering jalapeno juice on it that doesn’t seem to go away for hours no matter how well you wash or how much soap you use. Trust me. I like to slice right through the stem and leave it on so there is something to hold on to when picking up these jalapeno poppers.
- Make the cream cheese filling by combining the softened cream cheese, shredded cheddar cheese, garlic powder, salt and pepper together in a bowl. As long as the cream cheese is softened by sitting on the counter for half an hour, this should be easy to do with just a spoon.
- Fill each of the jalapeno pepper halves with the cream cheese mixture. Don’t overfill or you will have a mess while the poppers bake since the cheese will ooze out all over the place. I find it easiest to just spread the cream cheese in with a butter knife.
- Wrap each cream-cheese filled jalapeno half with half a slice of bacon. You can secure the bacon with a toothpick to help it stay put if you need to, but I find that if I wrap the bacon fairly tightly and arrange it so the seam where the bacon ends overlap is on the bottom of the jalapeno, it works just fine without toothpicks.
- Set the bacon wrapped jalapeno poppers on a wire rack that has been sprayed with cooking spray set over a baking sheet lined with aluminum foil for easier clean-up.
- Then bake at 400 degrees for 20-25 minutes until the bacon is cooked and crispy, the cream cheese filling is hot, and the jalapenos have softened.
- I like to finish them off under the broiler for just a minute or two to crisp up the top and add a little color to any exposed cream cheese.
- Remove from oven and serve hot with cool ranch dressing for dipping.
Tips for Bacon-Wrapped Jalapeno Poppers
- Be sure you get all the seeds and membranes out if you are concerned about the jalapeno poppers being too spicy. I actually hardly notice any spiciness when the jalapenos are prepped well. Especially since the cream cheese filling moderates much of the spiciness that remains after removing the seeds and membranes.
- Look for larger jalapenos, about 3-4 inches long each. They are easier to clean and stuff, and make more of a substantial bite for a party appetizer.
- You can use regular bacon or thick-cut, whichever your family prefers. Thicker cut bacon will need a few extra minutes of baking time to cook all the way, and might be slightly more difficult to wrap around the jalapeno halves and have it stay put without a toothpick, so just keep that in mind.
- Jalapeno poppers can be made in advance for frozen, which can be a lifesaver on party days when you have other things going on. Just assemble and either wrap a try of the uncooked jalapeno poppers tightly with plastic wrap and store in the fridge for up to two days, or flash freeze them on the baking sheet for 30 minutes before transferring the partially frozen poppers to a gallon-size freezer-safe ziploc bag. When ready to serve, just place as many of the frozen jalapeno poppers on a baking sheet and bake without thawing, adding 10 to 15 minutes to the regular baking time to account for them being frozen.
- Leftovers (if there are any) reheat pretty well in the microwave the next day. Or chop them up and stir them into a bowl of mac and cheese for something different. It’s so good!
More Party Food Ideas For The Big Game
- Sheet Pan Ultimate Nachos with Slow Cooker Salsa Verde Ranch Chicken
- Slow Cooker Little Smokies in Honey Garlic BBQ Sauce
- Easy Stromboli
- Fruit and Cheese Platter
- Greek 7 Layer Dip
- Oven Baked Korean BBQ Chicken Wings
- Bacon Green Onion Deviled Eggs
- Pickled Eggs
- 12 large jalapeno peppers, halved lengthwise, seeds and membranes removed
- 1 (8 ounce) package cream cheese, softened
- 1 cup sharp cheddar cheese or pepperjack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 slices bacon, cut in half
- Preheat the oven to 400 degrees. Line a sheet pan with foil and set a wire rack on top. Spray the wire rack with cooking spray.
- Slice jalapenos in half lengthwise and remove the seeds and rib by scraping the sides with a spoon.
- In a medium bowl mix the cream cheese, cheddar cheese, garlic powder, salt and pepper until combined. Use a butter knife to spread some of the cream cheese mixture into each jalapeno half. Do not overfill.
- Wrap each cream cheese filled jalapeno pepper with half a slice of bacon, securing bacon with a toothpick, if necessary. Arrange the wrapped jalapeno poppers on the wire rack.
- Bake for 20-25 minutes until bacon is crispy and browned. Serve immediately with ranch dressing for dipping.
Amount Per Serving: Calories: 134Saturated Fat: 4gCholesterol: 24mgSodium: 301mgCarbohydrates: 1gProtein: 5g
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