Bacon-Wrapped Jalapeño Poppers
Bacon-Wrapped Jalapeño Poppers are creamy and flavorful with the perfect kick of heat. Bake a batch of these super easy stuffed jalapeños and watch them disappear! The best appetizer recipe for parties, game day or Super Bowl!
Made these jalapeño poppers for game day and they were so good, there wasn’t a single one left! Will definitely make again!— Stephanie
Football season is here, my friends. My favorite thing about any game day is the food! While I’m not too knowledgable about the guys running across my TV screen, I’m always up for making delicious food for everyone to enjoy. Some of our favorite game day recipes are my dad’s award-winning chili, easy pulled pork sliders and these Bacon-Wrapped Jalapeño Poppers!
We’re pretty much obsessed with this stuffed jalapeño peppers recipe! They are unbelievably tasty and everyone is sure to enjoy them. I mean… the first two words of the title are bacon-wrapped. Yes, please!
I love that this jalapeño poppers recipe is so simple to make with just 5 ingredients, plus spices, and turns out SO super tasty! Here’s what you’ll be needing:
- Jalapeño peppers. The base of this recipe are peppers. Be sure to buy jalapeños that are about 3-4 inches long, you don’t want them to be too small or they’ll be hard to stuff.
- Cream cheese. The combination of creamy, melt-in-your-mouth tangy cream cheese with charred jalapeño peppers, roasted in the oven is pretty incredible.
- Cheese. I use a mix of mozzarella and Monterey jack cheese, but feel free to sub with your favorite cheeses. For maximum melt, I recommend grating a block of cheese rather than using a package of store-bought shredded cheese.
- Spices. We’re using smoked paprika (use regular, if that’s all you have), garlic powder, onion powder and salt to give these poppers lots of bold flavor.
- Bacon. Do not use center-cut bacon because it will not crisp up as well as regular bacon slices.
How to make this recipe
How easy are these Bacon-Wrapped Jalapeño Poppers? Um, so easy you can make them in under twenty minutes. Sold yet? The steps are simple! Here are the details, but for the full, printable recipe, reference the recipe card at the bottom of the page.
- Prep jalapeños. Cut peppers in half and remove seeds and membranes. Use a spoon to scoop out any remaining seeds and ribs.
- Mix filling ingredients. In a medium mixing bowl, beat or stir cream cheese until smooth. Add the other cheeses and spices and mix until smooth and all ingredients are evenly distributed.
- Stuff jalapeños with filling. Spoon the cream cheese mixture into each pepper and level off the top. Wrap with a half piece of bacon. Secure with a toothpick, if needed, and place on rack.
- Cook. Bake peppers for 25-30 minutes or until slightly browned on top and bacon is crispy. If needed, turn oven to broil for a minute or two, watching very carefully, to crisp things up a bit. Serve immediately.
Pro Tip: I like to slice right through the stem and leave it on so there is something to hold on to when picking up these jalapeño poppers.
Air fryer instructions
You can totally cook these Jalapeño Poppers in an air fryer! Just preheat the air fryer to 325 degrees F, then cook them in a single layer for 12 minutes or until the cheese is melted and the bacon is crisp.
Tips for recipe success
- For best results, line a large baking pan with foil and place a baking/cooling rack on top. Cook the peppers on the rack to keep them from getting soggy. The foil underneath will catch all of the juices or cheese.
- When prepping the jalapeños, I recommend wearing gloves or at least wash your hands immediately after handling them. Depending on how hot they are, the seeds might burn your fingers.
- Removing the seeds and ribs from the jalapeños removes most of the heat; if you like spicy, leave some of the seeds and ribs in the pepper.
- I like to serve my Poppers with a side of ranch or blue cheese for dipping, but honestly these are pretty irresistible as-is too.
- This is one of those party snacks that will disappear quick! Do yourself a favor and make a double batch!
Quick make ahead tip: These jalapeños are a great make-ahead option! If you’re tailgating in the morning or hosting guests and don’t have time to prep that day – you can assemble the stuffed jalapeños the day before and bake right before serving.
These are best served immediately, but if you do happen to have leftovers, simply cover and place in the refrigerator for up to 3 days. To reheat, cover the dish with foil and cook at 400ºF until reheated through, about 5-8 minutes.
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Bacon-Wrapped Jalapeño Poppers
- 12 jalapeño peppers, approximately 3-4 inches long
- 8 oz cream cheese room temperature
- 1/2 cup mozzarella cheese
- 1/2 cup Monterey jack or pepper jack cheese
- 1/2 teaspoon smoked or regular paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- salt, to taste (I add just a pinch)
- 12 slices bacon, cut in half (do not use thick cut, as it will not crisp up as well)
- 24 toothpicks
- Preheat oven to 400 degrees F. Line a large baking pan with foil and place a baking/cooling rack on top. This will keep the peppers from getting soggy and the foil underneath will catch any juices or cheese.
- Cut peppers in half and remove seeds and membranes very carefully. Use a spoon to scoop out the seeds and ribs. I recommend wearing gloves. Depending on how hot the peppers are, the seeds might burn your fingers.
- In a medium-sized bowl, beat (or stir) cream cheese until smooth. Add all of the other cheeses and spices and mix until smooth and all ingredients are evenly distributed.
- Spoon cream cheese mixture into each pepper and level off the top. Wrap with a half of a piece of bacon. Secure with a toothpick, if needed and place on prepared rack.
- Bake peppers for 25-30 minutes or until slightly browned on top and bacon is crispy. If needed, turn oven to broil for a minute or two, watching very carefully, to crisp things up a bit. Serve immediately.