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Bacon Wrapped Jalapeños poppers on a plate for serving.
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5 from 13 votes

Bacon Wrapped Jalapeño Poppers

Creamy cheese-stuffed jalapeño halves wrapped in bacon and baked until crisp. These Bacon Wrapped Jalapeño Poppers are an easy appetizer for game day, parties, and holidays. Tasty on their own or dipped in ranch.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Mexican/Spanish
Keyword: bacon, Jalapeno Poppers, Jalapenos
Servings: 12
Calories: 204kcal
Author: Emily Walker

Equipment

  • Conventional Oven
  • Cookie Sheet Pan
  • Wire baking rack

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.
    Sliced and scooped out fresh jalapeños on a sheet pan with wire rack.
  • 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.
    Filling jalapeños with cheese mixture on a sheet pan with wire rack.
  • 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.
    Bacon wrapped around filled jalapeños with cheese mixture on a sheet pan with wire rack.
  • 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.
    Baked bacon wrapped jalapeño poppers on a sheet pan.
  • Serve with Homemade Ranch Dressing or BBQ Sauce for dipping.
    Hand holding a bacon wrapped jalapeño popper dipped in Ranch.

Video

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

Calories: 204kcal | Carbohydrates: 2g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 370mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 522IU | Vitamin C: 17mg | Calcium: 97mg | Iron: 1mg