Bacon Wrapped Jalapeño Poppers
Make this easy Bacon-Wrapped Jalapeño Poppers recipe for your appetizer tray at your next party, or for snacking on at the holidays! Each and every bite is loaded with a creamy, mildly spicy, cheesy, and smoky bacon flavor that is totally irresistible!
Servings: 12 servings
Ingredients
- 12 slices bacon sliced in half
- 12 large jalapeño peppers halved lengthwise with stem intact, seeds and membranes removed
- 8 ounces cream cheese softened
- 1 cup sharp cheddar cheese or pepperjack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a sheet pan with foil and lay bacon slices on it so they aren't overlapping. Partially bake for 10-12 minutes. Remove bacon from the baking sheet and set a wire rack on top. Spray the wire rack with cooking spray.12 slices bacon
- While the bacon is cooking, slice jalapeños in half lengthwise and remove the seeds and white membrane by scraping the sides with a spoon.12 large jalapeño peppers
- In a medium bowl mix the cream cheese, cheddar cheese, garlic powder, salt and pepper until combined. Use a knife to spread some of the cream cheese mixture into each jalapeño half. Do not overfill.8 ounces cream cheese, 1 cup sharp cheddar cheese or pepperjack cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Wrap each jalapeño half in a half slice of bacon, securing bacon with a toothpick, if necessary. Arrange the wrapped jalapeño poppers on the wire rack.
- Bake for 20-25 minutes until bacon is crispy and and the cheese is melted. Serve immediately with ranch dressing for dipping.
Notes
- Bacon: If you prefer your jalapeño poppers more well-wrapped, you can use a full slice of bacon on each. This is sometimes necessary if the jalapeños are especially large. Decide this before assembling the poppers, as you will need double the amount of bacon if you use a full piece for each popper.
- Make Ahead: Jalapeño poppers can be made up to 2 days in advance, giving you more time to enjoy your party. Just assemble the poppers on a baking sheet, uncooked. Wrap tightly with plastic wrap and store them in the fridge until ready to bake.
- Freezing: You can freeze these delicious appetizers on the baking sheet for 60 minutes, then transfer them to a freezer-safe airtight container or reusable bag. When ready to serve, just place as many of the frozen jalapeño poppers as you would like on a baking sheet and bake without thawing, adding 10 to 15 minutes to the regular baking time to account for them being frozen.
- Reheating: Leftovers (if there are any) reheat pretty well in the microwave the next day. The bacon won't be as crispy, but it's still a delicious bite! Alternatively, chop them up and stir them into a bowl of mac and cheese for something a bit different. It's so good!
- This recipe is on page 70 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 199kcal | Carbohydrates: 2g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 362mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 507IU | Vitamin C: 17mg | Calcium: 90mg | Iron: 1mg
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