Jalapeno Popper Recipe
Warm, cheesy, and wrapped in crispy bacon, this Jalapeno Popper Recipe is the ultimate spicy appetizer for any gathering.
I’ve been making this homemade stuffed peppers treat for decades—ever since my teenagers begged me to tone down the heat (no luck!). These baked jalapenos shine at summer cookouts, holiday potlucks, or just as an easy snack on a quiet evening. What makes this spicy appetizer special? It’s the combo of smooth cream cheese, sharp cheddar, smoky bacon, and that lively jalapeno kick. Plus, you can tweak it however you like—go gluten-free, use turkey bacon, even swap in goat cheese if you’re feeling fancy. Honestly, it’s my go-to party food because everyone—kids, friends, neighbors—keeps coming back for more.
Why You’ll Love This Jalapeno Popper Recipe
- Pure crowd-pleaser: those crispy bacon-wrapped bites vanish in minutes.
- Ready in under an hour: perfect when you need an easy snack fast.
- Customizable heat: remove seeds for mild or leave ’em in for extra spice.
- Homemade goodness: no processed fillers—just real cream cheese and fresh peppers.
- Party food star: works as a tailgate appetizer or festive holiday nibble.
- Budget-friendly: simple ingredients you likely have on hand.
- Freezer-friendly: freeze prepped poppers for last-minute entertaining.
- Kid-approved: the cheddar-cream cheese mix balances the jalapeno zing.
Ingredients
• 12 large jalapeno peppers (choose firm, glossy pods; slice in half lengthwise and scoop seeds)
• 8 oz Philadelphia cream cheese, softened (full-fat for best creaminess)
• ½ cup shredded sharp cheddar cheese (1 generous handful; store-brand is fine)
• ¼ cup chopped green onions (thinly sliced for a fresh crunch)
• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
• ½ tsp smoked paprika (McCormick or similar)
• 12 slices bacon (applewood or thick-cut, halved to wrap each popper)
• Optional swap: use turkey bacon, vegan cream cheese, or add 2 tbsp crumbled cooked chorizo
Tips:
– To tame heat, rinse jalapenos under cold water after seeding.
– Let cream cheese sit at room temp for 20 minutes—easier mixing.
Directions
- Preheat and prep. Preheat your oven to 400°F. Line a rimmed baking sheet with foil, then place a wire rack on top—this lets bacon crisp all around.
- Hollow the peppers. Carefully halve each jalapeno and scoop out membranes and seeds (wear kitchen gloves if you’re sensitive). Rinse and pat dry.
- Mix the filling. In a medium bowl, stir together cream cheese, cheddar, green onions, garlic powder, and smoked paprika until smooth. Taste and adjust salt or spice.
- Fill each pepper. Use a small spoon or piping bag to dollop about 1 tbsp of cheese mix into each jalapeno half—press gently so it stays put.
- Wrap in bacon. Take one bacon half and wrap it snugly around each stuffed pepper. Overlap the ends slightly so it holds.
- Bake to perfection. Arrange poppers on the rack, seam-side down. Bake 18–22 minutes, or until bacon is crisp and cheese is bubbly. If you like extra browning, broil for 1–2 minutes—watch closely!
- Rest and serve. Let poppers cool 5 minutes on the rack (keeps bacon crisp). Transfer to a platter and garnish with extra green onions or chopped cilantro, if you like.
Servings & Timing
Makes 24 jalapeno halves (serves 6–8 as an appetizer)
Prep Time: 20 minutes (plus 10 minutes room-temp resting for cream cheese)
Bake Time: 20 minutes (18–22 minutes, see note)
Total Time: About 45 minutes from start to finish
Variations
• Spicy Cheddar-Bacon: Stir diced jalapeno into the cheese mix for double heat.
• Goat Cheese & Herb: Swap cream cheese for goat cheese and add fresh thyme.
• Gluten-Free Crunch: After baking, roll poppers in crushed tortilla chips for extra crunch.
• Prosciutto Twist: Replace bacon with prosciutto for a lighter, crisp bite.
• Veggie-Loaded: Mix in finely diced red bell pepper and spinach for color.
• Chorizo Kick: Brown ¼ cup chopped chorizo first, then stir into the cheese blend.
Storage & Reheating
Refrigerator: Store cooled poppers in an airtight container for up to 3 days.
Freezer: Freeze unbaked, wrapped poppers on a sheet tray; transfer to a zip-top bag for up to 1 month.
Reheat: Bake frozen poppers at 375°F for 25–30 minutes, or microwave refrigerated leftovers 30–45 seconds (bacon won’t be as crisp).
Make-ahead tip: Assemble poppers and keep on the rack, covered in the fridge, up to 8 hours before baking—perfect for party prep.
Notes
• I learned early on that par-baking bacon for 5 minutes makes wrapping easier—you avoid tearing the pepper.
• If your cheese oozes too much, chill filled jalapenos for 10 minutes before wrapping.
• For even baking, rotate the baking sheet halfway through.
• Use a silicone baking mat (Silpat) instead of foil for easy cleanup.
FAQs
Q: Can I make these dairy-free?
A: Yes—swap cream cheese for your favorite vegan spread and use dairy-free cheddar shreds.
Q: How spicy are jalapeno poppers?
A: Medium heat—removing seeds tames them. Leave some seeds for extra kick.
Q: What’s the best bacon to use?
A: Thick-cut applewood bacon crisps nicely, but turkey bacon works for a leaner snack.
Q: Can I grill instead of bake?
A: Absolutely—place poppers on indirect heat, cover, and cook 12–15 minutes until bacon is crisp.
Q: How do I know they’re done?
A: Bacon should look deeply golden and cheese must bubble at the edges.
Q: Can I prep ingredients ahead of time?
A: Yes—slice and seed peppers up to 24 hours in advance; keep them wrapped in plastic.
Q: Is there a low-fat version?
A: Use light cream cheese and turkey bacon, but expect texture to be a bit less rich.
Q: Any tips for perfect bacon wrap?
A: Spoon juices off the pan midway through baking to keep bacon crisp, not steamy.
Conclusion
This Jalapeno Popper Recipe checks every box: creamy, smoky, zesty, and oh-so-easy. Whether you’re hosting a backyard bash or craving an afternoon treat, these bacon-wrapped stuffed peppers deliver big flavor with little fuss. Give them a whirl, leave a comment below, and don’t forget to browse more spicy appetizers here—your taste buds will thank you!
Jalapeno Popper Recipe
Ingredients
- 12 large jalapeno peppers choose firm, glossy pods; slice in half lengthwise and scoop seeds
- 8 oz Philadelphia cream cheese softened (full-fat for best creaminess)
- 1/2 cup shredded sharp cheddar cheese 1 generous handful; store-brand is fine
- 1/4 cup chopped green onions thinly sliced for a fresh crunch
- 1 tsp garlic powder or 2 cloves fresh garlic, minced
- 1/2 tsp smoked paprika McCormick or similar
- 12 slices bacon applewood or thick-cut, halved to wrap each popper
- Optional swap use turkey bacon, vegan cream cheese, or add 2 tbsp crumbled cooked chorizo
Instructions
- Preheat your oven to 400°F. Line a rimmed baking sheet with foil, then place a wire rack on top—this lets bacon crisp all around.
- Carefully halve each jalapeno and scoop out membranes and seeds (wear kitchen gloves if you’re sensitive). Rinse and pat dry.
- In a medium bowl, stir together cream cheese, cheddar, green onions, garlic powder, and smoked paprika until smooth. Taste and adjust salt or spice.
- Use a small spoon or piping bag to dollop about 1 tbsp of cheese mix into each jalapeno half—press gently so it stays put.
- Take one bacon half and wrap it snugly around each stuffed pepper. Overlap the ends slightly so it holds.
- Arrange poppers on the rack, seam-side down. Bake 18–22 minutes, or until bacon is crisp and cheese is bubbly. If you like extra browning, broil for 1–2 minutes—watch closely!
- Let poppers cool 5 minutes on the rack (keeps bacon crisp). Transfer to a platter and garnish with extra green onions or chopped cilantro, if you like.
