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These Bacon Wrapped Jalapeño Poppers are one of my favorite easy appetizers for game day, parties, and get-togethers. Fresh jalapeños are filled with a creamy cheese mixture, wrapped in bacon, and baked until the peppers are tender and the bacon is crispy. They are cheesy, a little spicy, and always one of the first things to disappear from the appetizer table.
5 Star Review ⭐️⭐️⭐️⭐️⭐️
“Such a great appetizer, or even a side with steak or grilled chicken! I add some Tajin into my filling mixture also and it is spectacular!” – Monica
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 so good on the first try. They were the very first appetizer to disappear, gone before halftime! Now my husband asks me to make them for the Super Bowl every year.
I also love how simple this recipe is. There is no breading or frying, and you only need a handful of ingredients. The cream cheese balances out the heat from the jalapeños, the shredded cheese adds even more flavor, and the bacon gets crisp around the outside. You can also adjust the heat really easily depending on who you are serving.
🩷 Emily
Table of Contents
Ingredients You’ll Need
- Jalapeños: Look for fresh, firm jalapeños that are fairly similar in size so they cook at the same rate.
- Cream cheese: Softened cream cheese is much easier to mix and spread into the peppers.
- Pepper Jack or Colby Jack cheese: Pepper Jack gives the filling a little extra kick, while Colby Jack makes the poppers milder.
- Seasonings: Garlic salt and black pepper give the cheese filling plenty of flavor without making it complicated.
- Bacon: Regular-cut bacon works much better than thick-cut bacon because it has time to crisp while the peppers cook.
- Dipping sauces: I love serving these with Homemade Ranch Dressing or Homemade BBQ Sauce.
Ingredient Additions and Substitutions
There are all kinds of ways to change up the filling once you have the basic recipe down.
- Make them milder: Use Colby Jack or cheddar instead of Pepper Jack. You can also use mini sweet peppers in place of jalapeños if you want no heat at all.
- Make them spicier: Use Pepper Jack and leave a little of the jalapeño membrane intact.
- Add Tajin: One of our readers adds Tajin to the cheese filling, and I love this idea for a little extra chile-lime flavor.
- Add smoked paprika: A small amount adds a nice smoky flavor that works really well with the bacon.
- Add green onions: Finely chopped green onions are an easy way to add a little freshness to the filling.
- Add bacon to the filling: A small handful of cooked bacon crumbles can be mixed into the cheese before stuffing the peppers.
- Try garlic powder: If you do not have garlic salt, use garlic powder with a small pinch of salt.
- Add a little sweetness: A light drizzle of honey over the finished poppers gives you a really good sweet-and-spicy combination.
How to Make Bacon-Wrapped Jalapeño Poppers
- Prepare the jalapeños. Preheat the oven to 400 degrees. Place a wire rack over a rimmed baking sheet. Cut the jalapeños in half lengthwise, then use a small spoon to scrape out the seeds and membranes. Wear gloves if your skin is sensitive to peppers.
- Make the filling. Stir together the softened cream cheese, shredded Pepper Jack or Colby Jack cheese, garlic salt, and pepper. Spoon the filling into the jalapeño halves, filling them just to the top without packing in too much.
- Wrap with bacon. Cut regular-cut bacon slices in half crosswise. Wrap a half slice around each stuffed jalapeño and place it seam-side down on the rack. If the bacon will not stay in place, secure it with a toothpick.
- Bake until crispy. Bake at 400 degrees for about 25 minutes, or until the bacon is browned and cooked to your preferred crispness. If you want the bacon even crispier, broil for 1 to 2 minutes at the end, watching closely. Serve warm with ranch or BBQ sauce.
Recipe Tips
- Choose medium to large jalapeños. Peppers around 3 to 4 inches long are easier to fill and wrap than very small ones.
- Wear gloves when handling the peppers. Jalapeño oils can stay on your hands even after washing. Be especially careful not to touch your eyes.
- Remove the white membrane for less heat. Most of the heat is concentrated around the inner membrane, so scrape it out well for milder poppers.
- Let the cream cheese soften. Room-temperature cream cheese mixes more easily with the shredded cheese and is much easier to spread into the peppers.
- Use regular-cut bacon. Thick-cut bacon can still be chewy by the time the peppers and filling are done.
- Cut the bacon in half. A half strip of bacon is usually enough for each jalapeño half and makes it easier for the bacon to crisp.
- Use a wire rack. Keeping the poppers above the pan allows the bacon grease to drip away instead of pooling underneath them.
- Do not overfill the peppers. Fill them to the top, but do not mound the cheese too high. This helps keep the filling from spilling out as it heats.
- Place the bacon seam-side down. This will often keep it wrapped without toothpicks.
- Broil at the end if needed. If the peppers are done but you want crispier bacon, broil the poppers for 1 to 2 minutes. Stay right by the oven because bacon can go from browned to burned quickly.
Frequently Asked Questions
The heat can vary quite a bit from one jalapeño to another. Removing the seeds and all of the white membrane makes them much milder. Using Colby Jack instead of Pepper Jack also helps tone down the heat.
Yes. Air fry them at 350 degrees for about 15 minutes, or until the bacon is cooked and crisp. Arrange them in a single layer with some room between each one. You may need to cook them in batches.
Yes. Grill them over medium heat for about 15 minutes, turning after the first 7 minutes. Watch carefully because bacon grease can cause flare-ups on a grill.
Usually not. Placing the bacon seam-side down helps keep it wrapped around the jalapeño. If a piece keeps unrolling, secure it with a toothpick and remember to remove the toothpick before serving or let your guests know it is there.
Not if you use regular-cut bacon. Cutting each strip in half gives the bacon plenty of time to cook at 400 degrees along with the peppers. If thick-cut bacon is all you have, I would partially cook it first until some of the fat renders but the bacon is still flexible enough to wrap.
They soften as they bake but should still have some structure. If you prefer a firmer pepper, start checking them a few minutes early. For softer peppers, give them a few extra minutes as long as the bacon is not getting too dark.
They usually take about 25 minutes at 400 degrees. The exact time can vary depending on the size of your peppers and thickness of your bacon, so look for browned, cooked bacon rather than relying only on the clock.
Troubleshooting
- Why is the cheese leaking out of my jalapeño poppers? A little melted cheese around the edges is normal. Too much leaking usually means the peppers were overfilled. Fill each jalapeño just to the top and keep the poppers upright on the baking rack while they cook.
- Why is my bacon not crispy? 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: Assemble the Bacon Wrapped Jalapeño Poppers up to 24 hours before you plan to bake them. Arrange them on a tray, cover, and refrigerate. You can bake them straight from the refrigerator, although they may need an extra minute or two.
Storage: Refrigerate leftover cooked poppers in an airtight container for up to 3 days.
Reheating: I prefer reheating them in a 375-degree oven for about 8 to 12 minutes or in the air fryer at 350 degrees until warmed through and the bacon is crisp again. The microwave works, but the bacon will be softer.
Freezing: These are best fresh because both the jalapeño and cream cheese filling can change texture after freezing. If you do want to freeze them, I prefer freezing the assembled poppers before baking rather than freezing cooked leftovers.
Pairing Ideas
When I serve these for game day, I like making a whole appetizer spread. Add Air Fryer Chicken Wings or Winger’s Sticky Fingers, then put out chips with Guacamole and Nacho Cheese Dip. A veggie tray with Homemade Ranch Dressing is nice to have alongside the spicy poppers, and Homemade BBQ Sauce is another great dipping option.
More Appetizer Recipes
If you love easy appetizers like these Bacon Wrapped Jalapeño Poppers, you might also like:
- Grape Jelly Meatballs
- Cream Cheese Wontons
- Bacon Wrapped Dates
- Cranberry Brie Bites
- Air Fryer Onion Rings
- Kronk’s Spinach Puffs
- Shrimp Taco Bites
- Super Bowl Party Recipes
These Bacon Wrapped Jalapeño Poppers are creamy and cheesy on the inside with crispy, salty bacon wrapped around the outside. They are easy enough for a casual snack but always popular enough for game day, holiday parties, and get-togethers. If you make them, leave a rating and comment below and let me know what you served with them! 💛🥓
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
- Preheat oven to 400 degrees. Place a wire rack over a rimmed baking sheet. Cut the jalapeños in half lengthwise and remove the seeds and membranes. They should be cut side up like little boats.
- In a medium bowl, mix the cream cheese, shredded cheese, garlic salt, and pepper until combined. Spoon the cheese mixture evenly into the jalapeño halves without overfilling.
- Cut each bacon slice in half crosswise. Wrap one half slice of bacon around each stuffed jalapeño and place seam-side down on the rack. Secure with toothpicks if needed.
- Bake at 400 degrees for about 25 minutes, or until the bacon is browned and cooked to your desired crispness. Broil for 1 to 2 minutes at the end if you would like the bacon crispier.
- Serve with Homemade Ranch Dressing or BBQ Sauce for dipping.
Equipment
- Conventional Oven
- Cookie Sheet Pan
- Wire baking rack
Notes
- This recipe makes 24 Bacon Wrapped Jalapeño Popper halves, or about 12 servings.
- Use regular-cut bacon rather than thick-cut bacon so it cooks through and crisps at the same time as the peppers.
- Remove all of the seeds and white membrane for milder poppers. Leave a little membrane behind if you want more heat.
- Wear gloves while handling jalapeños if your skin is sensitive, and avoid touching your eyes or face.
- Do not overfill the peppers or more of the cheese may run out while baking.
- Place the bacon seam-side down or secure it with a toothpick if it starts to unwrap.
- For extra-crispy bacon, broil for 1 to 2 minutes at the end of baking, watching carefully.
- Air fryer: Cook at 350 degrees for about 15 minutes or until the bacon is crisp.
- Outdoor grill: Grill over medium heat for about 15 minutes, turning after the first 7 minutes. Watch for flare-ups from the bacon grease.
- Make ahead: Assemble up to 24 hours in advance, cover, and refrigerate until ready to bake.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Such a great appetizer, or even a side with steak or grilled chicken! I add some Tajin into my filling mixture also and it is spectacular!
Thank you and I will have to try the tajin, that sounds yummy!