Bacon-Wrapped Jalapeño Poppers
These bacon-wrapped jalapeño poppers are filled with a rich combination of cream cheese, cheddar, garlic, and smoky seasonings before being wrapped in bacon and baked until crisp. Creamy, cheesy, smoky, and slightly spicy, they are an irresistible appetizer for parties, game days, and family gatherings.
Ingredients
Method
- Preheat the oven to 400°F. Line a large rimmed baking sheet with aluminum foil.
- Place an oven-safe wire rack over the prepared baking sheet and lightly coat it with nonstick cooking spray.
- Wearing disposable kitchen gloves, cut each jalapeño in half lengthwise.
- Use a small spoon to remove the seeds and white membranes from inside each pepper half. Set the prepared peppers aside.
- Place the softened cream cheese, shredded cheddar, green onion, garlic, smoked paprika, onion powder, and black pepper in a medium mixing bowl.
- Stir until the filling is smooth and all the ingredients are evenly combined.
- Divide the cream cheese mixture among the jalapeño halves, filling each pepper without piling the mixture too high.
- Wrap one half-slice of bacon around each stuffed jalapeño. Begin at the stem end and wrap toward the pointed end, slightly overlapping the bacon as you go.
- Secure the bacon with a toothpick if necessary.
- Arrange the poppers on the prepared wire rack with the filling facing upward. Leave a little space between them.
- Bake for 25–30 minutes, until the bacon is browned and crisp, the jalapeños are tender, and the filling is hot and bubbly.
- If the bacon needs additional browning, broil the poppers for 1–2 minutes. Watch them closely so they do not burn.
- Remove the poppers from the oven and allow them to cool for 5 minutes.
- Remove the toothpicks before serving, or warn guests if the toothpicks remain in place. Serve warm.
Notes
Wear gloves: Jalapeño oils can irritate the skin and eyes. Wear disposable gloves while cutting and cleaning the peppers, and avoid touching your face.
Controlling the heat: Most of a jalapeño’s heat is concentrated in the seeds and white membranes. Remove them thoroughly for milder poppers or leave a small amount for additional heat.
Choose regular-cut bacon: Thick-cut bacon may not become fully crisp before the peppers and filling are finished cooking.
Do not overfill: Overfilled peppers are more likely to spill as the cream cheese becomes hot.
Shred your own cheese: Freshly shredded cheddar melts more smoothly than packaged pre-shredded cheese.
Preventing soggy bacon: Baking the poppers on a wire rack allows the bacon drippings to fall onto the pan while hot air circulates underneath.
Preparing ahead: Assemble the poppers up to 24 hours in advance. Cover them tightly and refrigerate until ready to bake. Add approximately 5 minutes to the baking time if they go into the oven cold.
Air-fryer option: Arrange the poppers in a single layer and air-fry at 375°F for 10–15 minutes, or until the bacon is crisp and the peppers are tender. Cook them in batches if necessary.
Storing leftovers: Refrigerate cooled poppers in an airtight container for up to 3 days.
Reheating: Reheat in a 375°F oven or air fryer until hot and the bacon is crisp. Avoid microwaving when possible because it can make the bacon soft.
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