Bacon Wrapped Jalapeño Poppers Recipe
Bacon Wrapped Jalapeño Poppers are the kind of party appetizer that never makes it back to the kitchen—crispy bacon, creamy cheese, and just the right kick of heat all in one bite.
This Bacon Wrapped Jalapeño Poppers Recipe is my go-to when I need an easy bacon appetizer that feels a little special but doesn’t ask me to stand over the stove all night. Fresh jalapeños are stuffed with a cheesy cream cheese filling, wrapped in smoky bacon, and baked (or grilled) until the bacon is crisp and the cheese is bubbling. These are a fantastic game day snack recipe, perfect for holidays, backyard cookouts, or “it’s Tuesday and I want something fun” nights.
They’re also naturally low carb and keto friendly, so they work for mixed crowds—my football guys who want cheesy bacon jalapeños, my friends watching carbs, and anyone who loves spicy cheese stuffed jalapeños. You can bake them in the oven or make grilled jalapeño poppers on the grill when it’s too hot to turn on the oven.
And yes, they look impressive on a tray, but they’re actually very easy.
Why You’ll Love This Bacon Wrapped Jalapeño Poppers Recipe
- Crowd-pleasing flavor: Smoky bacon, creamy filling, and spicy jalapeños hit all the notes—salty, creamy, spicy, and a little tangy.
- Perfect party appetizer: Ideal for game day, holiday parties, and backyard BBQs; these jalapeño poppers disappear faster than the chips and salsa.
- Baked or grilled—your choice: Make baked jalapeño poppers in the oven or grilled jalapeño poppers outside; both versions are simple.
- Keto friendly & low carb: These cream cheese stuffed jalapeños are naturally grain-free and low carb, so they fit many eating styles.
- Easy to prep ahead: Assemble the bacon wrapped appetizers earlier in the day, then bake them right before guests arrive.
- Flexible heat level: You control the spice by how well you clean out the seeds and ribs, so even spice-shy guests can enjoy them.
- Simple ingredient list: Just jalapeños, bacon, a creamy cheese mixture, and a few pantry seasonings—nothing fancy.
- Customizable flavors: Add shredded cheddar, pepper jack, or even a little BBQ seasoning to change up the flavor profile.
- Great for small or big batches: Scale this jalapeño poppers recipe up for a big party or down for movie night for two.
Ingredients
You don’t need much for this Bacon Wrapped Jalapeño Poppers Recipe, but a few small choices can really raise the flavor.
- 12 fresh jalapeños (medium size, about 3–4 inches long)
- Look for firm peppers with smooth skin; avoid soft or wrinkled ones.
- 8 ounces cream cheese, softened
- Full-fat cream cheese gives the best texture and flavor; let it sit at room temp for 20–30 minutes.
- 1 cup shredded cheddar cheese
- Sharp or extra-sharp cheddar adds a nice punch, but mild works if serving kids.
- 1/2 cup shredded Monterey Jack or Pepper Jack cheese
- Pepper Jack adds extra heat; Monterey Jack is milder and very creamy.
- 2 green onions, finely sliced
- Use both white and green parts for more flavor and color.
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Adds a subtle smoky note that plays well with the bacon.
- 1/4 teaspoon salt (adjust to taste, especially if your bacon is very salty)
- 1/4 teaspoon black pepper
- 12 slices bacon, cut in half crosswise (so you have 24 shorter pieces)
- Regular-cut bacon works better than thick-cut here; it crisps more easily.
- Optional garnish: chopped fresh cilantro or parsley, and a little extra smoked paprika
A quick note on jalapeños:
If you want milder poppers, choose larger jalapeños. They tend to be less spicy and easier to stuff. Smaller jalapeños look cute, but they can be hotter and fussier to fill.
Directions
You know what? Once you’ve made these once, you’ll probably start making them from memory—they’re that straightforward.
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Prep the pan and oven
Preheat your oven to 400°F (200°C).
Line a large baking sheet with foil or parchment paper and place a wire rack on top if you have one. This helps the bacon crisp and the fat drip away. If you don’t have a rack, just use the lined sheet. -
Slice and clean the jalapeños
Wearing disposable gloves if you have them (trust me, your eyes will thank you later), slice each jalapeño in half lengthwise.
Use a small spoon or the tip of a paring knife to gently scrape out the seeds and the white ribs. For spicier poppers, leave a bit of the rib behind; for milder ones, scrape them very clean. -
Make the creamy cheese filling
In a medium bowl, combine the softened cream cheese, cheddar, Monterey Jack or Pepper Jack, green onions, garlic, onion powder, smoked paprika, salt, and black pepper.
Stir until smooth and well combined. The mixture should be thick but spreadable. If it’s very stiff, let it sit for a few minutes to soften more. -
Fill the jalapeños
Using a small spoon or a piping bag (a zip-top bag with the corner snipped off works great), fill each jalapeño half with the cheese mixture.
Don’t pile it too high—keep it just slightly mounded. Overfilling can cause the cheese to overflow a lot while baking. -
Wrap with bacon
Take one half-slice of bacon and wrap it snugly around each stuffed jalapeño half. Start at one end and spiral it around so most of the filling is covered.
Place each bacon wrapped jalapeño popper seam-side down on the prepared rack or baking sheet. If your bacon is slippery, you can secure it with a toothpick. -
Bake until crispy and golden
Bake in the preheated oven for 22–28 minutes, or until the bacon is browned and crisp and the cheese is bubbling.
Thicker bacon may need closer to 30 minutes. If the cheese is browning too fast, you can move the pan to a lower rack. -
Optional: Broil for extra crispiness
If your bacon needs a little extra help, set the oven to broil for the last 1–3 minutes. Watch closely—bacon can go from perfect to burned very quickly. -
Rest and garnish
Let the poppers rest on the pan for about 5 minutes; this helps the cheese set a bit so it doesn’t burn your guests’ tongues.
Sprinkle with chopped cilantro or parsley and a pinch of smoked paprika if you like a little color on the platter.
Servings & Timing
- Yield: About 24 bacon wrapped jalapeño poppers (half jalapeños)
- Prep Time: 20–25 minutes
- Cook Time: 22–28 minutes
- Total Time: About 45–55 minutes
For a party, I usually assume 3–4 poppers per person if there are other appetizers. For a game day spread with hungry teens and grown men hovering near the kitchen, double the recipe.
Variations
Here’s the fun part—once you know the base Bacon Wrapped Jalapeño Poppers Recipe, you can play with the flavors.
- Extra cheesy ranch poppers: Stir a tablespoon of dry ranch seasoning into the cream cheese mixture for a cool, herby twist.
- BBQ bacon poppers: Add 1–2 tablespoons of your favorite BBQ sauce to the filling and sprinkle the tops with a bit of BBQ rub before baking.
- Super spicy poppers: Use Pepper Jack cheese, add a pinch of cayenne to the filling, and leave a bit of rib inside the jalapeños.
- Veggie-loaded poppers: Mix in very finely chopped sautéed mushrooms or bell pepper to the cheese filling for extra texture.
- No pork version: Use turkey bacon, or try thin slices of beef bacon; keep in mind they may crisp a little differently.
- Air fryer poppers: Cook at 375°F in a single layer in the air fryer basket for about 10–14 minutes, checking early so they don’t over-brown.
Storage & Reheating
These bacon wrapped appetizers hold up better than you’d expect, which makes them great for planning ahead.
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Fridge storage:
Store leftover jalapeño poppers in an airtight container in the refrigerator for up to 3 days. Let them cool completely before closing the container so you don’t trap steam and make the bacon soggy. -
Freezer storage (unbaked):
Assemble the stuffed jalapeños and wrap them in bacon. Arrange them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag or container. Freeze for up to 2 months.
Bake from frozen at 400°F, adding about 5–10 extra minutes to the cook time. -
Reheating:
For best texture, reheat in a 350°F oven or air fryer for 8–10 minutes, until the bacon re-crisps and the filling is hot. The microwave will warm them, but the bacon won’t be crisp. -
Make-ahead strategy:
For parties, I like to stuff and wrap the jalapeños in the morning, refrigerate them right on the baking sheet, then bake just before guests arrive. That way my kitchen smells like bacon and everyone thinks I’ve been cooking all day.
Notes From My Kitchen
I’ve made some version of jalapeño poppers since the late ‘90s, back when my kids were little and we had more nachos and wings on the coffee table than grown-up food. Over the years I’ve learned a few small tricks that make a big difference:
- Wear gloves if you can. Jalapeño oil on your fingers can sting even after several hand-washings, especially if you rub your eyes. Learned that one the hard way.
- Bigger jalapeños are easier. They’re easier to stuff, easier to wrap with bacon, and oddly often milder. If you’re nervous about heat, choose larger peppers.
- Don’t skip the smoked paprika. It seems like a small thing, but it adds a gentle smoky flavor that makes these taste like grilled jalapeño poppers even when they’re baked.
- Rack > no rack. If you have a wire rack that fits your baking sheet, use it. The extra airflow makes the bacon crispier and less greasy.
- Balance the bacon. Too much bacon can actually overwhelm the jalapeño and filling. Half a slice per popper is the sweet spot for most brands.
For those who like nutrition details: these are generally low carb—most versions land around 1–2 net carbs per popper, depending on the specific cheese and bacon you use. So they work really well as a keto friendly appetizer at mixed gatherings.
FAQs
1. How spicy are these bacon wrapped jalapeño poppers?
They’re usually medium spicy, but the heat level depends on your peppers and how well you remove the seeds and ribs. Cleaning them thoroughly and using larger peppers keeps the spice pretty mild.
2. Can I make this jalapeño poppers recipe ahead of time?
Yes—stuff and wrap the jalapeños up to 24 hours ahead, keep them covered in the fridge, and bake right before serving.
3. Do I have to use cream cheese, or can I use something else?
Cream cheese gives the best texture, but you can swap part of it for goat cheese, Boursin, or even a little ricotta for a lighter, fluffier filling.
4. What’s the best bacon to use for bacon wrapped appetizers like this?
Regular-cut bacon works best; very thick-cut bacon can stay chewy by the time the jalapeños are done, while very thin bacon can shrink too much.
5. Can I grill these instead of baking them?
Yes—place the bacon wrapped jalapeño poppers on a grill-safe pan or foil-lined tray and cook over medium heat with the lid closed for about 20–25 minutes, until the bacon is crisp and the cheese is bubbly.
6. How do I keep the cheese from oozing out everywhere?
Don’t overfill the jalapeños, and wrap the bacon snugly around the filling. Baking them on a rack also helps contain any overflow.
7. Are these jalapeño poppers really low carb and keto friendly?
Yes. They’re mostly cheese, jalapeños, and bacon—a classic low carb jalapeño popper combination, as long as you’re not adding sugary BBQ sauces or sweet glazes.
8. What can I serve with these poppers?
They’re great with ranch or blue cheese dressing, fresh veggie sticks, a simple green salad, or other party appetizers like wings, sliders, or chips and guacamole.
Conclusion
This Bacon Wrapped Jalapeño Poppers Recipe checks all the boxes: easy, cheesy, make-ahead friendly, and always the first thing gone from the platter. Whether you bake them in the oven or make grilled jalapeño poppers out on the deck, they bring that cozy, fun, “everyone gather around” feeling that I love.
If you try these, let me know how spicy you made yours—or what cheese combo you used. Leave a comment or rating, and if you’re on my blog, search for my buffalo chicken dip or baked chicken wings to round out your next game day spread.
Bacon Wrapped Jalapeño Poppers
Ingredients
- 12 fresh jalapeños medium size, about 3–4 inches long, halved lengthwise and seeded
- 8 ounces cream cheese softened; full-fat preferred
- 1 cup cheddar cheese shredded (sharp or extra-sharp recommended)
- 1/2 cup Monterey Jack or Pepper Jack cheese shredded
- 2 green onions finely sliced, white and green parts
- 2 cloves garlic minced (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt adjust to taste, especially if bacon is very salty
- 1/4 teaspoon black pepper
- 12 slices bacon regular-cut, cut in half crosswise (24 shorter pieces)
- chopped fresh cilantro or parsley optional, for garnish
- extra smoked paprika optional, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with foil or parchment paper and place a wire rack on top if you have one. This helps the bacon crisp and the fat drip away. If you don’t have a rack, use the lined baking sheet on its own.
- Wearing disposable gloves if possible, slice each jalapeño in half lengthwise. Use a small spoon or the tip of a paring knife to gently scrape out the seeds and white ribs. For spicier poppers, leave a bit of the rib behind; for milder ones, scrape them very clean.
- In a medium bowl, combine the softened cream cheese, shredded cheddar, shredded Monterey Jack or Pepper Jack, sliced green onions, minced garlic (or garlic powder), onion powder, smoked paprika, salt, and black pepper. Stir until smooth and well combined. The mixture should be thick but spreadable.
- Using a small spoon or a piping bag (a zip-top bag with the corner snipped off works well), fill each jalapeño half with the cheese mixture. Keep the filling just slightly mounded and avoid overfilling to minimize overflow while baking.
- Wrap each stuffed jalapeño half with one half-slice of bacon. Start at one end and spiral it around so most of the filling is covered. Place each bacon-wrapped jalapeño popper seam-side down on the prepared rack or baking sheet. If needed, secure with a toothpick.
- Bake in the preheated oven for 22–28 minutes, or until the bacon is browned and crisp and the cheese is bubbling. Thicker bacon may need closer to 30 minutes. If the cheese is browning too quickly, move the pan to a lower oven rack.
- If the bacon needs more crisping, switch the oven to broil for the last 1–3 minutes of cooking. Watch very closely, as bacon can go from crisp to burned quickly.
- Remove the poppers from the oven and let them rest on the pan for about 5 minutes so the cheese can set slightly. Garnish with chopped cilantro or parsley and a pinch of smoked paprika, if desired, before serving.
