These quick and easy bacon wrapped jalapeno poppers are my dream Super Bowl appetizer. They’re spicy, creamy, and bacon-y– what more could a girl want on the biggest day of the year? The filling is super simple with just 3 ingredients, and the bacon adds so much savory flavor to the whole thing. These poppers are so good!
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I love classic jalapeno poppers, but these bacon wrapped jalapeno poppers really take things to the next level. Instead of putting bacon in the filling, I wrapped these jalapeno poppers in slices of bacon and baked them to crunchy perfection in the oven. The result is an indulgent appetizer that any bacon lover will adore. I constantly get asked for this recipe, and I’m happy to report that it’s a super simple one with just 5 ingredients.
What’s in This Bacon Wrapped Jalapeno Poppers Recipe?
- Jalapeno Peppers: I recommend grabbing the largest ones you can find so there’s plenty of room for stuffing.
- Cream Cheese: Forms the creamy base of the stuffing.
- Cheddar Cheese: Adds a rich cheesy flavor. For a spicier filling, try sharp cheddar or pepper jack cheese.
- Spices: A simple mixture of salt, pepper, and garlic powder enhances the savory flavor of these poppers.
- Bacon: Adds a salty and umami flavor, plus a wonderful crunch, to the poppers.
Tips for Success
- Make sure to wear gloves while cutting jalapeño peppers. The peppers can burn your hands, eyes, nose, and mouth!
- There’s no need to boil the peppers before stuffing them.
- Cut the bacon in half widthwise to make 2 shorter pieces, not lengthwise.
- For a spicier recipe, add in ¼-½ teaspoon cayenne to the cream cheese mixture.
- For even more bacon-y flavor, add some crumbled cooked bacon to the filling.
- You can stuff the jalapenos with the cream cheese mix up to a day ahead of time, store them in the refrigerator, and then wrap them in bacon and pop them into the oven when you’re ready to cook them.
How to Store and Reheat
Store leftover jalapeno poppers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before reheating in a 350°F oven for about 10 minutes, or until warmed through.
Serving Suggestions
These bacon wrapped jalapeno poppers are great served with ranch dressing, garlic aioli, or Buffalo sauce for dipping.
Bacon Wrapped Jalapeno Poppers Recipe
Equipment
- Baking Sheet
- Toothpicks
Ingredients
- 12 large jalapeno peppers
- 8 ounces cream cheese room temperature (1 brick)
- 6 ounces cheddar cheese shredded
- 1 pinch kosher salt
- 1 pinch ground black pepper
- ½ teaspoon garlic powder
- 12 slices bacon halved widthwise
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the jalapenos in half lengthwise and remove the seeds and membranes with a spoon. Arrange them on the prepared baking sheet.12 large jalapeno peppers
- In a large bowl, stir together the cream cheese, cheddar, salt, pepper, and garlic powder.8 ounces cream cheese, 6 ounces cheddar cheese, 1 pinch kosher salt, 1 pinch ground black pepper, ½ teaspoon garlic powder
- Spoon the cream cheese mixture evenly into the jalapeno halves, smoothing out the tops.
- Wrap a half piece of bacon around each jalapeno half and secure it with a toothpick.12 slices bacon
- Bake for 25-30 minutes until browned. Let cool for 5 minutes before serving hot.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Bacon Wrapped Jalapeno Poppers Step by Step
Cut the Jalapenos: Preheat your oven to 400°F and line a baking sheet with parchment paper. Cut 12 large jalapenos in half lengthwise and remove the seeds and membranes with a spoon. Arrange them on the prepared baking sheet.
Mix the Filling: In a large bowl, stir together 8 ounces (1 brick) of cream cheese, 6 ounces of shredded cheddar cheese, 1 pinch of kosher salt, 1 pinch of ground black pepper, and ½ teaspoon of garlic powder.
Stuff the Peppers: Spoon the cream cheese mixture evenly into the jalapeno halves, smoothing out the tops.
Wrap with Bacon: Wrap a half-piece of bacon around each jalapeno half and secure it with a toothpick (12 slices of bacon total).
Bake the Poppers: Bake for 25-30 minutes until browned. Let cool for 5 minutes before serving hot.
