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If you need a crowd pleasing appetizer that disappears fast, these Bacon Wrapped Jalapeño Poppers are it. Jalapeño halves get stuffed with a creamy, cheesy filling, then wrapped in bacon and cooked until crispy. They are perfect for game day, parties, holidays, or honestly just a Friday night snack with ranch.
Why I Love This Appetizer
I first made these Bacon-Wrapped Jalapeño Poppers for a Super Bowl party, so there was honestly no room for error. I was crossing my fingers the whole time, but they turned out amazing on the first try. At the party, they were the very first food to disappear, like gone before halftime. Now my husband begs me to make them for the Super Bowl every single year, and I love that this recipe has become one of those little traditions we look forward to.
For pairing, I like serving these with other easy party favorites like:
- Air Fryer Chicken Wings or Winger’s Sticky Fingers
- Chips and Guacamole or Nacho Cheese Dip
- Veggie tray with Homemade Ranch Dressing to balance the heat
🩷 Emily
Ingredients You’ll Need
- Jalapeños: Fresh, firm jalapeños work best, and slicing them lengthwise makes perfect little boats for filling.
- Cream cheese: This is the creamy base that keeps the filling rich and mellow.
- Pepper Jack cheese or Colby Jack: Pepper Jack adds more heat, Colby Jack is a little milder but still super melty.
- Seasoning: Garlic salt and pepper keep it easy and flavorful without overpowering the peppers.
- Bacon (not thick cut): Regular cut bacon wraps and crisps better, thick cut can stay chewy before the peppers are done.
- Optional: ranch or BBQ sauce for dipping.
Ingredient Additions and Substitutions
- Make it milder: Use Colby Jack or Cheddar and add an extra ounce or two of cream cheese for an even creamier, less spicy bite.
- Make it spicier: Stick with Pepper Jack, add a pinch of cayenne, or mix in a spoonful of diced pickled jalapeños.
- Add crunch: Stir in a tablespoon or two of finely chopped green onion, or add a small handful of crispy bacon bits into the filling.
- Add sweetness: A tiny drizzle of honey on top after baking is unreal.
- No garlic salt: Use garlic powder plus a pinch of salt instead.
- Bacon options: Turkey bacon can work, but it usually cooks differently and can dry out faster, so keep a close eye on it.
How to Make Bacon-Wrapped Jalapeño Poppers
- Heat oven to 400 degrees. Set a rack over a cookie sheet so the bacon crisps. Cut jalapeños in half lengthwise and remove the seeds and membranes. They should look like little green boats.
- In a medium bowl, mix cream cheese, shredded cheese, garlic salt, and pepper until smooth and combined. Spoon or spread the cheese mixture into each jalapeño half, filling them evenly.
- Wrap each filled jalapeño with a slice of bacon. If your jalapeños are small, use half a slice.
- Place on the rack and bake for about 25 minutes, or until the bacon is cooked to your desired crispiness. Serve warm with ranch or BBQ sauce.
Recipe Tips
- Wear gloves when prepping jalapeños if your skin is sensitive, and avoid touching your face or eyes.
- Remove all seeds and membranes for less heat. Leaving a little behind makes them spicier.
- Use a rack so the bacon crisps up nicely all the way around.
- Do not overfill the peppers or the cheese can ooze out a lot as it bakes. A little is normal.
- Pick similar sized jalapeños so everything cooks evenly.
- If bacon is done but you want more browning on top, broil for 1 to 2 minutes, watching closely the whole time.
Frequently Asked Questions
It depends on the jalapeños. Removing seeds and membranes helps a lot, and using Colby Jack instead of Pepper Jack keeps them milder.
Yes. Air fry at 350 degrees for 15 minutes, or until the bacon is crisp to your liking.
Yes. Grill over medium heat for about 15 minutes, turning after the first 7 minutes, until bacon is cooked.
Usually not, but if your bacon keeps unrolling, a toothpick works great. Just remind everyone before they bite.
Thick cut bacon is the usual culprit. Also, make sure you are using a rack so heat can circulate and fat can drip away.
Make Ahead and Storage
- Make ahead: You can prep and assemble the poppers up to 24 hours ahead. Store covered in the fridge on a tray, then bake when ready.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: For the best texture, reheat in the oven at 375 degrees for about 8 to 12 minutes or in the air fryer at 350 degrees for a few minutes until hot and crisp.
- Freezing: I do not love freezing these because the jalapeños can soften a lot, but you can freeze them assembled and unbaked, then bake from frozen with extra time as needed.
More Appetizer Recipes
If you love easy appetizers like these Bacon Wrapped Jalapeño Poppers, you might also like:
Bacon Wrapped Jalapeño Poppers
Video
Ingredients
- 12 jalapeños
- 8 ounces cream cheese
- 1 cup pepper Jack cheese, shredded (or Colby Jack for less spice)
- 1/2 tsp garlic salt
- pepper, to taste
- 1 package bacon, (not thick cut)
Instructions
- Pre-heat oven to 400 degrees. Cut jalapeños in half (lengthwise), then remove all seeds and membranes. They should look like little green boats.
- Mix together the cream cheese, Colby Jack cheese, garlic salt, and pepper in a medium sized bowl. Spread cheese mixture into the jalapeños.
- Wrap each cheese filled jalapeño with a slice of bacon. Smaller jalapeños can be wrapped in a half slice of bacon.
- Place on rack over a cookie sheet. Bake at 400 degrees for 25 minutes or until bacon is done cooking to desired crispiness.
- Serve with ranch dressing or BBQ sauce for dipping.
Equipment
- Conventional Oven
- Cookie Sheet Pan
Notes
- Air Fryer: Cook at 350 for 15 minutes
- Outdoor Grill: Grill over medium heat for 15 minutes, turning after the first 7 minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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