Bacon Wrapped Jalapeno Poppers are the best bite you’ll put in your mouth. Cheesy, creamy & salty with a little kick. Appetizer perfection!
Why We Love Jalapeno Poppers
- Cream cheese + bacon is always a fantastic idea, but put that into a jalapeno and you’ve got a crowd-pleaser that’ll have everyone grabbing seconds.
- You can easily make this bacon wrapped jalapeno popper recipe ahead of time. Prep, fill, and bacon wrap. Then cover with plastic wrap and let them hang out in the fridge until you’re ready to cook ’em.
- Everyone will want your recipe after the first bite. Since these poppers are so easy to make, it’s a breeze to share!
Ingredients You’ll Need to Make Bacon Wrapped Jalapeno Poppers
BACON: OMG who does not love a jalapeno popper wrapped in bacon?? Friends we’re using regular bacon for this recipe. Skip the center cut because the strips aren’t as long, and stay away from thick-cut bacon. It won’t crisp up enough. Pepper bacon is kind of amazing if you want to try something a little different.
CHEESE: We’re sticking with the classics – cream cheese and cheddar. Since I really wanted the cheddar cheese to come we’re going to use the sharp variety. You can totally use mild or medium if that’s what you have on hand.
JALAPENOS: You want large jalapenos to fold the filling and give you nicely sized poppers. If you can only find medium-sized, that’s okay. Grab some extra jalapenos so you can use up all the filling.
SEASONING: We’re making these poppers extra yummy with some green onions, garlic powder, and onion powder for the filling. If you’re not a green onion person, you can skip them and add an extra 1/4 teaspoon of onion powder instead.
How to Make Cook Bacon Wrapped Jalapeno PoppersJump to Recipe
STEP 1 Preheat your oven to 400 degrees F. Then you’re going to add the cream cheese, cheddar cheese, green onions, garlic powder, and onion powder to a medium mixing bowl. Use a hand mixer to blend everything together. Set that aside for now.
STEP 2 Cut the jalapenos in half lengthwise so you have little jalapeno boats. Use a spoon to scrape out the ribs and seeds.
STEP 3 Use a spoon to fill the jalapeno with the cream cheese mixture. You want the filling right to the top edge, NOT overfilled. This helps keep the poppers from overflowing too much. Then put the jalapenos onto a sheet tray coat in non-stick cooking spray or a silicone mat.
STEP 4 Grab a piece of bacon and wrap it around one of the poppers. Use a toothpick to secure it in place. Then repeat with the rest of the bacon and poppers. (Don’t forget to wash your hands really well!!) Bake for 20-25 minutes or until the bacon is crispy.
Tips & Tricks
- Make sure you remove the ribs and all the seeds from the jalapenos, unless you like it super spicy.
- Another way to to kick up your jalapeno poppers a notch is by adding some cayenne pepper or chipotle powder to the filling. Just add, mix, and taste until the flavor is where you like.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- If you want to freeze your poppers, bake them and then cool to room temp. Freeze on a baking sheet (so they don’t stick together). Once frozen, transfer them to a freezer food storage bag and keep for up to 9 months.
Jalapeno Poppers (Bacon Wrapped) FAQ
How do you heat up jalapeno poppers?
For frozen poppers, thaw them in the fridge overnight. Then preheat your oven to 350 degrees F. Put the poppers on a wire rack over a baking sheet and cook for 5-10 minutes until warmed through.
How many calories are in bacon wrapped jalapeno poppers?
These poppers have about 109 calories each. Compare that to around 300+ calories for breaded and fried whole jalapeno poppers at a restaurant. You can even cut a few calories by swapping out for low-fat cream cheese.
Other Recipes You May like
- Cheddar Pigs in a Blanket
- Mississippi Sin Dip
- Hawaiian Pizza Sliders
- Brown Sugar Bacon Wrapped Little Smokies
- Blue Cheese Potato Chip Nachos
Bacon Wrapped Jalapeno Poppers
- Preheat your oven to 400 degrees F. Then spray a baking sheet with non-stick cooking spray and set it aside.
- In a medium-sized bowl, mix together the cream cheese, cheddar cheese, green onions, garlic powder, and onion powder until evenly combined. (I like to use an electric hand mixer for this.)
- Cut the jalapenos in half length-wise and remove the ribs and seeds. Fill the inside of the jalapenos with the cream cheese mixture. DO NOT overfill them. You want the filling just to the rim of the jalapeno. Place the jalapenos onto the prepared baking sheet.
- Wrap one short strip of bacon around each popper and secure with a toothpick.
- Bake for 20-25 minutes until the bacon is crispy. Remove from the oven and serve immediately.
- Don’t use thick-cut bacon, it won’t crisp up.
- Other cheese options instead of cheddar – pepper jack, Mexican cheese blend, Monterey Jack, or Colby jack.
- For a kick, you can leave the jalapeno seeds in or add some spices like chipotle powder or cayenne pepper.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.